Cut 1 lb of boneless, skinless chicken breast into bite-sized pieces, slicing against the grain to ensure tenderness.
2
In a bowl, combine the chicken with soy sauce, mirin, white pepper, baking soda, oil, and cornstarch. Mix well and massage the marinade into the chicken pieces.
3
Smash and finely chop five garlic cloves.
4
Thinly slice 3–4 green onions, keeping the white and green parts separate for stir-frying and garnishing, respectively.
5
In a small bowl, whisk together soy sauce, oyster sauce, honey, mirin, lemon juice, dark soy sauce (optional), chicken bouillon powder, water, black pepper, and cornstarch to create the sauce.
6
Heat 2 tablespoons of oil in a large wok or pan over high heat. Once hot, add the marinated chicken in a single layer and sear for about 1 minute until the bottom is golden brown.
7
Flip and stir-fry for another 3–4 minutes until the chicken is cooked through, then remove and set aside.
8
In the same wok or pan, add 2 tablespoons of unsalted butter over medium-high heat and let it melt.
9
Add the minced garlic and white parts of the green onions, stirring for 1–2 minutes until fragrant and the garlic turns golden.
10
Pour in the prepared sauce and stir for about 30 seconds until it thickens and becomes glossy.
11
Return the chicken to the wok and toss everything together until well coated with the glossy sauce.
12
Serve over steamed rice with broccoli on the side. Garnish with green onion tops and toasted sesame seeds.
PrimedTableBETA
