Easy Teriyaki Chicken Stir Fry

Stir the cornstarch and 2 tablespoons of water into a smooth slurry and add it to a small bowl. Whisk in the soy sauce, dry sherry, rice vinegar and 4 tablespoons of water. Set the sauce aside.
1 tablespoon cornstarch
60 ml soy sauce
2 tablespoons dry sherry
1 tablespoon rice vinegar
4 tablespoons water
Heat the oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and fry for 6 to 8 minutes, stirring occasionally, until cooked through.
1 tablespoon neutral oil
1 lb boneless chicken thigh
Add the garlic, ginger and red chili flakes and cook for another 2 to 3 minutes, stirring, until fragrant.
2 large garlic cloves
1 tablespoon fresh ginger
½ teaspoon red chili flakes
Give the sauce a quick whisk, then pour it into the pan together with the brown sugar. Stir well and simmer for 2 to 3 minutes until the sauce thickens into a glossy, sticky glaze that coats the chicken.
1 tablespoon brown sugar
Adjust the seasoning to taste, adding more soy sauce if you like, and serve immediately over your favorite rice or noodles.
Salt and freshly ground black pepper to taste