1lbs boneless skinless chicken breasts cut into 1-inch pieces
.25ccup soy sauce
2tbsptablespoons grated fresh ginger
2 garlic clovesminced
2tbsphoisin sauceor barbecue sauce
1tbsp soy sauce
1tbsp light brown sugar
1tbsp toasted sesame oil
1tsp vegetable oil
2tsp2 teaspoons sesame seeds
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