My son came for dinner last night and we really enjoyed this dish. The nice thing about making it was that you can prep everything earlier in the day and then just sauté the chicken right before serving and toss everything else in and you have a delicious meal. I used my Cast Iron Wok for the second half of the recipe and another one for frying the chicken. You could use the one skillet or Wok for both. I wasn't sure if my little wok would fit everything but it did.
INGREDIENTS:
2 lb chicken thighs, cut into 1-inch pieces
1/2 cup corn starch
1/4 cup oil, for frying
2 tbsp minced ginger
1 tsp red chili flakes
4 cloves garlic minced
1 tsp sesame seeds, optional for garnish
1 Tbsp minced green onions, for garnish
Sauce Ingredients:
6 tbsp rice vinegar
6 tbsp soy sauce
4 tbsp hoisin sauce
1/2 cup water
6 tbsp sugar
2 tbsp cornstarch
RECIPE:
Cut chicken into 1-inch cubes. Toss each piece with cornstarch. Set aside.
In a separate dish, combine all the ingredients for your sauce together.
Preheat a non-stick skillet with oil. Cook each chicken piece until all the sides are golden brown. Remove the chicken from the pan. Leave about 1 tbsp of oil in the pan for cooking.
Add the garlic, ginger and pepper flakes. Sautee for about 30 seconds.
Add the sauce to the skillet and bring it to a simmer then add the chicken and toss to coat. Serve right away!
The meat was so tender!
Served with Rice & Sautéed Broccoli
Picked up these two plastic dishes earlier this week and my son used them to plate the rice and broccoli.
