Serves: 5
Start to Finish: 25 minutes

½	cup soy sauce (can substitute coconut aminos)
1	tablespoon honey
1	tablespoon brown sugar
2	tablespoons rice vinegar
1	teaspoon sesame oil
½	tablespoon cornstarch
½	cup water
1	tablespoon canola oil
1¼	pounds boneless, skinless chicken breast, sliced into cutlets
3	cloves garlic, minced
1	teaspoon ground ginger
1	tablespoon sesame seeds (optional)

1.  In a medium bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, cornstarch and water.  Set aside.
2.  Heat canola oil in skillet over medium high heat, until shimmering. Add chicken and cook 4 minutes.  Flip and cook 3-4 minutes more, until golden brown and cooked through.  Remove pan from heat.  Slice chicken and return to pan. Return pan to heat.
3.  Stir garlic and ginger powder into pan and cook for 30 seconds.  Pour soy sauce mixture into pan.  Cook, stirring frequently, until sauce thickens and darkens, about 5 minutes.  Remove from heat and let chicken sit 5 minutes. Serve hot over steamed rice, garnished with sesame seeds.

Per Serving:  186 cal., 7 g fat (1 g sat. fat), 55 mg chol., 1656 mg sodium, 271 mg pot., 9 g carb., 6 g sugar, 0 g fiber, 25 g pro.