This recipe from Helene An uses simple ingredients with Asian flair. Serve over rice with steamed bok choy.
1 tablespoon canola oil
2 tablespoons sugar
1 1/2 tablespoons low-sodium soy sauce
1 teaspoon chile paste with garlic (such as sambal oelek)
1 teaspoon grated fresh ginger
3/4 cup fat-free, less-sodium chicken broth
1 teaspoon sesame oil
4 (6-ounce) skinless, boneless chicken breast halves, thinly sliced
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
How to Make It
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.
Not sure what the buzz about this dish is -- it's a pretty standard sweet soy sauce chicken. OK, but not more than that. Doubled the sauce based on comments and it seemed WAY too much. Served with rice and steamed green beans.
My husband an I made this recipe together. The ingredients sounded like a caramel chicken dish we have at a vietnamese restaurant. We made it, and it's nothing like it...it's so much better! We served it with vegetables and fried noodles...so good!