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Ingredients
Scale
- 2 large boneless skinless chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- 3 tablespoons cornstarch
- 3 tablespoons olive oil, divided
- 1 small bunch scallions (green parts only), cut into 1" pieces
- 1/3 cup packed brown sugar
- 1/3 cup water
- 1/3 cup low sodium soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon grated fresh ginger
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Cut chicken into bite-size pieces and place in a bowl.
- Season chicken with salt, pepper, and garlic powder, then coat with 3 tablespoons of cornstarch.
- In a bowl, whisk together brown sugar, water, soy sauce, 1 tablespoon cornstarch, ginger, garlic, and red pepper flakes.
- Heat 2 tablespoons olive oil in a skillet over medium-high heat.
- Cook half the chicken for 4 minutes, flip and cook for an additional 3-4 minutes until cooked through. Repeat with remaining chicken.
- Return all chicken to the skillet, add scallions, and pour in the sauce. Toss until coated.
Notes
Ensure the skillet is hot before adding chicken for optimal crispiness.
Adjust red pepper flakes for desired spice level.
Marinate chicken in sauce for extra flavor before cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 16
- Sodium: 600
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 22
- Cholesterol: 80