Description
Tender, crispy chicken in a savory-sweet glaze of soy sauce, garlic, and ginger. Ready in 30 minutes and perfect over steamed rice for a restaurant-style weeknight meal.
Ingredients
1 lb boneless, skinless chicken breasts
1/4 cup cornstarch
1 tbsp vegetable oil
1/4 cup soy sauce
1/4 cup brown sugar
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1/4 tsp red pepper flakes (optional)
4 cups steamed rice (optional serving suggestion)
Instructions
Cut chicken into 1-inch cubes and toss with cornstarch until coated.
Heat oil in a large skillet over medium-high heat. Add chicken and cook 5-6 minutes, tossing occasionally, until golden and crispy. Remove from skillet.
In the same skillet, combine soy sauce, brown sugar, garlic, ginger, and red pepper flakes. Simmer 3-4 minutes until slightly thickened.
Return chicken to the skillet. Cook 2-3 minutes, tossing to coat evenly with the sauce.
Serve immediately over steamed rice if desired.
Notes
Use panko breadcrumbs for extra crispiness if preferred
Adjust sweet/spicy ratio by adding more/less sugar or pepper flakes
Store leftovers in an airtight container for up to 3 days
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 2200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 90mg