I really enjoy asian flavors. Sweet and spicy is one of my favorite combinations. I also value a meal that can be on the table in less than 30 minutes. I love this dish because it is easy to make, it doesn't take long and it is quite delicious. The chicken is so tender. If you don't like spice, consider lowering the amount of spice or omitting it and adding 2 tbsp of lemon juice to make a tangy and sweet sauce.
1 tbsp brown sugar
2 tbsp honey
1/4 cup light soy sauce
1 tbsp rice wine vinegar
2 tsp chopped fresh ginger root
3 minced cloves garlic
2 tbsp asian hot sauce (sambal or sriracha)
4 skinless, boneless chicken reasts- cut into 1/2 inch chunks
1 tbsp wok oil (or vegetable oil if you don't have wok oil)
salt and pepper to taste
2 tbsp corn starch
1/4 cup sliced green onion for garnish
Preheat Wok or large skillet on medium/ high. In a small bowl whisk together brown sugar, honey, soy sauce, vingegar, ginger, garlic and hot sauce. Lightly salt and pepper the chicken breasts and toss in corn starch. Add oil to wok and then add chicken. Brown the chicken on both sides. Roughly one minute per side. Pour sauce over chicken, turn heat to low and simmer for 8-10 minutes. Garnish with green onions
Serve over rice with your favorite veggies. For a lower carb option serve with 2 servings of veggies. I like snowpeas and mushrooms.
Serves 4. Approx 250 calories and 7 grams of fat
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