A lighter version of the Chinese takeout favorite that skips the deep frying!
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
¼ cup soy sauce
2 tablespoons grated fresh ginger
2 garlic cloves, minced
2 tablespoons hoisin sauce (or barbecue sauce)
1 tablespoon soy sauce
1 tablespoon light brown sugar
1 tablespoon toasted sesame oil
1 teaspoon vegetable oil
2 teaspoons sesame seeds
2 scallions, chopped
In a gallon-size plastic bag, combine the chicken, soy sauce, ginger, and garlic. Press the air from the bag, seal it, and toss a few times to coat the chicken. Refrigerate for at least 15 minutes.
In a small bowl, whisk the hoisin sauce, soy sauce, brown sugar, and sesame oil. Set aside.
In a large (12-inch) nonstick skillet, heat the vegetable oil over medium-high heat. Remove the chicken from the marinade, discard the remaining liquid, and add it to the skillet. Cook, turning to brown on all sides, until cooked through, about 6 minutes. Stir in the hoisin mixture and cook until the sauce has thickened, about 2 minutes. Stir in the sesame seeds and scallions. Serve
1 serving: 3 WW Freestyle points
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