General Tsao Chicken

• 1 lb Boneless skinless chicken thighs
• 3 tsp Chopped garlic
• 2 tsp Chopped ginger
• 6 Green onions, chopped into 1 inch lengths
• 3 Red Thai chillies, chopped
• 3 tbsp Dark soy sauce
• 2 tbsp Rice vinegar
• 3 tbsp Chicken stock
• 4 tbsp Sugar
• 1 tbsp Sesame oil
• 1 tbsp Corn starch
• 2 tbsp Vegetable oil
• 1 Black pepper

1. Cut the chicken thighs into 1 to 2 inch pieces.
2. Season with black pepper and marinade in a bowl for 10 minutes with a splash of soy sauce.
3. Cook in a non stick frying pan until browned.
4. Set aside for later.
5. In a large clean frying pan heat the vegetable oil over medium high heat.
6. Add garlic, ginger, chillies and half of the green onions.
7. Cook together until softened, about 2 minutes.
8. Add soy sauce, rice vinegar, chicken stock, sugar and sesame oil.
9. Bring to a boil and then stir in the chicken.
10. Simmer on low heat for 10 minutes.
11. Mix the corn starch with a small amount of water in a cup.
12. Increase the heat on the frying pan to bring to a boil.
13. Slowly stir in the corn starch mixture to thicken the sauce to your liking, its not necessary to add all of the corn starch.
14. Add the remaining green onions and cook for 1 minute.
15. Serve over rice or noodles.

chicken thighs, garlic, ginger, green onions, red, soy sauce, vinegar, chicken, sugar, sesame oil, starch, vegetable oil, black pepper

Taken from cookpad.com/us/recipes/346548-general-tsao-chicken (may not work)