Directions:
Prep Sauce and Marinate Chicken:
In a mixing bowl, combine all the sauce ingredients and set aside.
Cut chicken thighs into bite-sized pieces and place in a separate bowl.
Add dark soy sauce and 2 tablespoons cornstarch to the chicken, toss to coat evenly.
Cook Chicken:
4. Heat ⅓ cup oil in a skillet on medium heat. Add half of the marinated chicken spaced apart. Cook for 2–3 minutes per side.
5. Repeat with the remaining chicken. Drain all but 1 tablespoon of oil from the skillet.
Cook Aromatics and Sauce with Chicken:
6. Heat the remaining oil, add ginger and garlic, sauté for 30 seconds.
7. Add chicken, bell pepper, and green onions. Pour over the sauce, mix well.
8. Cook for 2–3 minutes until the sauce thickens.
Serve hot with rice.
Directions:
Prep Sauce and Marinate Chicken:
In a mixing bowl, combine all the sauce ingredients and set aside.
Cut chicken thighs into bite-sized pieces and place in a separate bowl.
Add dark soy sauce and 2 tablespoons cornstarch to the chicken, toss to coat evenly.
Cook Chicken:
4. Heat ⅓ cup oil in a skillet on medium heat. Add half of the marinated chicken spaced apart. Cook for 2–3 minutes per side.
5. Repeat with the remaining chicken. Drain all but 1 tablespoon of oil from the skillet.
Cook Aromatics and Sauce with Chicken:
6. Heat the remaining oil, add ginger and garlic, sauté for 30 seconds.
7. Add chicken, bell pepper, and green onions. Pour over the sauce, mix well.
8. Cook for 2–3 minutes until the sauce thickens.
Serve hot with rice.
