- 3 boneless, skinless chicken breasts (about 1-1/2 pounds), thinly sliced
- 1/3 cup + 2 teaspoons cornstarch, divided
- 3 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 2 teaspoons toasted sesame oil
- 1/2 cup soy sauce
- 1/3 cup chicken broth
- 1/2 cup brown sugar
- 1/2 cup green onions, cut into 1/2-inch pieces
- Toasted sesame seeds, for garnish
- Place the sliced chicken and 1/4 cup cornstarch in a resealable plastic bag, and shake to coat evenly.
- Heat the vegetable oil in a large pan over high heat.
- Add the chicken to the pan in a single layer, and cook for 3-4 minutes per side or until browned (this will likely need to be done in batches).
- Remove the chicken from the pan and place on a plate lined with paper towels.
- In the same pan, add the garlic and ginger, and cook and stir for about 1 minute.
- Add the soy sauce, sesame oil, broth and brown sugar to the pan and bring to a simmer.
- Mix the 2 teaspoons of cornstarch with 1 tablespoon of cold water.
- Add the cornstarch to the sauce and bring to a boil, cooking for about 1 minute, or until just thickened.
- Add the chicken to the pan, toss to coat in sauce and heat through.
- Stir in the green onions.
- Serve over cooked rice topped with toasted sesame seeds, and alongside some steamed broccoli, if desired.
The original recipe for this delicious Asian-inspired dish can be found here.