Ingredients
Chicken
- 3 Lb. of Boneless Skinless Chicken Breasts Cut into 1" chunks
- 1/2 Cup of Corn Starch
Sauce
- 1 1/2 Teaspoons of Fresh Minced Garlic
- 1 1/2 Teaspoons of Minced Ginger
- 3/4 Cup of Sugar
- 1/2 Cup of Soy Sauce
- 1/4 Cup of White Vinegar
- 1/4 Cup of Shaoxing Wine or Sherry cooking wine
- 14 1/2 Oz. of Chicken Broth (one can)
- 2-3 Teaspoons of Red Pepper Flakes, adjust to taste
Steps
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Mix all of the sauce ingredients together and set aside.
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In a large bowl, toss the chicken and cornstarch together until all of the pieces are coated.
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Heat your griddle to medium high.
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Add a couple tablespoons of oil to the griddle, then add your chicken. Cook the chicken until the outside turns golden brown.
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When the chicken is about 90% done, pour half of your sauce mixture over it and toss the chicken around with a metal spatula to coat all of the chicken with sauce. Pour the rest of your sauce and the green onions on the chicken and continue to move the chicken around.
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When your sauce is thickened (1-2 minutes) remove all the chicken from the heat.
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Serve over white rice.
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