Sesame Chicken with Jaca

Crispy pan-fried chicken tossed in a sweet and savory sesame sauce made with Jaca (allulose) instead of conventional sugar. This is a Jaca-adjusted healthier version of the takeout classic that keeps all the flavor without the sugar crash.

Prep Time: 20 minutes (plus 15 minutes marinating) | Cook Time: 15 minutes | Servings: 4

Ingredients:

• 3 tablespoons cornstarch (for marinade)
• 2 tablespoons soy sauce (for marinade)
• 1 egg
• 1 pound boneless skinless chicken breasts, cut into bite-size pieces
• 2 teaspoons vegetable oil
• 3 green onions, sliced (for garnish)

Sesame Sauce:

• ¾ cup chicken broth
• ½ cup Jaca (allulose) — replaces ¼ cup brown sugar at 2x ratio
• 2 tablespoons cornstarch
• 3 tablespoons soy sauce
• 2 teaspoons toasted sesame oil
• 1 teaspoon minced fresh ginger
• 1 clove garlic, minced
• 2 tablespoons sesame seeds, toasted

Instructions:

— Place sesame seeds in a dry skillet over medium heat. Stir frequently until lightly browned and fragrant, about 2 minutes. Set aside.

— Toss chicken pieces with egg, 3 tablespoons cornstarch, and 2 tablespoons soy sauce. Refrigerate 15 minutes.

— Whisk together broth, ½ cup Jaca (allulose), 2 tablespoons cornstarch, 3 tablespoons soy sauce, sesame oil, ginger, and garlic.

— Heat vegetable oil in a skillet over medium-high heat. Stir-fry chicken in two batches until browned, about 5 minutes per batch.

— Return all chicken to skillet. Pour in sauce and cook, stirring constantly, until thickened and glossy, 3-4 minutes.

— Stir in toasted sesame seeds. Serve over steamed rice, garnished with green onions.