The chicken will almost resemble Chinese Bourbon chicken. It’s sweet, it’s salty, and with the tang of the onions and fragrance of the ginger and garlic, it’s seriously addicting. I serve mine over brown rice but you can also eat it as a lettuce wrap.
Total Time
1hr 20min
4.8
10 Ratings
Author: Vodka & Biscuits
Servings:
2
Ingredients
•
4
Boneless, Skinless Chicken Thighs
, thinly sliced
•
to taste
Corn Starch
•
4
Tbsp
Low-Sodium Soy Sauce
•
2
Tbsp
Caster Sugar
•
1
splash
Canola Oil
•
1
Tbsp
Garlic
, minced
•
2
Tbsp
Fresh Ginger
, minced
•
1
bunch
Scallions
•
2
Tbsp
Mirin
•
4
Tbsp
Chicken Stock
Cooking Instructions
1.
Using a sifter, dust the Boneless, Skinless Chicken Thighs (4) with Corn Starch (to taste). Add to a bowl.
2.
Combine the Caster Sugar (2 Tbsp) and Low-Sodium Soy Sauce (4 Tbsp), and add to the chicken. Marinate in the fridge for 1 hour.
3.
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.
4.
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.
5.
Add in the Garlic (1 Tbsp) and Fresh Ginger (2 Tbsp) and cook until fragrant, about 45 seconds.
6.
Add the Scallions (1 bunch) and cook another 1-2 minutes until wilted and tender.
7.
Add the Mirin (2 Tbsp) and Chicken Stock (4 Tbsp) to deglaze. The liquid will boil, then reduce down to create a sauce coating the chicken.
8.
Serve over brown rice or wrap it up in a lettuce wrap.
Nutrition Per Serving
CALORIES
347
FAT
7.5 g
PROTEIN
38.3 g
CARBS
27.3 g
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