Ingredients:I doubled the recipe below and it served 4 of us with one serving leftover. It was me and 3 guys who like to eat ;)
- 1lb of Boneless, Chicken Thighs or Breasts (cut into pieces)
- 1 1/2 teaspoon of Sesame Oil
- 1 Tbsp. Soy Sauce
- 2 Whole Large Egg White
- 1/4 cup of Cornstarch
- 2 tbsp. Canola or Vegetable Oil
- 1 tbsp of Peanut, Canola, or Vegetable Oil
- 2 Cloves of Garlic, Minced
- 2 tbsp Finely Chopped Fresh Ginger Root
- 1 Cup Chicken Broth or Stock
- 1/4 cup Soy Sauce
- 3 tbsp Brown Sugar
- Tablespoon of Red Pepper Flakes
- 1 tbsp Cornstarch
- 1 tbsp Chinese Chili Garlic Sauce
- Brown Rice
- Roasted Broccoli
- Garnished with Scallions
Directions-1. Cook rice according to package instructions. Meanwhile, in a mixing bowl, stir together 1 and a 1/2 teaspoons of sesame oil, 1 tbsp of soy sauce, 2 large egg whites, and 1/4 cup of cornstarch until a thick mixture forms.
2. Add the chicken to the bowl and stir until evenly coated. Cover the bowl with plastic wrap, at room temperature for 20 minutes, stirring occasionally.
3. In a seperate bowl, whisk together 1/4 cup of soy sauce, 1 cup of chicken stock, and 3 tbsp of brown sugar, 1 tbsp of chili garlic sauce, 1 tbsp of corn starch, and red pepper flakes, until smooth. (sauce mixture)
4. Next begin cooking the sauce. Add a tablespoon of oil to a large nonstick skillet over high heat. Stir the garlic and ginger into the oil and cook, stirring constantly, until fragrant, about a minute. Then add the sauce mixture above to the skillet, stirring, until the sauce becomes thick. Once thickened, lower heat and keep skillet over low burner partially covered to keep warm.
5. In a separate large nonstick skillet, heat 2 tbsp of oil over medium-high heat. One the oil is simmering, add one piece of chicken at a time, making sure to not crowd the pan. Cook, turning occasionally, until golden brown, about 4 minutes on each side. Transfer to a plate; repeat with remaining oil and chicken, and set aside.
6. Then add all the cooked chicken to the prepared sauce and toss to coat. (If desired add steamed broccoli to coat with sauce as well.)
7. Garnish with sliced scallions and serve over brown rice.
adapted from Martha Stewart