Chicken Saute with Caramelized Ginger Sauce - Cooking LIght May 08

Lately, I noticed that I crave more Asian/Chinese/Thai food more than any other food. With that said, I found an old Cooking Light Magazine (May 2008) and had to make their Chicken Saute with Caramelized Ginger Sauce. It definitely is not as difficult as it sounds.

I searched their website, but to no avail. So here is the recipe from the CLM's May 2008 magazine:

Chicken Saute with Caramelized Ginger Saute

Yields: 4 cups

1 Tablespoon (Tbsp) Canola oil (I tried Grapeseed Oil and it was too hot. Definitely use Canola! :))

2 Tbsp Sugar

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1 1/2 Tbsp low-sodium soy sauce

1 teaspoon (tsp) Chile pate with garlic (such as sambal oelek) (I used a pinch of hot pepper flakes and sprinkled a finger of chopped garlic in it)

1 tsp grated fresh ginger

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3/4 chicken broth

4 (6oz) skinless, boneless chicken breast halves, thinly sliced

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1/4 tsp black pepper

1/8 tsp salt

1. Heat Canola oil in a large non-stick skillet over medium heat. Add sugar to pan; cook 1 minute or until sugar dissolves and is lightly browned.

Combine soy sauce, chili paste, and ginger in a small bowl; add to pan. THIS WILL SPLATTER AND SIZZLE!!!!

Add chicken broth, sesame oil, and chicken to pan; cook 5 minutes or until chicken is done; stirring occasionally. Remove chicken from pan with a slotted spoon.

Simmer sauce 10 minutes or until slightly thickened.

Return chicken to pan; toss to coat. Sprinkle evenly with pepper and salt. Taste before adding more salt. I didn't need to.

Serve it over rice, or eat it alone with veggies!

Enjoy! We did :)