If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
I know, I know - I love a stir fry. There... I admitted it.
Ingredients
1lb. chicken thighs, cut into 1 inch pieces
1/4-1/2 cup cornstarch
1-2 tablespoons neutral oil, like avocado
4-6 green onion sprigs, cut into 1/2 inch pieces
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup soy sauce
1/2 tablespoon honey
1-2 tablespoons Sambal Chili Garlic sauce (depends how spicy you like)
1 tablespoon chopped fresh cilantro (optional)
1 teaspoon toasted sesame seeds (optional)
Directions
In medium bowl add chicken and 1/4 cup cornstarch, coat the chicken well but shake off excess using a sifter - set aside.
Heat pan or wok until almost smoking - add 1 tablespoon oil and chicken
Cook chicken until golden brown, about 3-5 minutes then stir in green onions and cook for a minute or so; remove chicken and set aside
Place same pan/wok back on medium heat, add a touch of oil, garlic and ginger - cook until fragrant about 30 seconds, then add soy sauce, honey and Sambal
In a separate small bowl, mix 1 tablespoon cornstarch with 1/4 cup water then stir in with soy sauce mixture, cook until sauce starts to thicken
Add the chicken back in, stir and coat with sauce, cook for a few more minutes
