Ingredients:
1 lb boneless skinless chicken breast, cut into bite size piecesSalt and pepper
Rice
Steamed broccoli/veggies
Steamed broccoli/veggies
Crispy wonton strips
For the sauce:
1/4 cup packed light brown sugar
1/4 cup low-sodium soy sauce
2 Tablespoons rice vinegar
1/2 teaspoon ground ginger
2 cloves garlic minced
1 Tablespoon cornstarch (or substitute with 3 tbsp flour)
Season chicken pieces with salt and pepper and place in large non stick skillet. Cook until done, stirring often.
For the sauce:
1/4 cup packed light brown sugar
1/4 cup low-sodium soy sauce
2 Tablespoons rice vinegar
1/2 teaspoon ground ginger
2 cloves garlic minced
1 Tablespoon cornstarch (or substitute with 3 tbsp flour)
Instructions:
Cook rice according to instructions on packaging and steam veggies.Season chicken pieces with salt and pepper and place in large non stick skillet. Cook until done, stirring often.
In a small bowl or a measuring cup, combine brown sugar, soy sauce, ginger, garlic, vinegar and cornstarch. Whisk together until there are no cornstarch (or flour) lumps. Add veggies to chicken. Add sauce to chicken/veggies and cook stirring constantly, until it thickens into shiny glaze.
Remove from heat and serve immediately over rice with crispy wontons and sriracha.
(adapted from crunchycreamysweet.com)
