What you need:
2 boneless skinless chicken breasts
1.5 tablespoons of Soy sauce
1.5 tablespoons of Mirin
1.5 tablespoons of Oyster Sauce
1/4 Cup of Corn Starch
Peanut or vegetable oil
Red pepper flakes (optional)
Wok (or large fry pan)
To prepare the sauce, mix: mirin, soy sauce, and oyster sauce together in a bowl. If desired add red pepper flakes to give your meal some spice. A teaspoon should add a nice kick to it.
Cut the chicken breasts into bite sized cubes. On a plate, spread out the corn starch. Toss the chicken cubes in the corns starch until coated evenly.
Heat the wok with 2 tablespoons of oil over medium-high heat. Once hot, add in the half of the chicken pieces. Sprinkle chicken in wok with salt and pepper. Cook chicken for about 5 minutes until golden brown and cooked through, stirring the chicken so all sides cook evenly. Remove cooked chicken from wok and place onto a clean plate. If needed add more oil to the wok. Cook the other half of the chicken pieces the same way.
Once the second batch of chicken pieces are cooked through, remove chicken from wok and dump any extra oil. Reduce heat to medium, and add all cooked chicken to the wok. Pour the sauce mixture in wok and give chicken a quick stir. Cook for 30 seconds and then remove from heat. Immediately sprinkle with sesame seeds.
Serve and enjoy. This dish is great served over some rice or noodles.
Don’t call mom, read below for helpful tips you may need:
-Mirin and Oyster sauce can be found in nearly any supermarket. Look in the Asian food section.
-If you don’t have a wok, use a large frying pan instead.