Chili Garlic Chicken

Chicken

• 1.1 pounds/500 g chicken breast fillets
• ¼ cup cornstarch
• 1 tbsp low sodium soy sauce
• 1 tbsp mirin
• 3 tbsp vegetable oil
• 1 tsp grated ginger
• 6 garlic cloves, grated
• 2 mild chili peppers, chopped, more or less to taste
• 4 scallions

noodles or rice, for serving

Sauce

• ½ cup/120 ml low sodium soy sauce
• ½ cup/120 ml sweet chili sauce
• 2 tbsp toasted sesame oil
• 2 tbsp mirin
• ⅓ cup/150 ml water
• 1 tsp black pepper

1. Get all your prep done before you start cooking. Cut the chicken fillets into thin slices. In a bowl, combine chicken with cornstarch, soy sauce and mirin. Set aside.
2. Chop the chili peppers, remove the seeds if needed. Thinly chop the white parts of the scallions, and slice the dark parts into larger pieces. Grate the ginger and garlic cloves.
3. Prepare the sauce by combining the ingredients in a jar or a bowl.
4. Cook noodles or rice according package directions.
5. In a wok or skillet, heat oil over high. Place chicken in a single layer and sear, undisturbed for 1 minute. Then start stirring and fry the chicken for 2 minutes until nearly cooked.
6. Add garlic, ginger and chili peppers. Cook for 30 seconds, stirring constantly. Add scallions, stir to combine.
7. Pour in the prepared sauce and cook for 1 minute or until the sauce starts to thicken. Serve with noodles or rice. Enjoy!