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1/2 cup white sugar
1 cup soy sauce (low sodium is fine)
1 cup water
1 tsp onion powder
1 tsp ground ginger
1 Tbsp lemon juice
1 tsp red pepper flakes (I promise this doesn’t make it too hot- it just adds the tiniest kick and lots of flavor!)
1 tsp minced garlic
10 chicken tenderloins (boneless, skinless)
Cut chicken into bite-sized pieces and spread out in a single layer in a 7×11″ pan.
In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, garlic, and ground ginger. Bring to a boil. Reduce heat to low and simmer 5 minutes.
Remove mixture from heat and whisk in lemon juice and red pepper flakes.
Pour mixture over chicken. Cover pan with foil and bake at 350 degrees for 35 minutes, stirring halfway through to make sure chicken is evenly covered with sauce.
When finished cooking, drain some of the leftover juices into a saucepan. Heat up and add cornstarch to make a thicker sauce.
Add steamed broccoli to chicken in the pan and mix gently.
Put chicken/broccoli mixture over cooked rice and drizzle thickened sauce over the top. Sprinkle sesame seeds on top.
(This also works great with pork!!)
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