by Anne Carter
New Recipe
Course: Main Course Cuisine: Chinese Prep Time:15minutes Cook Time:15minutes Total Time:30minutes Calories: 353kcal Author: Anne Carter
– Cutting Board – Knife – Mixing Bowls – Measuring Spoons – Wok or large skillet – Spatula – Small Saucepan
– 3 tablespoons Hoisin sauce – 1/2 teaspoon chili garlic sauce – 3 tablespoons water – 1 1/2 pounds boneless skinless chicken thighs , cut into 1-inch pieces – 1 tablespoon cornstarch – salt and pepper – 1 1/2 tablespoons vegetable oil
– Whisk together hoisin, chili garlic sauce, and water in a small bowl; set aside. – Toss chicken with cornstarch, salt, and pepper in a medium bowl. – Heat oil in a large nonstick pan over medium-high heat; sauté chicken until browned and cooked, about 8-10 minutes.
– Add onion; cook for 3 minutes until soft and translucent. Add garlic; cook for 15 seconds until fragrant. Add rice vinegar to deglaze the pan. – Reduce heat to medium-low; add hoisin mixture and cook, tossing to combine, for about 1 minute. – Serve over hot cooked white rice.