Description
A bold, saucy dish with tender chicken pieces coated in a sticky, spicy glaze, enhanced with ginger, garlic, and a hint of heat.
Ingredients
Scale
- 2 lbs chicken, cut into pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2–3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2–3 tablespoons chili sauce
- 1 tablespoon cornstarch
- Salt and pepper to taste
- Green onions, for garnish
Instructions
- In a large bowl, mix soy sauce, rice vinegar, chili sauce, cornstarch, salt, and pepper. Add chicken pieces and marinate for at least 30 minutes.
- After marinating, give the bowl a quick stir to keep the cornstarch evenly distributed.
- Heat vegetable oil in a large skillet over medium heat. Add chopped onion, garlic, and ginger, and sauté until fragrant (about 2-3 minutes).
- Add marinated chicken to the skillet and cook, stirring occasionally, until browned and cooked through (about 7-10 minutes). The sauce should thicken and coat the chicken.
- Taste and adjust salt, pepper, or chili as needed. Serve hot, garnished with sliced green onions.
Notes
Serve over steamed rice or with stir-fried vegetables. Store in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1.5g
- Protein: 60g
- Cholesterol: 70mg