Protein

• 2 pieces Chicken Breasts or Thighs (Slice thin for quick cooking; thighs provide extra juiciness.)
• 0.5 cup Cornstarch (Substitute with gluten-free flour for a gluten-free option.)
• 1 large Egg White (A flax egg makes a great vegan alternative.)
• to taste Salt
• to taste Pepper
• 0.5 cup Vegetable Oil (Can replace with canola or peanut oil for flavor.)
• 1 tablespoon Sesame Oil (Use toasted sesame oil for even richer flavor.)
• 3 cloves Garlic (Freshly minced for aromatic flavor depth.)
• 1 inch Ginger (Freshly minced, contributing warmth and zest.)
• 2 pieces Dried Red Chilies or Chili Flakes (Adjust according to your spice preference.)
• 0.25 cup Tomato Ketchup (Opt for low-sugar varieties if desired.)
• 2 tablespoons Soy Sauce (Low-sodium soy sauce is a great option.)
• 1 tablespoon Chili Garlic Sauce (Sriracha works well for milder heat.)
• 1 tablespoon Vinegar (Rice vinegar offers a gentler flavor.)
• 1 tablespoon Sugar or Honey (Substitute with maple syrup or coconut sugar if preferred.)
• 0.25 cup Water (Adjusts sauce consistency as needed.)
• 2 tablespoons Sliced Green Onions (Adds a fresh pop of color and flavor.)
• 1 tablespoon Toasted Sesame Seeds (Provides a lovely crunch.)
• 0.5 cup Fried Onion or Bell Pepper Strips (Great for extra texture and flavor.)