Ingredients

The following ingredients have 4 Servings
  • 1/2 cup brown sugar
  • 3 tablespoons hoisin sauce
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 1/2 cup water
  • 3 tablespoons cornstarch
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 1/2 tablespoons extra virgin olive oil, divided
  • 6 green onions, sliced, plus more for topping
  • 3 tablespoons fresh minced ginger
  • A pinch of red pepper flakes
  • 1 teaspoon sesame oil
  • Sesame seeds, for topping
  • Prepared rice, for serving

Instruction

  • In a small bowl, mix together the brown sugar, hoisin sauce, rice wine vinegar, ketchup, soy sauce and water. Set aside.
  • Place the cornstarch in a large ziplock bag. Add the chicken and seal the bag, then shake until the chicken is coated with the cornstarch.
  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook the chicken just until browned. Remove from the skillet to a plate and cover to keep warm.
  • Add the remaining 1/2 tablespoon of oil to the skillet, then add the green onions, the ginger and the red pepper flakes. Cook until fragrant, about 1 minute. Add the sauce mixture and bring to a boil. Simmer for 2 minutes, or until the sauce thickens a bit. Add the chicken back into the skillet, toss to coat with the sauce, and continue to cook until the chicken is cooked through. Stir in the sesame oil.
  • Serve over rice, garnished with additional green onions and sesame seeds.