I feel like lately I’ve been on an Asian food kick. Chinese, Japanese, and Thai are some of my favorite cuisines. I have been getting into cooking them at home more and found that I actually like my home cooked dishes better than those I order in restaurants. At home I can control how hot I want it and my order is always correct, unlike the other day when I asked for my red curry Thai hot and instead I got mild red curry and hot pad Thai, hmm…
So my quest to cook more Asian foods at home has begun. I like that this recipe is pretty healthy if you are trying to go low carb this new year you could serve it over a bed of stir fry vegetables. Either way it will be delicious!
- 2 large chicken breasts (about 1lb total), cut into 1” pieces
- 1 tablespoon cornstarch
- 2 teaspoons sesame or vegetable oil
- 3 tablespoons green onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon fresh grated ginger (or can substitute ground)
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- In a bowl, combine chicken and cornstarch. Toss to coat.
- Heat oil in a large skillet over medium heat. Add chicken and stir fry 7-8 minutes until no longer pink. Remove from skillet, set aside.
- Add onion, garlic, red pepper, and ginger to skillet. Stir fry quickly less than a minute.
- In a small bowl combine vinegar, soy sauce and sugar. Add to skillet.
- Add chicken back in and toss to combine. Let simmer over medium low heat until sauce has thickened.
- Serve over rice.
Adapted from Food.com