- 3 tbsp mirin
- 3 tbsp hoisin sauce
- 3 tbsp rice wine vinegar
- 2 tbsp tomato paste
- 1 tbsp miso
- ½ tsp sambal oelek
- ½ cup warm water
- 1 tsp sesame oil
- 4 tbsp fresh ginger, finely chopped or grated (I went half and half)
- 1 tsp olive oil (to pan fry chicken)
- 2 tbsp cornstarch
- ¼ tsp salt
- Pinch black pepper
- 450g boneless, skinless chicken breasts, cut into 1-inch cubes
- 4 green onions chopped, to add to chicken
- Toasted sesame seeds, to garnish
- 1 green onion, chopped, to garnish
- 2 cups cooked brown basmati rice, for serving
- In a large mixing bowl, mix corn starch, salt and pepper. Dredge the chicken in this mixture and shake off any excess.
- In a large non-stick pan, heat the olive oil over medium-high heat. Cook the chicken in the olive oil until browned on all sides. The key here is to leave your chicken alone until it forms a crust. Be patient. Don’t touch it. Just lift the pieces once in a while to see if a beautiful golden crust has formed. If not, put it back. Once you have a crust, then you can flip your pieces, one by one. Make sure you get that beautiful crust all around. This will take at least 10 minutes.
- While your chicken is browning, keep busy by preparing your sauce (just mix all the ingredients together), chopping your green onions and toasting your sesame seeds.
- When your chicken is ready, add the green onions and cook until fragrant, about 1 minute. Stir in the sauce and bring to a boil. Simmer for about 2 minutes, or until the sauce thickens a bit.
- Serve with cooked rice and garnish with green onions, and sesame seeds
Source: The Healthy Foodie
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