Stir fries are one my favourite dinners—they're easy, quick, delicious, and healthy. Combining brown sugar and soy sauce is one of my favouite ways to make a stir fry sauce—I love the sweet and salty combination. This one in particular is delicious and would work well on a beef stir fry, thinly sliced chicken cutlets, or pan fried fish fillets. Any way you serve it you will love it!
1 lb skinless boneless chicken breasts, cut up into small pieces
1 egg, whisked
1 cup panko
1/2 cup soy sauce
1/2 cup brown sugar
3 cloves garlic, minced
1 tsp ginger, minced
2 tsp vegetable oil
1/2 cup water
1 cup salted cashews
Heat oven to 400.
Dip chicken pieces in egg, then cover completely in panko.
Place on a foil-wrapped baking sheet sprayed with nonstick spray and bake for 20 minutes.
Meanwhile, in a medium-sized bowl mix together soy sauce, brown sugar, garlic, ginger, vegetable oil, and water.
In a medium-sized pan, over medium-high heat, pour sauce into pan and bring to a boil. Turn down heat and allow to simmer for 5 minutes until thickened.
Add chicken to sauce and mix well. Cook on low heat for 3 minutes.
Serve topped with cashews. Tastes great served with basmati rice.
Adapted from Damn Delicious