Ingredients
1¼lbschicken breast,boneless, skinless, thinly sliced
¼cupcornstarch,plus 2 tsp, divided
3tbspvegetable oil
1½tspgarlic,minced
1tspginger,minced
1tsptoasted sesame oil
½cuplow sodium soy sauce
⅓cupwater
½cupdark brown sugar
½cupgreen onions,cut into 1-inch pieces
salt and pepper,to taste
Preparation
Place the chicken and ¼ cup cornstarch in a resealable plastic bag, shake to coat evenly.
Heat the vegetable oil in a large pan over high heat.
Add the chicken to the pan in a single layer and season to taste with salt and pepper.
Cook for 3 to 4 minutes per side or until browned. Cook in multiple batches if needed.
Remove the chicken from the pan and place it on a plate lined with paper towels
Add the garlic and ginger to the pan and cook for 30 seconds. Add the soy sauce, sesame oil, water, and brown sugar to the pan and bring to a simmer.
Mix the 2 teaspoons of cornstarch with 1 tablespoon of cold water. Add the cornstarch to the sauce and boil for 30 to 60 seconds until just thickened.
Add the chicken and green onions to the pan and toss to coat with the sauce. Serve over rice if desired.
