When marinated in low-sodium soy sauce, rice wine, and fresh ginger, these chicken pieces take on a deliciously subtle flavor. Cornstarch breading coats the meat with a crisp exterior, but it can easily burn, so keep a close watch as it cooks. Serve these chicken pieces with plain white rice and steamed broccoli for a simple, pleasing meal.
12 ounces boneless, skinless chicken thighs, fat removed, cut into 2 or 3 pieces each
1 teaspoon low-sodium soy sauce
1 teaspoon dry rice wine
1-inch piece ginger, minced
½ cup cornstarch
3 teaspoons canola oil, divided
1 lemon, cut into wedges
1 In a medium bowl, combine the chicken, soy sauce, rice wine, and ginger. Toss and let sit for 15 minutes.
2 Toss the chicken again, and drain the liquid from the bowl. One at a time, dip the chicken pieces in the cornstarch to coat.
3 In a medium skillet over medium-high heat, heat 1½ teaspoons of oil. Add half of the chicken to the pan, and cook until golden brown on one side, about 3 to 5 minutes. Flip, and continue to cook on the opposite side, until the chicken is cooked through and is golden brown. Transfer the chicken to a plate lined with paper towels to cool. Add the remaining 1½ teaspoons of oil, and repeat the cooking process with the remaining chicken thighs.
4 Serve garnished with lemon wedges.
Substitution tip: If you don’t have cornstarch, use all-purpose flour in its place. However, you may need to cook the chicken a minute or two longer to create that nice browned and crisp coating.
Per Serving Calories: 198; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 71mg; Carbohydrates: 16g; Fiber: 0g; Protein: 17g; Phosphorus: 148mg; Potassium: 218mg; Sodium: 119mg