Print Options
Ingredients
- 1/2 cup rice vinegar
- 1/4 cup ketchup
- 3 tablespoons brown sugar
- 3 tablespoons honey
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 garlic clove, minced
- 1 pound boneless skinless chicken breasts, cut into 1-in. cubes
- 1 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup canola oil, divided
- 2 teaspoons sesame seeds
- Hot cooked rice
- thinly sliced green onions, optional
Directions
- 1. In a small bowl, combine the first 7 ingredients until blended; set aside.
- 2. Place eggs and cornstarch in separate shallow bowls. Dip chicken, a few pieces at a time in eggs, then in cornstarch. Toss to coat; shake off excess.
- 3. In a wok or large skillet, heat 2 tablespoons canola oil over medium-high heat. Add half of the chicken; stir-fry until no longer pink, 4-5 minutes. Remove from pan. Repeat with remaining 2 tablespoons oil and remaining chicken.
- 4. Stir ketchup mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through. Sprinkle with sesame seeds. Serve with rice and garnish with green onions, if desired.
Nutrition Facts
1 cup: 499 calories, 21g fat (3g saturated fat), 109mg cholesterol, 978mg sodium, 52g carbohydrate (37g sugars, 0 fiber), 25g protein.
© 2024 RDA Enthusiast Brands, LLC
