A non-fried and more delicious version of the popular Chinese dish.
Ingredients
- 1/2 cup brown sugar
- 3 tbsp hoisin sauce
- 3 tbsp rice wine vinegar
- 3 tbsp ketchup
- 2 tbsp soy sauce
- 1/2 cup water
- 3-4 tbsp corn starch
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 6-8 green onions, chopped, plus more for serving
- 3 tbsp fresh ginger, finely chopped or grated
- sesame seeds (optional)
- hot rice, for serving
Instructions
- In bowl, mix together brown sugar, hoisin sauce, rice vinegar, ketchup, soy sauce, and water. Set aside.
- In large skillet, heat olive oil. Dredge chicken in corn starch and shake off any excess.
- Cook chicken in olive oil until browned. Remove chicken from skillet and cover with foil to keep warm.
- Wipe skillet clean. Add sesame oil, ginger, and green onions. Cook until fragrant, about 1 minute.
- Add sauce mixture and bring to a boil. Simmer mixture for 2 minutes, or until sauce thickens a bit.
- Add chicken back into the skillet, toss to coat with sauce, and continue cooking until chicken is cooked through.
- Serve garnished with green onions and sesame seeds (if desired) over hot rice.
Yields 4 servings.