Veggies of choice (I use carrots, cauliflower and broccoli)
1/2 cup reduced sodium soy sauce 1/3 cup sugar 1 tsp dark sesame oil 1 T crushed red peppers (more for extra heat)
1 T cup chopped fresh scallions, green sections
1 T cornstarch (add more cornstarch for thicker sauce)
Steam veggies, set aside.
Combine flour, salt and pepper. Dredge chicken pieces in flour mixture. In large skillet, heat vegetable oil. Quick fry chicken pieces until golden on all sides. Remove from grease.
Combine soy sauce, sugar, cornstarch, sesame oil and green onions. Simmer until sugar is dissolved and sauce has thickened. Remove from heat. Layer veggies, chicken and pour sauce over all. Serve with rice.
Note: If using soy sauce that is not reduced sodium, omit salt.