Ingredients

The following ingredients have 4 Servings
  • ½ cup chicken broth (low sodium or no sodium added)
  • 2 tablespoon cornstarch
  • 2 tablespoon brown sugar
  • 3 tablespoon soy sauce (low sodium)
  • 1 pound breast (boneless and skinless, chicken thighs can be used as well, cut into 1-inch cubes)
  • ½ cup cornstarch
  • 4 cloves garlic (minced)
  • 1 teaspoon ginger (minced)
  • 6 red chilies (dried)
  • 3 green onions (sliced)
  • ⅓ cup vegetable oil (for frying)

Instruction

  • Make sauce: Whisk all the sauce ingredients together in a medium bowl. Set aside.
  • Prepare the chicken: Toss the chicken with the cornstarch, ensuring each chicken pieces is covered in cornstarch.
  • Fry the chicken: Heat the vegetable oil in a pan or wok. Fry the chicken pieces in batches until they are completely cooked through and slightly brown and crispy.
  • Finish the dish: Drain the oil from the wok leaving 1 tbsp in the wok, if necessary. Add garlic, ginger, red chiles to the wok and saute for 30 seconds. Add in the prepared sauce and bring to a simmer, stirring constantly until the brown sugar has dissolved completely. If you find the sauce is too thick add a bit more chicken broth or water. Add in the chicken and green onions then toss everything together for 15 seconds. 
  • Serve over rice or noodles.