Ingredients:
Chicken
2 large chicken breasts, cut into 1 inch pieces
1 large egg
2 tbsp cornstarch
2 tbsp vegetable oil
Sauce
2 tbsp soy sauce
2 tsp sesame oil
2 tbsp brown sugar
1 tbsp rice wine vinegar
1 inch fresh ginger, grated
1 clove garlic, minced
1 tbsp Sriracha
1 tbsp cornstarch
2 tbsp sesame seeds
Instructions:
In a large bowl, whisk together egg and 2 tbsp cornstarch, then toss chicken in mixture.
In a separate small bowl, whisk the sauce ingredients until well combined, and set aside.
In a large skillet, heat 2 tbsp oil over medium-high heat. Add chicken and cook until golden and cooked through, about 10 minutes. Turn off heat, but keep the chicken in this pan. Pour sauce over the top and toss the chicken until thoroughly coated. Sauce will thicken almost immediately.
Serve over rice with additional Sriracha, if desired.