Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 2 tbsp fresh ginger, grated
- 4 garlic cloves, minced
- 3 green onions, chopped
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 1/2 cup cornstarch
- 1 tsp red pepper flakes (adjust to taste)
- 2 cups vegetable oil (for frying)
- 2 tbsp rice vinegar
- 1 tsp sesame oil
Instructions
- 1. Marinate the chicken: In a bowl, mix soy sauce, honey, ginger, garlic, and rice vinegar. Add diced chicken and marinate for at least 30 minutes.
- 2. Coat the chicken: Drain excess marinade and toss the chicken pieces in cornstarch until evenly coated.
- 3. Heat oil: In a large skillet or wok, heat vegetable oil over medium-high heat until shimmering.
- 4. Fry the chicken: Carefully add coated chicken pieces to hot oil and fry until golden brown and cooked through, about 5-7 minutes per side.
- 5. Prepare the sauce: In a small saucepan over medium heat, combine soy sauce, honey, sesame oil, red pepper flakes, and a little water. Simmer until slightly thickened.
- 6. Combine everything: Add fried chicken back to the pan with green onions and pour sauce over. Toss gently to coat.
Notes
- For a vegetarian version, substitute chicken with tofu or seitan.
- Add your favorite vegetables like bell peppers or broccoli for extra nutrition.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 320
- Sugar: 9g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg