1tablespoongingerpeeled and minced (about 1 inch ginger root)
1tablespoongarlic chili sauceor chili paste
1tablespoonlite soy sauce
1poundboneless and skinless chicken breastssliced horizontally and then into small cubes
1 1/2tablespoonscanola oil
Whisk together the marinade. Put the chicken pieces in a bowl and toss well to coat evenly with marinade. Cover and place in the fridge for about 20 minutes.
Add canola oil to a sauté pan over medium-high heat. Once the oil is hot and shimmering (but not smoking) add the chicken pieces. Cook the chicken for 3- 5 minutes until cooked through and the juices run clear. If the chicken pieces are larger, cook longer.
Serve over brown rice, brown rice noodles, or quinoa. Garnish with chopped cilantro or chopped scallions, if desired.