This recipe is from Cooking Light and is YUMMY!
1 T. veggie oil
2 T sugar
1 1/2 T. low sodium soy sauce
1 t. chili paste w/ garlic (we used Tabasco sauce and a few red pepper flakes)
1 t. grated fresh ginger
3/4 c. fat free chicken broth
1 t. sesame oil
4 chicken breast halves, thinly sliced
Heat veggie oil in a large nonstick 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.
Add chicken broth, sesame oil, and chicken (S&P before you add to pan) to pan; cook 5 minutes or until chicken is done, stirring occasionally.
Remove chicken from pan w/ a slotted spoon.
Simmer sauce 10 minutes or until lightly thickened.
Return chicken to pan and toss to coat.