Ingredients

The following ingredients have 4 Servings
  • 1 pound chicken thighs (cut in 1 1/2 inch pieces)
  • 2 tablespoons cornstarch
  • 2 tablespoons Shaoxing wine ((Chinese Rice wine))
  • 1 tablespoon soy sauce (for the marinade)
  • 2 tablespoon vegetable oil (or avocado, canola or peanut oil)
  • 1 tablespoon soy sauce (for the sauce)
  • 1 teaspoon grated ginger
  • 2 garlic cloves (minced)
  • 2 teaspoon coconut sugar (or brown sugar)
  • 1 teaspoon Chinese five spice
  • 2 tablespoons chicken stock
  • 1 bunch green onions (cut in 1 inch pieces (2 tablespoons chopped reserved for garnish))

Instruction

  • Combine the cornstarch, Shaoxing wine and 1 tablespoon of soy sauce in a bowl and mix to combine.
  • Stir in the chicken and let marinade for 30-60 minutes.
  • While the chicken is marinating, combine the remaining soy sauce, coconut sugar, chicken stock and five spice in a bowl and stir to combine. Set aside.
  • Heat a wok (or a large cast iron or nonstick skillet) on high heat until it starts to smoke.
  • Add the oil, let it heat for 10 seconds, then add half the chicken.
  • Stir fry for about 2-3 minutes, until chicken is browned and a crust has formed on the outside.
  • Remove with a slotted spoon and set aside. Add additional oil to the wok if needed (there should be at least 1 tablespoon of oil remaining).
  • Add the remaining chicken and stir fry in the same manner as the first. Remove and set aside.
  • Turn the heat down to medium and add the garlic and ginger. Stir fry for about 30 seconds.
  • Add the green onions (reserving the 2 tablespoons of chopped green onions for garnish) and cook for about 30 seconds.
  • Turn the heat back to high and add the chicken and the sauce to the wok.
  • Cook for about 2 minutes, or until the sauce has thickened and coated the chicken.
  • Remove from heat and serve garnished with green onions, sesame seeds (optional) and white rice, fried rice or coconut jasmine rice.