• Cut chicken in large chunks, 2 inches. Season with salt and pepper. Then dust cornstarch over the chicken, stir them to coat in cornstarch.
  3 large (1 lb | 453 g) chicken breasts, ¼ teaspoon sea salt, 3 tablespoons cornstarch, ¼ teaspoon black pepper
  
• Heat a nonstick skillet on medium high heat with oil and sear chicken for 4-5 minutes. Remove and set aside.
  1 and ½ tablespoons vegetable oil
  
• Turn heat to medium. In the same skillet with the grease from the chicken, sauté carrot and onion for 2 minutes then add green onion and ginger. Cook for another minute.
  1 and ½ cups 6.77 oz | 192 g carrots, 1 medium white onion or shallot, ½ cup green onions, 2 inches fresh ginger
  
• Bring the chicken back and cook for 1 minute.
  

Caramelized Sauce:

• In a bowl, stir brown sugar and water until well dissolved. Add fish sauce and stir again. Make sure sugar is dissolved.
  ¼ cup brown sugar, ½ cup warm water, 2 tablespoons fish sauce
  
• Pour on the chicken. Stir until the sauce caramelizes. Remove from the stove.
  
• Serve as is or with rice or noodles.
• Enjoy!