Description
Tender chicken pieces enveloped in a rich garlic sauce, enhanced with fresh vegetables for a comforting meal.
Ingredients
Scale
- 1½ lbs boneless chicken thighs, cut into bite-sized pieces
- 2 tbsp dark soy sauce
- 2 tbsp cornstarch
- 2 tbsp neutral cooking oil (e.g. canola or vegetable oil)
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 red bell pepper, sliced
- 4 green onions, chopped
- 3 tbsp dark soy sauce
- ½ cup chicken broth
- 2 tbsp rice vinegar
- 1½ tbsp light brown sugar (or honey)
- 1 tsp sesame oil
- 1 tbsp sriracha (optional for heat)
- ¼ cup water
- ½ tsp black pepper
Instructions
- In a small bowl, whisk together dark soy sauce, chicken broth, rice vinegar, brown sugar, sesame oil, Sriracha (if using), water, and black pepper until well combined.
- Place chicken pieces in a mixing bowl, sprinkle with dark soy sauce and cornstarch, and toss to coat.
- Heat oil in a large skillet over medium heat, and cook chicken in batches until golden and crispy, about 3 minutes per side.
- Remove chicken and drain excess oil, leaving 1 tablespoon in the pan.
- Add minced garlic and ginger to the skillet, sauté for about 1 minute until fragrant.
- Return chicken to the skillet along with bell pepper and green onions, pour in the sauce, and toss to coat. Simmer until the sauce thickens, about 2 minutes.
- Serve immediately over steamed rice.
Notes
Marinate chicken ahead of time for enhanced flavor. This dish can also be made using chicken breasts, tofu, or tempeh for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg