INGREDIENTS:
- 1 1/2 - 1 3/4 pounds boneless skinless chicken thighs (about 6 thighs) cut into bite size pieces
- 2 tablespoons soy sauce
- 2 tablespoons black vinegar
- 1 tablespoon sesame seeds
- 1 teaspoon fish sauce
- 1 tablespoon avocado (or canola) oil
- 2 tablespoons cornstarch
- 1/4 - 1/2 cup chicken broth
- 2 cloves minced garlic
- 3 cups chopped Nira Chives
INSTRUCTIONS:
- Combine chicken, soy sauce, black vinegar, sesame seeds and fish sauce together in a bowl. Mix well. Let set for 20 minutes.
- Heat avocado oil in a large skillet or walk over medium high heat.
- Once hot add in chicken and marinade. Cook until chicken is browned and cooked through 5 - 7 minutes. Sprinkle corn starch over the top. Cook until it starts to thicken. Add in chicken broth and mix well. Sauce will start to thicken.
- Add in nira chives and cook until they wilt, 2 - 3 minutes. Serve over rice or quinoa.
- Enjoy!
Source: Life's Ambrosia
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