Ingredients:
- 4 medium skinless, boneless chicken breasts (about 680g)
- Low-Cal Spray Oil (e.g., Frylight)
- 1 medium onion, finely chopped
- 2 cloves fresh garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 standard can (355 ml) Diet Coke or Coke Zero
- 4 Tablespoons reduced-sodium soy sauce (or Tamari)
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon cornflour (corn starch)
- 2 Tablespoons cold water
- Optional garnish: Sesame Seeds & Spring Onions
Instructions:
- Trim any excess fat from the chicken breasts. Cut the chicken into even, bite-sized chunks (about 1-inch squares). Season lightly with black pepper.
- Heat the low-cal spray oil in a large, heavy-bottomed skillet over medium-high heat. Add the chopped chicken and cook until lightly browned on all sides (about 5-7 minutes). Remove chicken and set aside, keeping the pan juices.
- Reduce heat to medium. Add the chopped onion to the pan and sauté until softened (about 4 minutes). Add the minced garlic and grated ginger and cook for 1 minute until fragrant.
- Pour the Diet Coke, soy sauce, balsamic vinegar, and Worcestershire sauce into the pan. Bring the mixture to a rolling simmer, scraping up any browned bits from the bottom of the pan.
- Let the sauce bubble gently for about 10-15 minutes, allowing it to reduce by about one-third. The flavour will intensify.
- In a small bowl, whisk the cornflour and cold water together until completely smooth (this is your slurry). Slowly pour the slurry into the simmering sauce while whisking constantly. Cook for 1-2 minutes until the sauce visibly thickens to a syrupy consistency.
- Return the browned chicken pieces to the pan. Toss everything well to ensure every piece of chicken is thoroughly coated in the sticky glaze. Simmer for a final 2-3 minutes until the chicken is cooked through (internal temperature 165°F/74°C).
- Dish immediately, garnishing with sliced spring onions and sesame seeds if using. Serve over rice or steamed vegetables.