Ingredients
Scale
- 1.25 pounds boneless skinless chicken breasts (cut into 1-inch pieces; boneless skinless chicken thighs may be substituted)
- 3/4 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon light brown sugar (packed)
- 3 cloves garlic (pressed or finely minced)
- 2 tablespoons cold water
- 1 tablespoon cornstarch
- 3 tablespoons cornstarch
- Salt and pepper (to taste)
- 3 to 4 tablespoons olive oil (plus more if necessary)
- 2 green onions (sliced into thin rounds) (optional)
- 1 tablespoon sesame seeds (optional)
Instructions
- In a mixing bowl, combine granulated sugar, apple cider vinegar, ketchup, low-sodium soy sauce, garlic, sesame oil, light brown sugar, and cold water. Whisk until smooth.
- In a separate bowl, mix cornstarch with a little water to create a slurry and add to the sauce mixture.
- Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat.
- Cook chicken pieces in batches until golden brown (about 5–7 minutes).
- Pour the sauce over cooked chicken. Simmer for 2–3 minutes until thickened.
- Serve hot over rice or with vegetables.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 18g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 70mg