1 cup finely crushed garlic and onion flavored croutons
1/4 cup cornstarch
2 Tbsp. light soy sauce
2 lbs. boneless skinless chicken thighs or breasts, cut into 1 inch pieces
1/4 cup canola oil
In a large bowl, whisk crouton crumbs and cornstarch. Stir in the soy sauce. Add chicken and toss until completely coated. Cover; refrigerate for at least 30 minutes.
Heat the oil in a large nonstick skillet over medium heat. Add chicken and cook, covered for 20 to 25 minutes until nice and crispy and cooked through. Turn about 4 or 5 times during cooking to avoid burning. Drain on paper towels.
Serve immediately with additional soy sauce, chopped scallions, cooked rice and steamed sugar snap peas, if desired.
1/4 cup cornstarch
2 Tbsp. light soy sauce
2 lbs. boneless skinless chicken thighs or breasts, cut into 1 inch pieces
1/4 cup canola oil
In a large bowl, whisk crouton crumbs and cornstarch. Stir in the soy sauce. Add chicken and toss until completely coated. Cover; refrigerate for at least 30 minutes.
Heat the oil in a large nonstick skillet over medium heat. Add chicken and cook, covered for 20 to 25 minutes until nice and crispy and cooked through. Turn about 4 or 5 times during cooking to avoid burning. Drain on paper towels.
Serve immediately with additional soy sauce, chopped scallions, cooked rice and steamed sugar snap peas, if desired.
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