Serves 4
Directions
- 1In a jug, add soy sauce, water, brown stevia, sesame oil, and cornstarch.
- 2Mix well and set aside.
- 3Dice up your chicken thighs.
- 4Add shaoxing wine, cornstarch, and mix well till fully coated.
- 5Cook the chicken on high heat with some cooking spray till golden brown and crispy.
- 6Set aside.
- 7Add sliced ginger, red chilies and cook till soft.
- 8Add diced garlic and stir till fragrant.
- 9Add your sauce from earlier.
- 10Stir to thicken.
- 11Toss in your chicken.
- 12Mix to coat in the sauce and top it off with some green onions.
- 13Box everything up into four equal servings with your cooked rice.
- 14Store in the fridge for meal prep.
Ingredients
- 60 ml reduced salt soy sauce
- 80 ml water
- 40 g brown stevia
- 2 tsp sesame oil
- 1 tbsp cornstarch
- 10 g sliced ginger
- 4 cloves minced garlic
- 1 red chilli
- 800 g diced boneless skinless chicken thighs (excess fat trimmed)
- 60 g cornstarch
- 2 tsp shaoxing wine
- Cooking spray
- 200 g uncooked rice
- Mixed sesame seeds
- green onions
Equipment
jugmicrowave safe bowl
Tips
- To reheat, add to a microwave safe bowl, cover with a damp paper towel and microwave for 3-4 minutes, once heated through mix well and enjoy!
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