Complete the user's recipe using their listed quantities: season and coat 1.5 lb cubed chicken breast in 1/3 cup cornstarch; pan-fry in olive oil until golden and cooked through. Simmer soy sauce, brown sugar or honey, hoisin, ketchup, ginger and garlic; whisk 1.5 tbsp cornstarch with a little cold water before adding to thicken, then stir in butter. Toss chicken in sauce and serve over white rice with green onions and sesame seeds. Choose shellfish- and mushroom-free hoisin.
KBy Keily
Servings
4
1.5 lb Boneless skinless chicken breast, cut into 1-inch cubes
1 tsp Salt
0.5 tsp Black pepper
0.33 cup Cornstarch (for coating)
3 tbsp Olive oil
0.33 cup Soy sauce
0.25 cup Brown sugar
2 tbsp Hoisin sauce (shellfish- and mushroom-free)
2 tbsp Ketchup
1 tbsp Fresh ginger, grated
5 clove Garlic cloves, minced
0.5 cup Water (for sauce)
1.5 tbsp Cornstarch (for sauce)
3 tbsp Cold water (for slurry)
1 tbsp Butter
1.5 cup White rice, uncooked
3 piece Green onions, sliced
1 tbsp Sesame seeds
Calories
774 kcal
Protein
46g
Carbs
101g
Fat
19g
Fiber
3g
Sugar
19g
"I used to spend hours every week scrolling through recipes and planning meals for the family, but I now use noms to quickly create fresh fun recipes to try! I love this app!!"
Sarah M. · Melbourne, AU
Cook Rice
1. Cook the white rice according to package directions, then keep covered and warm.
1.5 cup White rice, uncooked
Cook Chicken
2. Pat the chicken dry and season with salt and black pepper. Toss with the cornstarch (for coating) until every piece is evenly coated, shaking off excess.
1.5 lb Boneless skinless chicken breast, cut into 1-inch cubes,
1 tsp Salt,
0.5 tsp Black pepper,
0.3 cup Cornstarch (for coating)
3. Heat the olive oil in a large skillet over medium-high heat until shimmering. Pan-fry the chicken in two batches for 6-8 minutes per batch, turning occasionally, until golden and cooked through to 165°F (74°C). Transfer to a plate.
3 tbsp Olive oil
Make Sauce
4. Wipe out the skillet and reduce heat to medium. Add the soy sauce, brown sugar, hoisin sauce, ketchup, ginger, garlic and water. Simmer for 2-3 minutes, stirring, until the sugar dissolves and the garlic is fragrant.
0.3 cup Soy sauce,
0.2 cup Brown sugar,
2 tbsp Hoisin sauce (shellfish- and mushroom-free),
2 tbsp Ketchup,
1 tbsp Fresh ginger, grated,
5 clove Garlic cloves, minced,
0.5 cup Water (for sauce)
5. Whisk the cornstarch (for sauce) with the cold water until smooth. Pour into the simmering sauce while stirring and cook 1-2 minutes until thick and glossy. Remove from heat and stir in the butter until melted.
6. Return the chicken to the skillet and toss in the sauce until evenly coated and sticky. Spoon over the rice and top with green onions and sesame seeds.
3 piece Green onions, sliced,
1 tbsp Sesame seeds
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