3 to 4 Tablespoons reduced sodium soy sauce *(I used 3)
3Tablespoons brown sugar *(sweeten to your taste – use less if you like)
2 cups hot cooked rice
Top with: cashews, almonds, sesame seeds or other nut if desired
Place beans or other vegetable in a steamer basket; place in a saucepan over 1 inch of water. Bring to a boil; cover and steam for 5 minutes or just until CRISP-TENDER. Drain well.
In a large skillet or wok, stir-fry chicken in oil for 4-5 minutes or until no longer pink. (I added a touch of salt and pepper and red pepper flakes and canadian seasoning while the chicken was cooking)
Place cornstarch in a small bowl; stir in the broth, soy sauce and the brown sugar until smooth. Gradually add to the skillet. Bring to a boil; cook and stir for 1 full minute or until thickened. If sauce becomes too thick, add in a little more chicken broth. Add green beans to this mixture, or serve on the top.
Prepare rice as per directions.
Serve chicken and sauce over the rice. Top with vegetables and cashews, almonds, etc.