Sauce:
1/4 cup white sugar
1/4 cup balsamic vinegar
1/4 cup low-sodium soy sauce
1/4 tsp ground white pepper
1/4 tsp ground ginger
1/8 tsp ground coriander
Chicken:
2 Tbs avocado oil
1/2 lb skinless, boneless chicken breast
salt to taste
1/2 lb sliced crimini mushrooms
2 cups cooked white rice
chopped green onion
toasted sesame seeds
Step 1: For sauce, place a heavy-bottomed pot over medium heat. Add sugar, balsamic vinegar, soy sauce, white pepper, ginger, and coriander to the pot and bring to a simmer, stirring frequently, about 5 minutes.
Step 2: Meanwhile, place a skillet over medium heat. Add oil to the skillet. Season chicken lightly with salt on both sides. Cut chicken breast into bite-sized chunks. Add chicken and cook and stir until barely pink at the center, about 5 minutes. Add mushrooms and continue to cook, stirring frequently, until chicken is no longer pink at the center and mushrooms are softened to taste, a few minutes more.
Step 3: Add chicken and mushrooms to sauce. Stir to coat; cook until heated through, about 1 minute. Serve over white rice. Garnish with green onions and sesame seeds.
