Ingredients:
4 boneless skinless chicken breasts
1/2 cup flour
3 tablespoons olive oil
12 cloves garlic, minced
2 cups chicken stock
2/3 cup balsamic vinegar
1 tablespoon sugar ( or honey)
1 tablespoon sesame oil
1 teaspoon red pepper flakes
2 tablespoons cornstarch
4 tablespoons water
salt
Directions:
Dredge chicken breasts in flour.
Shake off excess.
In a large skillet, heat oil over medium high heat.
Add chicken and cook for 3 to 4 minutes.
Add garlic.
Flip chicken and continue cooking 3 to 4 minutes.
Add stock, vinegar, sugar (or honey), sesame oil, salt and pepper flakes.
Reduce heat, cover and cook until chicken is tender and sauce is reduced by at least 1/2.
In small bowl combine water and cornstarch, stirring until smooth.
Add to skillet and cook until sauce starts to thicken, 1 or 2 minutes.
Remove from heat and let stand for 5 minutes before serving.
Serve over rice.
Servings: 4
Time preparation: 10 min.
Time total: 35 min.