What you need,
1 tbsp. canola oil
1 lb. boneless skinless chicken breast, cut into 1 inch pieces
1 tbsp. fresh ginger, minced
3 cloves garlic, minced
1 large shallot, thinly sliced
½ cup low sodium chicken broth, divided
3 tbsp. dark brown sugar
1 tbsp. fish sauce
1 tbsp. fresh lime juice
¼ tsp. kosher salt
¼ tsp. fresh cracked black pepper
¼ tsp. red pepper flakes
3 green onions cut into ½ inch pieces
2 tsp. corn starch
2 cups cooked jasmine rice (or whatever rice you like)
Heat the oil in a large nonstick skillet over medium high
heat. Add the chicken and cook for 2-3
minutes until the chicken begins to brown. Add the ginger, garlic and shallot
and cook for 1 minute stirring frequently until the garlic is fragrant.
In a small bowl whisk together ¼ cup of the chicken broth,
brown sugar, fish sauce, lime juice, salt, pepper and red pepper flakes.
Add the sauce to the pan and cook for 5-7 minutes until the
sauce is reduced a little and the chicken is cooked through.
Stir together the cornstarch and the rest of the chicken
broth together in a small bowl. Add the slurry to the sauce and cook for 1-2 minutes
until the sauce has thickened up.
Toss in the green onions and serve over your favourite rice.
Jen of My Tiny Oven
