Photo: Randy Mayor; Styling: Lindsey Lower
Serves 4 (serving size: 1 cup chicken mixture)

Serve with steamed, quartered baby bok choy and precooked jasmine rice.

How to Make It

Step 1

Heat a large nonstick skillet over medium-high heat. Add canola oil; swirl to coat. Add chicken; cook 2 minutes. Turn chicken; add ginger, garlic, and shallot. Cook 1 minute, stirring frequently.

Step 2

Combine 1/4 cup stock, sugar, and next 5 ingredients (through red pepper) in a bowl. Add to pan; cook 1 minute. Reduce heat to medium-low; simmer 7 minutes or until sauce has thickened and chicken is done. Stir in green onions.

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Ratings & Reviews

andinaude's Review

October 11, 2014
I've made this twice now and both times it has turned out really well! The second time was much better, however, as I added a little bit of cornstarch to thicken the sauce. So good!

Love this recipe!

October 14, 2016
This recipe came up as a dinner on the Cooking Light Diet.  I don't care for thighs so I used chicken breasts instead.  Absolutely delicious! Everyone in the family, including kids, loved it.


February 18, 2016
one of the worst things I've ever made. the sauce took forever to thicken up so I had to cook way longer than the time said. overall visually unappealing.


November 12, 2015
We typically like a bit more veggie in our stir-fry dishes so I probably won't make this particular one again, but the flavors were good.  Maybe a tad too much fish sauce taste for us.  I added 3/4 tablespoon of cornstarch to the 1/4 cup of stock and the sauce thickened up nicely.

Loved it

August 23, 2015
i made the recipe exactly as written except I used the 1/2 c of stock and then thickened the sauce with cornstarch. Also soak the chicken thighs in 1 c water with a small amount of baking soda for 15 minutes then rinse well. Makes the thighs very moist

WashCoSandy's Review

October 08, 2014
Everyone in my family liked this recipe. Would make again. Very easy for a weeknight dinner.

randomgibberish's Review

October 01, 2014
I thought it was very tasty. Sweeter than most of the recipes I make, but a nice change of pace. Luckily I read the other reviews and got good advice on what to do with the missing 1/4 of chicken stock (I used broth because I always have some on hand). The sauce thickened right up and made for a nice sauce for the rice.

detailaddict's Review

September 19, 2014
I didn't have enough chicken thighs on-hand so I supplemented with 8 oz. sliced mushrooms, and it was still very good. I also wondered about that extra 1/4 cup of broth but will thicken up the leftovers next time with cornstarch as HoneyB suggests. I served it with jasmine rice but I don't care for bok choy so I sauteed some Swiss chard stems with garlic. We don't eat a lot of chicken thigh recipes but this would be worth making again.

momoem's Review

September 12, 2014
just okay

meggins's Review

September 07, 2014
This recipe is definitely in my rotation. My two children (ages 5 & 3) even liked it, which is a big thing for me. My only change to this recipe in the future is doubling/tripling it, so we can have leftovers later in the week.