1 1/2poundsboneless skinless chicken breastscut into small pieces
salt and freshly ground black pepper
1/2cupoil(vegetable or canola oil)
For the sauce:
1/3cuplow-sodium soy sauce
1/4cuplight brown sugar, packed
1teaspoonground ginger, or 1 Tablespoon fresh minced ginger
1/2teaspooncrushed red pepper flakesor more, to taste
Add the sauce ingredients to bowl and whisk well to combine. Set aside.
Add cornstarch, flour, and salt and pepper to a large ziplock bag and shake to combine. Whisk egg whites in a separate bowl.
Add chicken pieces to the egg whites and toss to coat. Spoon coated chicken pieces into the ziplock bag, allowing excess egg to drip back into the bowl. Shake the bag to coat chicken evenly in the cornstarch mixture.
Heat a large skillet over medium-high heat. Add oil. Once oil is hot and some of the chicken (it's best to cook the chicken in 2 or 3 batches, so it browns better). Cook the chicken 2-3 minutes on each side, until the coating is golden brown and the chicken is cooked through. Remove to a plate. Repeat until all of the chicken has cooked, and set aside on a plate.
Add the sauce to the pan and simmer until warm and thickened. Toss the chicken in the sauce just before serving.
Serve with hot cooked white or brown rice. Garnish with chopped green onions.
Vegetarian:Sub extra-firm tofu for chicken. Press excess moisture out of the tofu by putting it between paper towels and putting something heavy like a cast-iron skillet on top, leaving it for a few minutes. Proceed as with the chicken.Air-Fryer:This recipe is PERFECT for your air fryer! Just preheat to 400 degrees and, after coating, spread chicken pieces evenly so they don’t touch, spray with olive oil, and cook for 15 minutes.Slow Cooker: Mix the sauce ingredients together. Prepare the chicken the same, but cook on very high heat for only 1 minute on each side, to brown the coating but not cook the chicken through. Spray slow cooker with non stick cooking spray and add chicken, then pour half of the sauce on top. Cook on LOW for 2-3 hours. Stir in the remaining sauce. Garnish with chopped green onions.