Ingredients for 4 servings
¼ cup low sodium chicken broth (or veggie broth)
¼ cup low sodium soy sauce
1 lb boneless skinless chicken breast, cut into 1″ chunks
1 tbsp dried thai chilies (optional)
1 tbsp hoisin sauce
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp rice wine vinegar
1 tsp chili oil (or sesame oil)
1 tsp honey
2 tbsp tomato paste
2 tbsp white sesame seeds
2 tbsp + 1 tsp cornstarch, divided
Preheat oven to 375.
Toss chunks of chicken with 2 tbsp corn starch.
On a cookie sheet, spread chicken chunks into a single layer.
Bake chicken for 12-15 minutes, until cooked through.
In a medium saucepan, combine garlic, ginger and chili oil, saute for 2 minutes.
Add soy sauce, broth, vinegar, honey, tomato paste and hoisin sauce.
Simmer mixture on medium heat for 4-5 minutes.
Dissolve 1 tsp of cornstarch in ¼ cup of cold water.
Add cornstarch to sauce mixture, stirring.
Continue to simmer sauce for another 3-4 minutes, until it begins to thicken 11. Toss cooked chicken with sauce, coating thoroughly.
Serve chicken with 1 tbsp sesame seeds and scallions.