1) 2 T soy sauce
2) 2 T mirin
3) 1 t cornstarch
4) 1 t roasted sesame oil
5) 1 1/2 lb boneless, skinless breast or thigh meat, bite-sized pieces
6) 2 T veg oil
7) 1 c chicken broth
8) 4 T sugar
9) 5 T soy sauce
10) 4 T mirin
11) 2 1/2 t cornstarch
12) 2 t roasted sesame oil
13) 4 T minced green onions
14) 1 t ginger, ground
15) 3 T minced garlic
16) 2 t chili paste with garlic
17) rice or rice noodles or egg noodles
Mix 1) to 4)
Pour into baggie, add 5) and squish bag to mix.
Chill 20 min or overnight.
Heat 1 T 6) in wok or large skillet med-high.
Add chicken, cook 4 min or till done. Set aside.
Whisk 7) to 12)
Heat 1 T 6) and stir fry 13) to 16)
Add sauce mix cook till thick, stir constantly.
Add chicken, cook to heat.
Serve over 17)
