Written by O Sensei
2 – 3 cloves garlic, pressed
1 Tbs ginger, skinned & finely chopped
1/2 large onion, sliced
1 to 2 lbs chicken (thighs are good)
2 Tbs extra virgin olive oil
1/2 cup Sensei Sauce or to taste
In a large pan heat olive oil over medium high heat.
Quickly brown chicken and remove to a bowl.
In the same pan lightly brown the onions then add ginger.
Add Sensei Sauce and sauté.
Add chicken and reduce to medium heat.
Add garlic, sauté uncovered until the sauce is like light caramel – or cover and steam for 10 minutes over a lower heat.
I love it either way. It’s great on rice, fresh vegetables or as is.