- 4 chicken breasts, cubed
- 1/2 cup brown sugar
- 3 tablespoons hoisin sauce
- 3 tablespoons rice wine vinegar
- 3 tablespoons ketchup
- 2 tablespoons soy sauce
- 1/2 cup water
- 3-4 tablespoons cornstarch
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoons olive oil
- 1 tablespoon sesame oil
- 6-8 spring green onions, chopped
- 3 tablespoons fresh ginger, finely chopped or grated (optional)
- hot pepper flakes (optional)
Mix together the brown sugar, hoisin, rice wine vinegar, ketchup, soy sauce, and water and set aside. This is the sauce.
Dredge the chicken cubes in the cornstarch, shaking off any excess. In a large skillet, heat the olive oil and saute the chicken until browned. Remove the chicken to a plate and tent with foil to keep warm.
Wipe pan clean with paper towel and add sesame oil with onions and chopped ginger. Fry about 1 minute, until fragrant. Add sauce mixture. Bring to a boil and simmer about 2 minutes, until the sauce thickens a bit. Add the chicken back to the skillet, toss to coat with sauce and continue cooking until the chicken is cooked through. Serve garnished with green onion tops and red pepper flakes, if desired.