Ingredients
Sauce Ingredients:
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
Main Ingredients:
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
Instructions
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.
Notes
Don’t wait until the end to cook your rice, unless you’re using minute rice or rice packets for the microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes