1kg (2lbs) boneless, skinless chicken thighssliced into bite-sized chunks
2tspsesame oil(alternatively use canola or vegetable oil)
3tspgrated ginger
3-4garlic clovescrushed
Instructions
Combine all the sauce ingredients in a bowl or measuring jug and set aside.
Heat a large pan or skillet over high heat. Add 1 tablespoon vegetable oil.
Season the chicken with salt then brown in the pan until golden brown on all sides. If your pan isn't big enough, cook the chicken in batches to avoid overcrowding the pan.
Remove the chicken from the pan and set aside.
Add the sesame oil to the pan then add the ginger and garlic. Cook for 30 seconds until fragrant then pour in the sauce.
Allow to come up to a boil then add the chicken back into the sauce.
Allow to simmer, stirring regularly, until the sauce has reduced and the chicken is cooked through and sticky.