2tbspRice Vinegarif you don't have it, you could use white wine or just omit it
1/4cWater
Garlicminced, to taste - you could also use garlic powder
Gingerminced, to taste - you could also use ground ginger
FOR THE SAUCE:
2/3Marinade from above
1tbspCornstarch
FOR SERVING + GARNISH:
Green Onions/Scallionssliced
Sesame Seedswhite, black or both
White Ricecooked to package instructions
Broccolisteamed
pinchSaltfor finishing the dish
Instructions
Whisk together the marinade ingredients and pour 1/3 of it into a zip top bag or separate bowl.
Trim 3 to 4 boneless, skinless chicken thighs and add to the marinade tossing occasionally to coat. About 10 minutes - or more if you have the time.
Meanwhile, cook your rice and broccoli.
To the remaining 2/3 of the sauce, add the cornstarch and whisk to combine.
Preheat a grill pan and add the chicken. Cook, undisturbed for 5-7 minutes to get that sear. Check occasionally so it doesn't get too dark. A thermometer inserted should read 165 degrees. Remove to cutting board to rest, then cut into strips. NOTE: Discard the marinade that came into contact with the chicken or cook it with the sauce. It must be cooked to be used.
Add the sauce mixture to the same grill pan and using a rubber spatula, stir and scrape those bits off the bottom. Because of the cornstarch, the sauce will thicken quickly. Remove from the heat.
Serve the chicken strips with a scoop of white rice, steamed broccoli and a sprinkling of sesame seeds. Don't forget those sliced green onions. They really add to the dish.