Prep the chicken: Cut chicken into bite-sized pieces. Season with garlic powder, salt, and black pepper. Toss in cornstarch and coat every piece evenly.
2 large chicken breasts, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper, ¼ cup cornstarch
Mix the glaze: In a bowl, combine sweet chili sauce, rice vinegar, soy sauce, and vegetarian oyster sauce. Set aside.
½ cup sweet chili sauce, ¼ cup rice vinegar, 3 tablespoons soy sauce, 1 tablespoon vegetarian oyster sauce, 1 tablespoon of sesame oil
Sear the chicken: Heat oil in a large skillet over medium-high heat. Cook chicken in a single layer for 4 to 5 minutes per side until golden brown and crispy. Do not overcrowd the pan. Remove and set aside.
¼ cup avocado oil or neutral oil
Thicken the glaze: In the same pan, pour in the sauce mixture and simmer until slightly thickened, about 2 minutes.
Add the chicken back into the pan and toss until fully coated and glossy. Serve immediately.
Garnish
Garnish with sesame seeds and green onion
