I started with white meat chicken tenders, which I always keep in the freezer. After defrosting, I cut them into bite-sized pieces. I put about 1/2 cup of flour (I use whole wheat pastry flour for almost everything) in a plastic ziploc bag and seasoned it with salt and pepper. Then I threw a few pieces of chicken in at a time, shook them around until coated, and removed them. When all the chicken was floured, I heated a couple of tablespoons of olive oil in a skillet and then cooked the chicken over a medium flame until browned.
For the sauce, I used equal parts (about 1/3 cup each) of soy sauce, rice wine vinegar, and balsamic vinegar. I whisked in crushed garlic and ginger, chili powder, sesame oil and a small amount of honey. The reduced balsamic is so sweet, you probably don't even need the honey unless you enjoy it more sweet than savory. Don't forget crushed red pepper to taste. Pour all ingredients into a saucepan and simmer until reduced and thickened. When done, pour it over the cooked chicken in the skillet and heat a few minutes to combine. Garnish with sesame seeds and chopped scallions. I served it over brown rice with broccoli on the side. I actually only had frozen broccoli florets on hand, which I steamed right in the skillet, then stir fried with a little garlic, olive oil and salt. I have to say, this was a satisfying alternative to take-out. I was even hungry again in a half hour! (Just kidding!) Next time around, I may try this dish with shrimp.
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