Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons vegetable oil (or any neutral oil like canola or avocado oil)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 dried red chilies, crushed (adjust to taste for heat)
- 1 small onion, finely chopped
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar (substitute with apple cider vinegar if needed)
- 2 tablespoons hoisin sauce
- 1 tablespoon honey or brown sugar (for a touch of sweetness)
- 1 teaspoon sesame oil
- 1/2 cup chicken broth or water
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
- 2 green onions, sliced thinly for garnish
- Sesame seeds for garnish (optional)
Instructions
- Start by patting the chicken pieces dry with paper towels. This helps achieve a nice sear when cooking. I learned this tip from Mama Lou, who always said, “Dry chicken is happy chicken!”
- Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering but not smoking.
- Add the chicken pieces in a single layer and sear until golden brown on all sides, about 5-7 minutes. Don’t overcrowd the pan—a crowded pan steams rather than sears the meat. Remove the chicken and set aside.
- In the same pan, add the minced garlic, grated ginger, crushed dried red chilies, and chopped onion. Stir frequently, cooking until the onions become translucent and fragrant, about 3-4 minutes.
- Return the chicken to the pan and stir to combine with the aromatics.
- Mix together the soy sauce, rice vinegar, hoisin sauce, honey, and chicken broth in a small bowl. Pour this sauce over the chicken and stir well.
- Bring the mixture to a simmer and cook for 5-6 minutes, allowing the chicken to absorb the flavors and the sauce to reduce slightly.
- Stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens and coats the chicken beautifully.
- Turn off the heat and drizzle the sesame oil over the dish, stirring gently.
- Garnish with sliced green onions and a sprinkle of sesame seeds if you like. This finishing touch adds a fresh crunch and nutty aroma that always makes me think of family meals with Ouma at the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
