Ingredients

The following ingredients have 4 Servings
  • 1½ pounds chicken (thinly sliced)
  • ½ cup cornstarch
  • ½ cup avocado oil (or vegetable oil)
  • ¼ cup soy sauce (gluten free or reduced sodium is fine)
  • ¼ cup brown sugar
  • 3 cloves garlic (minced)
  • 2 teaspoons avocado oil (or vegetable oil)
  • ½ teaspoon ground ginger
  • ¼ cup water

Instruction

  • Add sauce ingredients to a small bowl, whisk before pouring into a small sauce pan on medium heat. Cook for 5-10 minutes to allow sauce to thicken. Turn off heat and set aside.
  • Use paper towels to remove any excess moisture from the sliced chicken.
  • Add cornstarch to a large bowl. Add the sliced chicken and use clean hands to fully coat each piece of chicken.
  • Heat ½ cup avocado oil in a large saucepan on medium-high heat. Once oil is hot, add sliced chicken, working in batches if necessary in order to leave room between the pieces.
  • Remove the chicken from the oil and place on a paper-towel lined plate to allow excess oil to drip off. Drain any excess oil from the skillet and place it back on the heat.
  • Add the sauce to the hot skillet. Add the chicken and stir to ensure each piece is coated in the sauce. Cook for 2-3 minutes. Turn off the heat and serve chicken warm with rice if desired.