Ingredients
- 600g boneless, skinless chicken thighs, thinly sliced
- ¼ cup plus 2 teaspoons cornflour, divided into 2 measures
- 3 tablespoons cooking oil
- 1½ teaspoons crushed garlic
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- ½ cup soy sauce
- ½ cup brown sugar
- 1/3 cup water
- 2 spring onions, cut into 2cm pieces
- cooked rice, for serving
Method
- In a medium bowl, combine the chicken and ¼ cup cornflour until well combined.
- Heat the oil in a large pan over high heat.
- Add the chicken to the pan and cook until well browned. Set aside.
- Add the garlic and ginger to the pan and cook for 30 seconds.
- Add in the sesame oil, soy sauce, brown sugar and water. Bring to a simmer.
- Mix the remaining 2 teaspoons cornflour with a little water. Add to the sauce and simmer for 30 seconds until just thickened.
- Add the chicken and spring onions into the pan and simmer for 3 minutes.
- Serve with cooked rice.