Quick, easy and delicious, enjoy this spicy chicken on it's own, with rice or in a rice or grain bowl, in lettuce wraps or tacos etc.
6chicken thighsboneless and skinless or see Notes*
Salt and freshly ground pepper
5Tbsprice vinegarunseasoned recommended
1TbspSambal Oelekor less or more, to taste or **See Notes
Diced green onion
Heat a skillet on the stovetop over medium high heat.
Cut chicken into quite small, bite-sized pieces and place into a large bowl (cutting the pieces small ensure that they cook through quickly). Season with a bit of salt and freshly ground pepper. Sprinkle with cornstarch and toss well to evenly coat all the chicken.
Add the oil to the hot pan and allow to heat briefly, then add all the chicken to the pan and distribute evenly. Allow to sit undisturbed for about a minute, then toss and allow to sit undisturbed for another minute. Continue cooking, tossing regularly, until chicken is cooked through and evenly golden.
Meanwhile, combine all the sauce ingredients in a small bowl and set aside.
Pour sauce into skillet and stir to combine. Allow to simmer, tossing occasionally, until sauce thickens and coats the chicken.
*You can use any boneless chicken here, such as boneless chicken breasts. You will only need 1 lb. or about 2 medium sized breasts. Be sure to cut into small pieces for quick cooking.**Alternately, Asian Chili Garlic sauce is a good substitute. You will need to use a touch more than specified for the same heat levels. Be sure to refer to the Ingredient Notes above the recipe card, for ingredient substitution suggestions.