Ingredients
Equipment
Method
- Cut chicken into bite-sized pieces.
- In a bowl, combine brown sugar, coconut aminos, sriracha, garlic, ginger, vinegar, sesame oil, and cornstarch. Whisk until blended.
- In a skillet over medium-high heat, add oil and cook chicken until golden and no longer pink.
- Pour sauce over chicken, stir to coat, and simmer until sauce thickens.
- Garnish with green onions and serve hot.
Nutrition
Notes
This dish can be customized by swapping chicken for tofu or shrimp and adding vegetables like bell peppers or pineapple for extra flavor.
