1 1/2 lbs boneless skinless chicken breast’s cut into pieces
1/2 teaspoon salt
1/2 teaspoons pepper
3 tablespoons flour
2 tablespoons toasted sesame oil
4 tablespoon olive oil
2 garlic cloves, minced
3 tablespoon low-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon white vinegar
1/2 cup low-sodium chicken stock
2-3 tablespoons toasted sesame seeds
green beans
Preheat oven to 400 degrees F.
In a bowl, whisk together chicken stock, brown sugar, 1 tablespoon sesame oil, garlic cloves, soy sauce and vinegar. Set aside.
Heat a large oven-proof skillet over medium-high heat. Add olive oil and 1 tbs sesame oil.
Toss cut chicken with salt, pepper and flour.
Add chicken in a single layer. Cook until seared and golden on one side, then flip and cook until golden again, about 2-3 minutes.
Pour chicken stock mixture over top and toss to coat, then turn off heat. alAdd vegetable of choice and make sure coated in the skillet.
Place skillet in oven and bake for 20-25 minutes.
Remove and cover with sesame seeds.
Serve over brown rice.
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