De GriffinA version of a favorite Chinese dish made a simple way.
Sauce
3 tbsp Hoison sauce(Or oyster sauce)
3 tbsp Soy sauce (regular or low-sodium)
1 tbsp Brown sugar
1 tbsp Water
2 tbsp Vegetable oil
Chicken Prep
3 Boneless chicken breast (or 4 chicken thighs)
3 tbsp Cornstarch
½ tsp salt
½ tsp pepper
Cooking
3 tbsp Vegetable oil
1 tbsp Butter
½ tsp red pepper flakes
3 garlic cloves (minced)
To Serve
2 cups Cooked rice (white or brown)
3 Green onions / scallions (chopped)
1
If you haven't already, cook your rice. This dish will cook fast.
2
Make your sauce and set aside.
3
Cut your chicken into small pieces.
4
In a bowl, add the salt, pepper and cornstarch.
Dredge the chicken in the mixture.
5
Heat up your pan (high heat). Add vegetable oil to the pan.
Cook the chicken pieces on all sides and remove from the pan (about 3 minutes on each side). Drain on paper towels.
6
Lower the heat to medium and add the butter to the pan.
Add in the minced garlic and red pepper flakes.
Add in the sauce. Stir with a whisk.
Let the sauce cook down for a few minutes to thicken.
7
Add chicken back to the pan.
8
Garnish with green onions/scallions.
Serve over rice.
CategoryAsian, Chicken, Main Dish, Meat, Pantry + Commissary
Ingredients
Sauce
3 tbsp Hoison sauce(Or oyster sauce)
3 tbsp Soy sauce (regular or low-sodium)
1 tbsp Brown sugar
1 tbsp Water
2 tbsp Vegetable oil
Chicken Prep
3 Boneless chicken breast (or 4 chicken thighs)
3 tbsp Cornstarch
½ tsp salt
½ tsp pepper
Cooking
3 tbsp Vegetable oil
1 tbsp Butter
½ tsp red pepper flakes
3 garlic cloves (minced)
To Serve
2 cups Cooked rice (white or brown)
3 Green onions / scallions (chopped)