Ingredients:
1. - 5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1 cup chicken broth
- 1/2 cup soy sauce
- 1/4 cup sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 1 cup sliced scallions
Instructions:
1. In a large bowl, toss the chicken with the cornstarch until evenly coated.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides.
3. In a small bowl, whisk together the chicken broth, soy sauce, sugar, rice vinegar, sesame oil, ginger, garlic powder, and red pepper flakes.
4. Pour the sauce over the chicken and bring to a simmer. Cook until the sauce has thickened and the chicken is cooked through, about 5-7 minutes.
5. Stir in the scallions and cook for 1 minute more.
6. Serve over rice or noodles.