Easy Asian Skillet Chicken

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 4 boneless chicken breasts (cut into about 1-inch cubes)
• salt and pepper
• 1 teaspoon dried red pepper flakes (optional and to taste, add in for heat)
• 1/2 cup cornstarch
• 1/2 cup chicken broth
• 1 1/2 teaspoons cornstarch
• 1 tablespoon rice vinegar
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 2 teaspoons sugar
• 1/3 cup vegetable oil
• 6 green onions, chopped
• 3 teaspoons chopped fresh ginger (you can add in more or less if desired)
• 2 tablespoons fresh minced garlic
• 1 red bell pepper, seeded and diced
• cooked white rice

Recipe

• 1 place the chicken cubes in a bowl, then season with salt and pepper.
• 2 add in 1/2 cup cornstarch; toss until the chicken cubes are well coated.
• 3 place the chicken in a colinder and shake off an excess cornstarch.
• 4 in a small bowl mix together chicken broth and 1-1/2 teaspoons cornstarch; whisk until smooth, then add in the rice vinegar, oyster sauce, soy sauce and sugar; whisk well to combine.
• 5 in a large heavy skillet (or wok) heat the 1/3 cup oil until very hot (about 5 minutes).
• 6 add in the chicken cubes and fry until just cooked though, stirring with a wooden spoon (about 6 minutes).
• 7 using a slotted spoon remove the chicken to a bowl.
• 8 pour off some of the fat (leave about 2 tablespoons in skillet).
• 9 add in green onions, ginger, fresh garlic and red bell pepper; stir-fry over high heat until the bell pepper is crisp-tender (about 2 minutes).
• 10 return the cooked chicken to the skillet or wok; add in the broth mixture and stir until the sauce thickens (about 1 minute).
• 11 serve with cooked rice.