Ingredients :
- 2 tablespoons canola oil
- 1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2 in. pieces
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup packed brown sugar
- 2 garlic cloves, minced
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 1 teaspoon minced fresh gingerroot
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup cold water
- 2 tablespoons cornstarch
- 1/2 cup chopped green onions
- 2 tablespoons sesame seeds
- Hot cooked rice, for serving
Directions :
- Heat oil in a large skillet or wok over medium-high heat. Add chicken breast; cook 2-3 minutes per side or until lightly browned. Transfer to a plate; set aside.
- To the skillet, add soy sauce, brown sugar, garlic, honey, rice vinegar, sesame oil, ginger, salt and black pepper. Whisk together; increase heat to medium-high. Simmer 4-5 minutes, stirring frequently.
- In a small bowl, whisk together water and cornstarch; pour into the sauce. Whisk into the sauce; cook until thickened, 1-2 minutes. Add chicken back to the skillet; cook 4-5 minutes or until chicken is cooked through. Sprinkle green onion and sesame seeds on chicken. Serve over rice, if desired.
