What you need:
- 1/2 cup brown sugar
- 3 tbsp. hoisin sauce
- 3 tbsp. rice wine vinegar
- 3 tbsp. ketchup
- 2 tbsp. soy sauce
- 1/2 cup water
- 3 to 4 tbsp. cornstarch
- 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp. olive oil
- 1 tbsp. sesame oil (I doubled my olive oil because my son is very allergic to sesame)
- 6 to 8 green onions, chopped
- 3 tsp. ginger
- Hot pepper flakes (optional)
Directions:
- Mix together brown sugar through water and set aside.
- Coat chicken in cornstarch.
- Heat 1 tbsp. olive oil in skillet and saute chicken until cooked all the way through.
- Heat sesame oil in same skillet and saute onions and ginger for one minute.
- Add sauce mixture and bring to a boil; simmer for 2 minutes.
- Add chicken again and toss to coat; cook until heated through.
- Serve with more green onions and pepper flakes on top.
Recipe from Tracey's Culinary Adventures