This is my healthier version of the traditional fried Chinese food favorite. The sauce is thick and sweet with a touch of spice. I omitted the frying to save calories. I like to serve this over rice, or cauliflower rice, with a side of steamed broccoli.
To make this #dinnerdoneby9am I fully prepare it in the morning, refrigerate all day, then reheat just prior to serving.
Meat
-1 lb chicken breast, cut into bite size chunks
-2 Tbsp soy sauce
-1 Tbsp sesame oil
-1 Tbsp canola oil
Sauce
-1 cup chicken broth
-4 Tbsp soy sauce
-2 Tbsp sesame oil
-1 clove garlic, minced
-1/2 cup sugar or honey
-1 Tbsp chili garlic sauce
-2 Tbsp cornstarch mixed with 3 Tbsp water
In a medium bowl, whisk together the 2 Tbsp soy sauce and 1 Tbsp sesame oil for the meat. Stir in the chicken. Set the chicken in the fridge and allow to marinate for at least 30 minutes, or up to 4 hours.
Heat canola oil in a stir-fry pan over medium heat. Cook chicken over medium high heat until cooked through. Whisk together sauce ingredients and pour into pot with cooked chicken. Reduce heat and simmer until sauce thickens. Garnish with sesame seeds or green onions if desired and serve over your favorite rice.
