Categories: chicken, main dish

Ingredients

• Sauce:
• 2 Tbsp. reduced-sodium soy sauce
• 1 Tbsp. water
• 1 1/2 tsp. toasted sesame oil
• 2 1/4 tsp. brown sugar
• 2 1/4 tsp. rice vinegar
• 1 (1-inch) piece fresh ginger, peeled and grated
• 1 clove garlic, minced
• 2 Tbsp. sesame seeds
• 1 Tbsp. cornstarch
• Chicken:
• 1 egg
• 2 Tbsp. cornstarch
• 1/16 tsp. salt
• 1/16 tsp. pepper
• 1 Lb. boneless, skinless chicken thighs
• 2 Tbsp. vegetable oil (for frying)
• For serving:
• 4 cups hot cooked jasmine rice
• 2 whole green onions

Directions

1. 1 To prepare sauce, in a small bowl stir together soy sauce, water, oil, brown sugar, vinegar, ginger, garlic, sesame seeds and cornstarch.

2. prepare chicken, whisk together the egg, cornstarch, salt and pepper. Trim excess fat from chicken thighs, then cut them into 1-inch pieces. Toss chicken in the egg mixture. heat vegetable oil in a large skillet over medium-high heat. When oil is very hot (it should look wavy on the surface), add chicken and egg mixture. Cook, stirring occasionally, until chicken is golden brown and cooked through, 7 to 10 minutes. Drain off excess oil, if desired.

3. Pour sauce over chicken. Toss to coat. The sauce will begin to thicken as soon as it hits the hot skillet. Remove from heat when sauce has thickened.

4. Serve over rice and sprinkle green onions on top.

5. per serving: 460 cal., 19g fat, 150mg chol., 25g prot., 45g carbs., 1g fiber, 420mg sodium

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