How to make
Ingredients
1-1/2 lb (680 g)
boneless skinless chicken thighs, cut into 1-inch (2.5 cm) chunksPinch (0.5 mL)
each salt and black pepper1/2 cup (125 mL)
cornstarch5 tbsp (75 mL)
vegetable oil2
cloves garlic, minced1 tbsp (15 mL)
minced peeled fresh ginger1 cup (250 mL)
PC® Tomato Ketchup1 tbsp (15 mL)
sambal oelek chili paste2
green onions, thinly sliced
How to make
- Step 1
Toss chicken with salt and pepper in large bowl. Add cornstarch; toss to coat.
- Step 2
Heat 2 tbsp oil in large nonstick skillet over medium-high heat. Shaking off excess cornstarch into bowl, add half of chicken to skillet (do not crowd). Cook, turning occasionally, until browned and no longer pink inside, 6 to 8 minutes. Transfer to plate. Wipe out skillet. Repeat with 2 tbsp oil and remaining chicken. Add chicken to plate.
- Step 3
Wipe out skillet. Heat remaining 1 tbsp oil in skillet over medium-high heat. Add garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Stir in ketchup and chili paste. Cook, stirring occasionally, until thickened and darkened, 2 to 3 minutes.
- Step 4
Add chicken; cook, stirring to coat, 1 to 2 minutes. Sprinkle with green onions.
- Try this:
Serving little ones? Omit the sambal oelek or just add a dash for flavour.
