2 cloves garlic, minced
1 teaspoon fresh grated ginger
1/4 cup soy sauce
2 tablespoons hoisin sauce
2 tablespoons honey
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons canola oil
1.5 pounds boneless, skinless chicken breasts, cut into bite sized pieces
1 tablespoon sesame seeds
1 scallion, sliced thin
2 cups cooked brown rice
In a bowl, or glass measuring cup, add the first 9 ingredients for the sauce, garlic through water and stir together – set aside.
In a large skillet over medium high heat, add canola oil and chicken. Cook chicken until cooked all over and just starting to brown, about 5-6 minutes for small bite sized pieces (this will take longer if your chicken pieces are larger)
When the chicken is cooked through (chicken is done at 165°F on a meat thermometer), push the chicken to the outer edges of the skillet, turn the heat to low. Give the sauce a quick stir and add the sauce to the middle of the skillet.
Start stirring the chicken into the sauce and let the sauce come up to a simmer to thicken up, this takes about 2 minutes.
Stir in the sesame seeds.
Serve warm with 1/2 cup brown rice per serving and garnish with sliced scallions.
Don’t wait until the end to cook your rice, unless you’re using minute rice or rice packets for the microwave.