Ingredients
- 6 boneless skinless chicken thighs (cubed)
- Salt and fresh ground black pepper
- 1/4 teaspoon dried chili flakes (optional and to taste, add in for heat)
- 1/2 cup plus cornstarch
- 1 1/2 teaspoons cornstarch
- 1/2 cup chicken broth
- 1 tablespoon rice vinegar
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons granulated sugar
- 1/4 cup oil (peanut or vegetable oil)
- 6 green onions, chopped
- 3 teaspoons gingerroot, minced (you can add in more or less if desired)
- 3 garlic cloves, minced
- 1 red bell pepper, seeded and diced
- Cooked white rice
How to Make
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Step 1: Place the chicken cubes in a bowl, then season with salt and pepper. Add in 1/2 cup cornstarch; toss until the chicken cubes are well coated. Place the chicken in a colinder and shake off an excess cornstarch.
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Step 2: In a small bowl mix together chicken broth and 1 1/2 teaspoons cornstarch; whisk until smooth, then add in the rice vinegar, oyster sauce, soy sauce and sugar; whisk well to combine.
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Step 3: In a large heavy skillet (or wok) heat the oil until very hot (about 5 minutes). Add in the chicken cubes and fry until JUST cooked though, stirring with a wooden spoon (about 6 minutes). Using a slotted spoon remove the chicken to a bowl.
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Step 4: Pour off some of the fat (leave about 2 tablespoons in skillet). Add in green onions, ginger, fresh garlic and red bell pepper; stir-fry over high heat until the bell pepper is crisp-tender (about 2 minutes).
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Step 5: Return the cooked chicken to the skillet or wok; add in the broth mixture and stir until the sauce thickens (about 1 minute).
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Step 6: Serve with cooked rice.
We hope you enjoy this recipe!
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