Ingredients
- 2 large or 3 small chicken breasts cut into 2-3cm pieces
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 3 tablespoons cornstarch to coat the chicken
- 3 tablespoons olive oil divided
- Garnish: chopped spring onion & sesame seed
- 1/4 cup brown sugar (pressed down)
- 1 teaspoon grated ginger or ginger paste
- 2 cloves of minced garlic
- 3 tablespoons mirin
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1/2 cup water
- 1 tablespoon cornstarch for the sauce
Method
- Add the brown sugar, ginger, garlic, mirin, soy sauce, rice vinegar water and 1 tbsp of cornstarch to a small bowl and whisk together.
- Cut the chicken into about 2-3cm pieces and add it to another bowl. Add the garlic powder, salt and pepper and stir until coated, then add the cornstarch and stir again to coat.
- Add 2 tbsps of oil to a skillet. Let it heat for a few minutes over medium-high heat. Cook the chicken in 2 batches, so you don't crowd the pan. Cook the chicken for 4 minutes and then flip and cook for another 3-4 minutes or so. Chicken should be browned and cooked through (74 degrees Celsius). Transfer chicken to plate. For the second batch, add another tablespoon of olive oil to the pan.
- Once the second batch of chicken is done, add the chicken back to the pan. Stir in the sauce and let it bubble for a minute or so, until thickened.
- Serve immediately over rice with spring onions & sesame seeds sprinkled on top.
Product used in recipe
- OBENTO - OBENTO SAUCE - RICE WINE VINEGAR
- OBENTO - OBENTO SAUCE - MIRIN SEASONING
