Yields4 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins
Ingredients
1cuplow-sodium soy sauce
¼cupsake
3tbsprice vinegar
⅓cupbrown sugar, or more to taste
1tbspwhite sesame seeds
¼tspcrushed red pepper
2tspcanola or peanut oil
1tsptoasted sesame oil
1tspkosher salt
½tspfreshly ground black pepper
2lbsboneless skinless chicken thighs, cut into 1 ½ inch pieces
2tspgrated fresh ginger
1tspfinely minced garlic
1bunch green onions, thinly sliced, divided
1 ½cupscooked rice
Directions
1
Combine soy sauce, sake, rice vinegar, and brown sugar in a bowl and whisk well until sugar is dissolved. Stir in sesame seeds and crushed red pepper and set aside.
2
Heat oils in a large skillet over high heat. Sprinkle salt and pepper evenly over chicken. Add chicken in a single layer to the skillet and cook, undisturbed until chicken is browned and releases easily from the pan, 4 to 6 minutes. Flip chicken pieces, cook 1 more minute and remove from pan; set aside.
3
Reduce heat to medium and add ginger and garlic. Cook, stirring constantly, until fragrant, about 1 minute. Reserve 2 tablespoon of the green onions for garnish and add remaining green onions to the skillet. Cook for 1 minute. Add 1 cup reserved soy sauce mixture to the skillet and stir with a wooden spoon, scraping up any browned bits from the bottom of the skillet. Bring mixture to a boil and cook until sauce has reduced by about a third or until slightly thickened and glossy.
4
Return chicken to the skillet and cook, stirring occasionally, until sauce is thickened slightly and chicken is coated in the sauce and cooked through. Serve over rice and sprinkled with reserved green onions.
This recipe is from AllRecipes.com, for more inspiration and delicious meals visit their website!
Ingredients
Ingredients
1cuplow-sodium soy sauce
¼cupsake
3tbsprice vinegar
⅓cupbrown sugar, or more to taste
1tbspwhite sesame seeds
¼tspcrushed red pepper
2tspcanola or peanut oil
1tsptoasted sesame oil
1tspkosher salt
½tspfreshly ground black pepper
2lbsboneless skinless chicken thighs, cut into 1 ½ inch pieces
2tspgrated fresh ginger
1tspfinely minced garlic
1bunch green onions, thinly sliced, divided
1 ½cupscooked rice
Directions
Directions
1
Combine soy sauce, sake, rice vinegar, and brown sugar in a bowl and whisk well until sugar is dissolved. Stir in sesame seeds and crushed red pepper and set aside.
2
Heat oils in a large skillet over high heat. Sprinkle salt and pepper evenly over chicken. Add chicken in a single layer to the skillet and cook, undisturbed until chicken is browned and releases easily from the pan, 4 to 6 minutes. Flip chicken pieces, cook 1 more minute and remove from pan; set aside.
3
Reduce heat to medium and add ginger and garlic. Cook, stirring constantly, until fragrant, about 1 minute. Reserve 2 tablespoon of the green onions for garnish and add remaining green onions to the skillet. Cook for 1 minute. Add 1 cup reserved soy sauce mixture to the skillet and stir with a wooden spoon, scraping up any browned bits from the bottom of the skillet. Bring mixture to a boil and cook until sauce has reduced by about a third or until slightly thickened and glossy.
4
Return chicken to the skillet and cook, stirring occasionally, until sauce is thickened slightly and chicken is coated in the sauce and cooked through. Serve over rice and sprinkled with reserved green onions.
