Ingredients
- 1 pound boneless skinless chicken breast thinly sliced
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 2 teaspoons minced garlic
- 1 1/2 teaspoons minced ginger
- 1/3 cup low-sodium soy sauce
- 1/3 cup water
- 1/3 cup brown sugar
- 2 teaspoons sesame oil
- 1 teaspoon sriracha sauce optional
- 1/2 cup green onions chopped
- 2 teaspoons cornstarch (for sauce)
Instructions
- Place the chicken and cornstarch in a resealable plastic bag, then shake to coat evenly.
- Heat the vegetable oil in a large pan over high heat. Add the chicken in a single layer and cook for 3 to 5 minutes per side or until browned. Remove and set aside.
- In the same pan, add garlic and ginger; cook for 30 seconds. Add soy sauce, sriracha, sesame oil, water, and brown sugar, and bring to a simmer. Mix 2 teaspoons of cornstarch with about 1 tablespoon of water to form a slurry. Whisk the slurry into sauce.
- Return the chicken to the pan, add green onions, and toss to coat with the sauce. Cook until sauce is thickened and everything is heated through.
