Ingredients
- Chicken breast, boneless and skinless: 1 pound, cut into 1-inch cubes
- Soy sauce: 2 tablespoons
- Cornstarch: 1 tablespoon
- Cooking oil (vegetable or canola): 2 tablespoons
- Garlic: 2 cloves, minced
- Ginger: 1 teaspoon, minced
- Brown sugar: 1 tablespoon
- Chicken broth: 1/4 cup
Instructions
- Step 1: In a bowl, combine the chicken cubes, soy sauce, and cornstarch. Mix well to coat the chicken evenly and let it marinate for at least 15 minutes.
- Step 2: Heat the cooking oil in a large skillet or wok over medium-high heat.
- Step 3: Add the marinated chicken to the skillet and cook until browned and cooked through, about 5-7 minutes, stirring occasionally.
- Step 4: Add the minced garlic and ginger to the skillet and cook for another minute until fragrant.
- Step 5: Pour in the chicken broth and brown sugar, stirring to combine. Bring to a simmer and cook for another 2-3 minutes, or until the sauce has thickened slightly.
Notes
- For the best flavor, marinate the chicken longer than 15 minutes – even an hour in the fridge makes a big difference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover chicken in a skillet over medium heat with a splash of chicken broth to keep it moist.
- Serve this easy chicken over steamed rice or noodles, and garnish with chopped green onions for a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American