This dish has become a favorite of mine since it tastes quite similar to the version from our local Chinese restaurant. I paired it up with my baked egg rolls and this meal was a hit with the whole family!!
Ingredients:
3/4 cup chicken broth
1 1/2 tablespoon cornstarch
2 tablespoon sugar
2 tablespoon soy sauce
1 tablespoon white vinegar
1/2 teaspoon ground ginger
2 teaspoon sesame oil
1 medium onion, diced
4 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 pound boneless chicken breasts, uncooked
2 cups white or brown rice, cooked
Directions:
In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar, and ground ginger. Set aside. In a skillet, heat the oil over medium high heat. Add in the onion and garlic and allow to cook about 2-3 minutes, or until tender. Add in the red pepper flakes and chicken, and cook until chicken is no longer pink. Add the sauce in with the chicken and cook until sauce thickens up, about 4 minutes. Serve mixture over cooked rice!!
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