Asian Chicken

Recipe

1 TBL Canola Oil

2 boneless skinless chicken breasts

1 tsp minced garlic

1 C. Yoshida's Original Gourmet Sweet & Savory sauce

1 C. chicken broth (low sodium)

1 C. brown sugar (packed)

1 tsp Sriracha Chili Sauce

1/4 C. chopped cilantro

1/2 C. chopped green onion

3 TBL cold water

3 TBL cornstarch

*Cut the chicken into large chunks.  Heat the oil in a large skillet and brown the chicken (don't cook it all the way thru).  Add the garlic and saute another 30 seconds.  Add Yoshida's Gourmet sauce, chicken broth, brown sugar and Sriracha and mix well.  Bring it to a boil, reduce heat and let it simmer five minutes.  In a small bowl, mix water and cornstarch together.  Turn up the heat until the sauce comes to a rolling boil and whisk in the cornstarch mixture, stirring constantly.  Simmer 2-3 minutes, until thickened.  Remove the pan from the stovetop and mix in the cilantro and green onion.  Let the sauce cool for 3-5minutes (it should thicken a little more).  Serve over steamed rice.  (Add more chili sauce if you like things hot!  If you want it slightly thicker, add one more TBL cornstarch mixture)