Prep Time: 5 minutes
Cooking Time: 15 minutes
The sauce is YUMMY and slightly healthier than your average store bought version. You can also cut the chicken into strips before cooking for a more kid friendly version. Shown with our Pineapple Cashew Rice.
1/2 cup chicken broth, reduced sodium (or vegetable broth, reduced sodium)
3 tablespoons soy sauce, low sodium
2 tablespoons agave nectar
1 tablespoon vinegar, rice, seasoned
2 teaspoons sesame oil, dark
1/2 teaspoon garlic powder
1/8 teaspoon pepper, black, ground
2 teaspoons sesame seeds, toasted
1 teaspoon cornstarch
1 tablespoon olive oil
2 pounds chicken breast, boneless and skinless
For the sauce: mix soy sauce, agave nectar, vinegar, chicken broth and corn starch. Whisk together and then add sesame oil, whisk and set aside. Flatten the chicken breasts to one quarter inch thickness. Pat chicken with a paper towel to dry. Season with garlic powder and pepper. Heat a large skillet over medium high heat. Add olive oil. Place chicken in skillet and cook for about 3 minutes per side. Pour the sauce into the skillet and stir. Reduce the heat to low and cook for 3 to 4 minutes until the sauce thickens and the chicken is cooked through. Place the chicken on a plate and spoon the sauce on top. Sprinkle with sesame seeds and serve.
Per Serving About: 230 calories, 8 g fat, 1.5 g saturated fat, 31 g protein, 7 g carbohydrates, 0 g dietary fiber, 440 mg sodium; WW Points Plus value 6