🧂 Ingredients
- 1.5 lbs Chicken Thighs(boneless, skinless, cut into 1.5-inch pieces)
- 2 cups Guava Nectar
- 0.25 cup Soy Sauce
- 2 tbsp Brown Sugar
- 1 tbsp Fresh Ginger(grated)
- 3 cloves Garlic(minced)
- 1 tbsp Cornstarch
- 2 tbsp Water
- 1 tbsp Vegetable Oil
- 1 tsp Sesame Seeds(toasted, for garnish)
- 2 stalks Green Onions(thinly sliced, for garnish)
👨🍳 Instructions
- 1
In a bowl, whisk together guava nectar, soy sauce, brown sugar, grated ginger, and minced garlic.
- 2
Add the chicken pieces to the marinade and toss to coat. Let it marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
- 3
In a small bowl, whisk together cornstarch and water to create a slurry. Set aside.
- 4
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
- 5
Remove chicken from marinade (reserve the marinade) and sear the chicken pieces in batches until browned on all sides. Do not overcrowd the pan.
- 6
Return all chicken to the skillet. Pour the reserved marinade over the chicken.
- 7
Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until chicken is cooked through and tender.
- 8
Stir the cornstarch slurry and slowly pour it into the simmering sauce, stirring constantly until the sauce thickens. Cook for another 1-2 minutes.
- 9
Serve the guava chicken hot, garnished with toasted sesame seeds and sliced green onions. It pairs well with steamed rice.
💡 Pro Tips
- ✓For a deeper flavor, marinate the chicken overnight.
- ✓If you prefer a spicier kick, add a pinch of red pepper flakes to the marinade.
- ✓Ensure the sauce is simmering gently when you add the cornstarch slurry to prevent lumps.
🔄 Variations
- Use chicken breast instead of thighs, but reduce cooking time to avoid drying out.
- Add chunks of pineapple to the sauce during the last 10 minutes of cooking for a more tropical fruit medley.
- For a richer sauce, stir in a tablespoon of butter at the end.