- 3 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 egg
- 1 lb chicken breast diced
- 2 teaspoons vegetable oil
- 1 clove garlic minced
- 1 teaspoon ginger minced
- 1/4 cup brown sugar
- 3 tablespoons soy sauce
- 3/4 cup chicken broth
- 2 teaspoons toasted sesame oil
- 2 tablespoons cornstarch
- 2 tablespoons sesame seeds toasted
Toss chicken with egg, cornstarch and soy sauce. Refrigerate 15 minutes.
Combine sauce ingredients in a small bowl.
Heat vegetable oil over medium-high heat. Add chicken in batches and stir-fry until browned and cooked through, about 5 minutes.
Add sauce and simmer until thickened, about 3-4 minutes.
Garnish with sesame seeds and green onions.
Saturated Fat: 3g
Vitamin A: 93%
Vitamin C: 5%