Using a sifter, dust the
Boneless, Skinless Chicken Thighs (4)
Corn Starch (to taste)
. Add to a bowl.
Caster Sugar (2 Tbsp)
Low-Sodium Soy Sauce (1/4 cup)
, and add to the chicken. Marinate in the fridge for 1 hour.
Heat a wok or saute pan to medium-high heat. Add
Canola Oil (1 splash)
, and tilt the pan to coat all sides. If using a wok, the wok will start to smoke.
Add the chicken and stir quickly. Cook until all pieces of chicken are browned. In a saute pan, this will take about 5-6 minutes.
Add in the
Garlic (1 Tbsp)
Fresh Ginger (2 Tbsp)
and cook until fragrant, about 45 seconds.
and cook another 1-2 minutes until wilted and tender.
Mirin (2 Tbsp)
Chicken Stock (1/4 cup)
to deglaze. The liquid will boil, then reduce down to create a sauce coating the chicken.
Serve over brown rice or wrap it up in a lettuce wrap.