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Heat the sesame oil over medium heat in a small saucepan. Add the fresh minced garlic and ginger to the saucepan and sauté for 1 minute.
Slowly whisk in ¼ cup plus 2 Tablespoons of the broth, the honey, soy sauce, and rice vinegar. Bring the mixture to a soft rolling boil.
In a small bowl, whisk together 2 Tablespoons of broth and 1 Tablespoon cornstarch until well combined.
Pour the cornstarch mixture into the sauce and allow to boil for 1 minute, ensure that you stir constantly. Remove the saucepan from the heat and set aside.
While the sauce is cooling, grab a cutting board and chop the meat in to 1-inch cubes. Place them on a plate.
In a separate mixing bowl, whisk together cornstarch, egg whites, salt, and pepper until well blended. Add the cubed pieces of meat into the mixing bowl and toss until well coated.
Heat 2 Tablespoons of extra-virgin olive oil in a skillet over medium-high heat. When heated, add half of the meat to the oil and cook until each piece is no longer pink in the middle. This took me about 12 minutes.
Once the meat is done, set aside in bowl. Add an additional Tablespoon of oil to the skillet and repeat the same steps with the rest of the chicken, cooking for about 12 minutes or until done. Remove the skillet from the heat.
Using tongs, add all of the cooked pieces to a large bowl. Slowly pour on the sauce. Mix to combine, ensuring the sauce evenly coats each piece of chicken.
Sprinkle on sesame seeds and sliced green onions and serve over a bed of Basmati rice.