(Serves 4-6)

1 tbs sesame oil
8 chicken breasts, skinned, deboned and cut into 4 long strips
cooking spray
ΒΌ cup low sodium soy sauce
2 tbs molasses
2 tbs orange juice
5 tsp oyster sauce
1 tbs minced fresh ginger
1 tsp minced garlic
1 tbs corn starch
1 tbs cold water
2 tsp toasted sesame seeds
2 tbs sliced green onions
small whole-wheat wraps or basmati rice for serving

Heat the sesame oil in a large non-stick skillet over medium-high heat. Add the chicken, cook on each side until golden. Combine soy sauce, molasses, orange juice, oyster sauce, ginger and garlic and pour over the chicken. Lower the heat and cook until chicken is tender and the sauce is sticky. Be careful and keep an eye, it can burn easily. Transfer chicken to a platter with tongs and keep warm. Raise the heat and bring the reserved cooking liquid to a boil. Combine corn starch and cold water in a small bowl. Add corn starch mixture to sauce, stirring with a whisk until blended. Return to a boil until sauce thickens, stirring constantly. Pour sauce over chicken. Sprinkle with sesame seeds and green onions. Great in wraps or over hot steamed basmati rice.

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