Put chicken and oil in a skillet over medium tall heat and chef until lightly browned upon both
Add broth, balsamic, soy sauce, sugar, garlic, ginger, and warm sauce and cook until liquid
comes to a boil.
Reduce heat to low and simmer, covered for about 15 minutes.
Remove lid and bring heat to medium-tall, allowing sauce to reduce down, about 5-10
minutes, until it becomes a thick glaze, turning chicken occasionally.
Keep an eye upon glaze, you don’t desire it to burn or completely absorb into the chicken.
Transfer chicken to a platter and pour glaze upon summit.
Sprinkle with sesame seeds.
2 chicken breasts, sliced into skinny pieces
1 tablespoon oil
1 cup chicken broth
tablespoon Sriracha hot sauce
cup balsamic vinegar
cup low sodium soy sauce
3 tablespoon brown sugar
3 cloves garlic, crushed
1 teaspoon ginger