- 4 teaspoons canola oil
- 1-1/2 pounds boneless skinless chicken breast, cut into small 1
- 1 Tablespoon fresh minced ginger
- 3 garlic cloves, minced
- 1 large shallot, chopped
- 1/2 cup chicken stock, divided
- 1-1/2 tablespoons Splenda Brown Sugar Blend (or 3 tablespoons regular sugar)
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/4 teaspoon crushed red pepper
- 1 teaspoon cornstarch
- In large skillet, heat canola oil until hot. Add chicken and cook 2 minutes, turning chicken to cook on all sides.
- Add ginger, garlic, and shallots to chicken and continue to cook another minute, stirring frequently.
- In a 1 cup measuring cup, combine 1/4 cup of chicken stock, fish sauce, Splenda Brown Sugar, lime juice, salt, and peppers.
- Add liquid to pan and cook one minute. Reduce heat to medium low and cook until sauce reduced and starts to thicken.
- Stir together remaining 1/4 cup chicken stock and cornstarch. Add chicken and cook, stirring constantly, until sauce thickens.
- Serve with steamed baby bok choy.
Michele @ Flavor Mosaic says
OMG! This looks and sounds delicious. I'm going to have to make this!
Renee Paj says
This look super delicious Shelby! And I love the baby bok choy too!
marye says
this is like my fav dinner at PF Chang's !!!!! I'll be making this one!
RJ Flamingo says
This looks and sounds fabulous, Shelby! Just want to lick the screen! Pinning and Stumbling – too great not to share! 😀
Katerina says
I love Asian food and this caramelized chicken is right up my alley!
Sherri Jo says
oo! This really sounds good… and I think my kids would love it too <3
Patsy K says
I totally want to make this dish soon! It looks amazing! Stumbled, pinned, tweeted & shared!
Michelle Nahom says
This sounds wonderful – pinning this one! I think my family will enjoy this!
Cindy @ Hun... What's for Dinner? says
This chicken looks fantastic! I think my kiddos would enjoy it.
Jade Asian Greens says
Wowser does that look great! Wonderful use of baby bok choy as a foil for the sticky chicken.
We're going to share on our social media and link to your recipe so everyone can see how to make it.
Keep it green!
–Your friendly Southern Calif. farmers at Jade Asian Greens