Sesame Chicken

Ingredients

• 2 pounds boneless, skinless chicken breast, cut into 1 1/2-inch cubes
• 3 tablespoons cornstarch
• 1/4 cup soy sauce
• 2 tablespoons canola oil
• 1 cup low sodium chicken broth
• 2 tablespoons rice vinegar
• 2 tablespoons toasted sesame oil
• 3 tablespoons brown sugar
• 1 tablespoon chili garlic paste
• toasted sesame seeds
• chopped green onion

Steps

1. 1

   In a bowl, combine chicken, 1 tablespoon of the cornstarch, 2 tablespoons of the soy sauce, and 1 tablespoon of the vegetable oil. Massage meat to fully coat and marinate for about 10 to 15 minutes.

2. 2

   In a bowl, combine chicken broth, the remaining 2 tablespoons soy sauce, rice vinegar, sesame oil, brown sugar, chili garlic paste, and the remaining 2 tablespoons cornstarch. Whisk together until blended. Set aside.

3. 3

   In a wok or a wide, thick-bottomed pan over high heat, heat the remaining 2 tablespoons canola oil. Add chicken and cook, turning as needed, until lightly browned. With a slotted spoon, remove chicken from the pan and drain on paper towels. Keep warm.

4. 4

   Add sauce mixture to the pan and bring to a boil, whisking vigorously to prevent lumps. Cook, whisking regularly, until thickened.

5. 5

   Add chicken and continue to cook for about 3 to 5 minutes or until heated through.

6. 6

   Remove from pan and transfer onto a serving platter. Garnish with sesame seeds and green onions, if desired. Serve hot.