Serves: 4 | Prep: 10 min | Cook: 20 min | Ready: 30 min
2 chicken breasts cut into 1″ pieces or
equal amount chicken tenders
1/2 teaspoon garlic powder
Pepper to taste
3 tablespoons cornstarch
3 tablespoons olive oil divided
1/4 cup brown sugar (packed)
1/12 teaspoon ground ginger
2 cloves garlic minced
3 tablespoons mirin
2 tablespoons soy sauce
1 teaspoon apple cider vinegar
1/2 cup water
1 tablespoon cornstarch
Add the sauce ingredients to a small bowl and whisk together.
Cut the chicken into about 1″ pieces and add it to another bowl. Add the garlic powder and pepper and stir until coated, then add the cornstarch and stir again to coat.
Add 2 tablespoons of oil to a skillet. Let it heat for a few minutes over medium-high heat. Cook the chicken in 2 batches (don’t crowd the pan). Cook the chicken for 4 minutes and then flip (I use tongs to make it easy) and cook for another 3-4 minutes or so. Chicken should be browned and cooked through (165F). Transfer chicken to plate. For the second batch, I add another
tablespoon of olive oil to the pan.
Once the second batch of chicken is done, add the chicken that’s on the plate back to the pan. Stir in the sauce and let it bubble for a minute or so, until thickened. Serve immediately over rice.
*Optional: Top with scallions and sesame seeds.