2 pounds boneless skinless chicken thighs, cut into bite-size pieces
3 TBSP plus 3 TBSP peanut oil
2 tsp sesame seeds
2 green onions, thinly sliced
DIRECTIONS
THE RICE:
Mix the rice and water in a medium-size saucepan over medium high heat and bring to a boil.
When the water just begins to boil place a lid on the pan and reduce the heat to low. Simmer over low heat, WITHOUT REMOVING THE LID, for 10 minutes.
Turn off the heat and allow the rice to sit, KEEPING THAT LID ON, for 15 more minutes.
THE SAUCE:
Mix together all the SAUCE ingredients together in a small bowl until well combined then set aside.
THE CHICKEN:
In a large bowl mix together the cornstarch, soy sauce, and egg until well combined then stir in the chicken pieces until well combined and set aside for 10 minutes.
Heat a wok or large pan over medium-high heat.
When the pan is hot add 3 TBSP of the oil to the pan then spread out HALF the chicken into the pan.
Cook the chicken until browned on the bottom, about 4 minutes, then flip the chicken pieces and brown the other side, about 4 more minutes.
Transfer the cooked chicken to a plate and set aside. Wipe out the pan then add the remaining 3 TBSP of oil to the pan and cook the remaining chicken the same way.
When all the chicken is cooked and transferred to the plate wipe out the pan again.
Return the pan to the stovetop over medium-high heat and pour in the sauce. Cook the sauce, stirring often, until thick and bubbly, about 2 minutes.
Stir the chicken in the pan with the sauce until the chicken is coated in the sauce then continue to cook, stirring often, for about 1 minute.
Transfer the chicken to a large serving bowl then sprinkle the sesame seeds and green onion on top.
Fluff the rice with a fork and serve with the chicken.
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