Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon sunflower or refined coconut oil
  • 2 pounds ground chicken
  • 1 teaspoon kosher salt
  • 6 cloves garlic (minced )
  • 2 tablespoons grated ginger (or ginger paste)
  • 1-2 tablespoons chili garlic sauce
  • 3/4 cup brown sugar
  • 1/2 cup low sodium soy sauce
  • 1/4 cup toasted sesame oil
  • 1 1/4 cups low sodium chicken broth or stock (plus 1/4 cup, separated)
  • 2 tablespoons cornstarch
  • 2 tablespoons toasted sesame seeds
  • 8 green onions (thinly sliced)

Instruction

  • Drizzle the sunflower or coconut oil into a stainless steel everyday pan or cast iron skillet with high sides over medium heat. Add the ground chicken, sprinkle the salt over the chicken, and cook, breaking up with a bamboo or wooden spoon until opaque and no longer pink. Stir in the minced garlic and ginger, raise the heat to medium high, and cook until fragrant, about 1 minute. Stir in the chili garlic paste and brown sugar and cook for 30 seconds. Whisk together the soy sauce, sesame oil, and 1 1/4 cups chicken stock and pour over the chicken. Bring to a simmer.Whisk together the remaining 1/4 cup of chicken stock and the cornstarch until smooth. Pour into the simmering chicken and sauce, stirring vigorously until combined. Return to a simmer, drop the heat to medium low, and let bubble and thicken for about 3 minutes, adding chicken stock, 1 tablespoon at a time if it becomes too thick.Remove from the heat and stir in the sesame seeds and green onions. Serve hot on rice, warm on lettuce leaves, or cold on salads.