Ingredients
Scale
- 2lb chicken breast, cut into bite-sized pieces
- 7–8Tbsp cornstarch
- 1 tsp salt
- 1/2tsp pepper
- canola or olive oil
- 3 green onions, sliced
- sesame seeds for garnish, optional
- for sauce:
- 4 1/2Tbsp hoisin sauce*
- 4 1/2Tbsp ketchup
- 5Tbsp rice vinegar
- 4Tbsp soy sauce or gluten free tamari
- 1Tbsp sesame oil
- 3/4c brown sugar
- 3/4c water
- 2 1/2Tbsp fresh ginger, minced
- 3 cloves garlic, minced
- 1/4–1/2tsp red pepper flakes (depending on your heat preference)
Instructions
- In a shallow bowl, combine cornstarch, salt, and pepper. Dredge chicken pieces in cornstarch mixture and tap off excess. (You can also put the chicken and cornstarch mixture in a large plastic bag or container and shake to coat).
- In a large skillet over medium-high heat, cook chicken pieces in batches, using a small drizzle of olive or canola oil to cook each batch.
- Make sauce by combining all sauce ingredients in a small mixing bowl. Return chicken to skillet and pour in sauce. Stirring occasionally, cook over medium heat until thickened, about 3-6 minutes. Top with sliced green onions and sesame seeds.
Notes
*Gluten free notes: BE SURE your hoisin sauce is gluten free. Premier Japan has a wheat free version, as does Wok Mei brand. Or, you can make your own. Gwyneth Paltrow has a good recipe. San-J make a great gluten free tamari.