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Ingredients
- 2 lbs boneless chicken thighs
- 1 lb chicken breast, all cut into bite-size pieces
- 4 tablespoons olive oil
- 3 garlic cloves, crushed
- 1 teaspoon ginger
Method
- Heat a deep skillet, flour chicken pieces and pan fry,
- add all other Ingredients one at a time.
- Heat to slight boil, simmer for about 10 minutes.
- Add 2 tablespoon of corn starch to 2 tablespoon of water in a cup, mix well --
- add to chicken and sauce, bring back up to a slight simmer until sauce thickens.
- Serve over rice.
