Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup cornstarch
- 1/4 cup soy sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons rice vinegar
- 1 tablespoon ketchup
- 1 teaspoon garlic powder
- 1/4 teaspoon ground ginger
Instructions
- Step 1: In a large bowl, toss the chicken pieces with cornstarch until evenly coated.
- Step 2: In a separate bowl, whisk together soy sauce, brown sugar, rice vinegar, ketchup, garlic powder, and ginger until the brown sugar is dissolved.
- Step 3: Heat a large skillet or wok over medium-high heat. Add the chicken in a single layer (you may need to work in batches) and cook until browned on all sides and cooked through, about 5-7 minutes per batch.
- Step 4: Pour the sauce over the cooked chicken in the skillet. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened and is glossy, about 3-5 minutes.
- Step 5: Serve immediately over cooked rice. Garnish with sesame seeds and chopped green onions, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken in a skillet over medium heat, adding a splash of water or chicken broth if the sauce has thickened too much.
- Serve this flavorful chicken over rice or noodles with a side of steamed broccoli for a complete meal.
- Don't overcrowd the pan when browning the chicken; working in batches ensures each piece gets nicely caramelized.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American