Cooking Instructions
- 1
Cut chicken breasts into 1/4"-thick slivers.
- 2
Dice green onions and separate white ends from green ends.
- 3
Add hoisin, red pepper sauce, fish sauce, allspice, diced white ends of green onions, rice wine vinegar, and sesame oil to chicken. Mix until chicken is coated thoroughly.
- 4
Let marinate in refrigerator for at least 2 hours.
- 5
Cook in 3 batches (so pan isn't crowded) in skillet on HIGH heat. Cover immediately so marinade doesn't burn.
Stir one or two times during cooking.
Chicken should be done when residual marinade is almost completely evaporated. Remove when pieces are cooked through.
- 6
After all batches are cooked and plated, add diced green ends of green onions and sesame seeds to garnish.
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