How to make it

  • Combine sauce ingredients in a small bowl and set aside.
  • Cut chicken into small serving pieces ( cut legs in half, brests in thrirds, etc)
  • chop onion
  • Heat vegetable oil in wok or large fry pan over high heat.
  • Brown onion for a few seconds.
  • Add chicken pieces and cook and stir for about 2 minutes over low heat
  • Cover pan and cook about 10 minutes
  • Remove cover and cook 5 minutes longer ( The chicken should be tender but not falling apart)
  • If there is more than 1/2 cup of liquid in the pan push chicken to the sides and add 2 tablespoons cornstarch dissolved in 2 tablespoons water to the liquid in the center of pan Stir sauce until slightly thickened and mix well with chicken.
  • Serve with hot , boiled rice

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