In a large bowl, toss the
Boneless, Skinless Chicken Breasts (4)
Corn Starch (1/4 cup)
until all pieces are well coated.
Vegetable Oil (1 Tbsp)
in a large skillet or wok on medium high. When the oil starts to shimmer, quickly cook the chicken in batches until golden brown. Set the cooked pieces aside.
Vegetable Oil (2 Tbsp)
to the pan after each batch, and repeat until all chicken is cooked.
In a medium bowl, combine the
Thai Chili Wing Sauce (1 cup)
Hoisin Sauce (2 Tbsp)
Soy Sauce (2 Tbsp)
Garlic (1 Tbsp)
Ground Ginger (1 tsp)
Ground Black Pepper (1/2 tsp)
Water (1/2 cup)
. Whisk until well combined.
Reduce heat to medium and return chicken to the skillet. Pour the sauce over the chicken. Cook to heat through, then reduce to low and simmer for 10 to 15 minutes, until the chicken is tender and the sauce has thickened.
Stir in the
, and cook an additional 5 minutes.
Serve hot over cooked rice with steamed vegetables. Enjoy!