1. Heat canola oil in a large nonstick skillet over medium heat. Add sugar to pan; cook 1 minute or until sugar dissolves and is lightly browned. Combine soy sauce, chile paste, and ginger in a small bowl; add to pan. Add chicken broth, sesame oil, and chicken to pan; cook 5 minutes or until chicken is done, stirring occasionally. Remove chicken from pan with a slotted spoon. Simmer sauce 10 minutes or until slightly thickened. Return chicken to pan; toss to coat. Sprinkle evenly with pepper and salt.