These taste almost identical to PF Changs but are half the work and very low calorie.
I use Yoshida’s sauce for a lot of the flavor and the water chestnuts are essential to this recipe or you won’t have that wonderful crunch!
I know there are some who would turn their little foodie noses up at the use of the Yoshida sauce, but I’m telling you…you can mix your soy, ginger, sesame oil, cook, then thicken with cornstarch…or you can crack open a bottle of Yoshidas! It has a deep rich flavor and on a busy weeknight it is a quick trip to flavor town!
Keep some leftovers to pack for lunch the next day…with some lettuce leaves on the side this dish travels very well!
2 chicken breasts – finely chopped
1/2 cup chopped canned water chestnuts
1/4 cup chopped green onion
2 tablespoons grated fresh garlic
1/3 cup Yoshida Sauce plus more for dipping
Heat non stick skillet on medium high heat. Spray with cooking spray.
Saute chicken, until lightly brown. Add water chestnuts, ginger and green onions. Continue to saute for about 3-4 minutes. Mix in 1/3 cup Yoshida Sauce and serve with iceberg lettuce leafs on the side!