Ingredients

Sauce

• ¼ cup soy sauce
• 2 Tbsp water
• 1 Tbsp toasted sesame oil
• 3 Tbsp brown sugar
• 1 Tbsp rice vinegar
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• ½ Tbsp cornstarch
• 1 Tbsp sesame seeds

Chicken

• 2 Tbsp cooking oil
• 1 lb boneless skinless chicken thighs
• 1 large egg
• 2 Tbsp cornstarch
• 1 pinch each salt and pepper

For Serving

• 4 cups cooked jasmine rice
• 2 whole green onions

Directions

1. Combine all sauce ingredients in a bowl. In a separate bowl, whisk the egg, the chicken-coating cornstarch, and salt and pepper. Cut the chicken into 1-inch pieces and coat in the egg mixture.

2. Heat the cooking oil in a large skillet over medium heat. Add the chicken in one layer and leave it undisturbed until browned underneath. Turn carefully and cook through.

3. Add the sauce and gently toss while it simmers and thickens. Serve over rice with sliced green onions.