Ingredients
600 g boneless chicken breast, thin sliced
½ tsp SIDS CRAZY SALT
⅓ cup water
½ cup dark brown sugar
½ cup spring onions cut in 2 cm pieces
SIDS SALT & PEPPER to taste
1½ tsp minced garlic
1 tsp minced ginger
¼ cup + 2 tsp cornflour, divided
3 tbsp rice bran oil
½ cup soy sauce
1 tsp toasted sesame oil
Directions
Place the chicken, SIDS CRAZY SALT and ¼ cup cornflour in a resealable plastic bag, shake to coat evenly.
Heat the oil in a large pan over high heat. Add the chicken to the pan in a single layer and season to taste with SIDS SALT & PEPPER (keeping in mind the sauce has plenty of salt in it).
Cook for 3-4 minutes per side until browned. Cook in multiple batches if needed.
Remove the chicken from the pan and place on a plate lined with paper towels.
Add the garlic and ginger to the pan and cook for 30 seconds. Add the soy sauce, sesame oil, water and brown sugar to the pan and bring to a simmer.
Mix the 2 tsp of cornflour with 1 tbsp of cold water. Add the cornflour to the sauce and bring to a boil for 30-60 seconds until just thickened.
Add the chicken and spring onions to the pan and toss to coat with the sauce. Serve over rice if desired.
