Easy Cooking, Great Results
INGREDIENTS
- 1 Cup Della Basmati Rice
- 1/4 cup cornstarch
- 2 tbsp extra light olive oil
- 2 tbsp minced ginger
- 2-3 cloves garlic
- 1/4 tsp red pepper flakes, or added to taste
- 1/2 tsp sesame seeds, optional for garnish
- 1/2 cup cold water
- 2-3 tbsp low sodium soy sauce
- 2-3 tbsp rice vinegar, or more to taste
- 1 tbsp hoisin sauce
- 2 tbsp granulated sugar
- 1 tbsp cornstarchc
Step 1
Prepare Della Jasmine Rice according to the package instructions. Lightly coat the chicken pieces in cornstarch, shaking off any excess, and set them aside on a platter. In a separate bowl, whisk together all the sauce ingredients until smooth and set aside.
Step 2
Heat oil in a non-stick skillet over medium heat. Cook the chicken in batches, sautéing until golden and fully cooked on both sides. Transfer the cooked chicken to a bowl and repeat with the remaining chicken, adding oil as needed. Keep about 1 tablespoon of oil in the skillet.
Step 3
Add minced garlic, grated ginger, and red pepper flakes to the pan, cooking for about 30 seconds until fragrant. Pour in the prepared sauce, stirring as it simmers for about a minute to mellow the vinegar. Adjust the flavor by adding more soy sauce or rice vinegar if needed. Return the chicken to the skillet and toss to evenly coat with the sauce.
Step 4
Serve over warm Della Jasmine Rice, garnished with sesame seeds if you like. Enjoy!