Ingredients
- 1½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1/3 cup cornstarch
- 1/4 cup vegetable or canola oil, divided
- 1 large onion, cut into chunks
- 4 garlic cloves, minced
- 1/2 cup soy sauce
- 1/2 teaspoon ground ginger
- 1 tablespoon rice vinegar
- 1/2 cup brown sugar
- 1 tablespoon cornstarch (for slurry)
- 1/2 cup water
- 1/2 teaspoon red pepper flakes
- 4–5 green onions
Instructions
- In a large bowl, toss diced chicken with cornstarch until evenly coated.
- Heat a 12-inch skillet or wok over high heat and add 3 tablespoons of oil.
- Add half of the chicken to the skillet and cook for 4–5 minutes, flipping halfway through until golden brown. Remove to a plate and repeat with remaining chicken.
- Add onion to the skillet and cook for 2–3 minutes until just softened. Remove and set aside with the chicken.
- Add the remaining 1 tablespoon of oil to the skillet, then add minced garlic. Cook for about 30 seconds until fragrant.
- In a bowl, whisk together soy sauce, ground ginger, rice vinegar, brown sugar, red pepper flakes, and a cornstarch slurry (1 tbsp cornstarch mixed with ½ cup water).
- Pour the sauce into the skillet and bring to a simmer for 2–3 minutes until thickened.
- Return the cooked chicken and onions to the skillet, add green onions, and stir to coat everything in the sauce.
- Season with salt and pepper to taste if needed. Serve over white rice.
Notes
- Chicken breasts can be used instead of thighs; reduce cooking time slightly if using.
- Store leftovers in the fridge for 3–4 days. Reheat in a skillet over medium heat for best texture.
- Adjust red pepper flakes to control spiciness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 336
- Sugar: 18g
- Sodium: 1192mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0.1g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 108mg
