Korean BBQ Sauce with Chicken

1.5 Tbsp. low sodium soy sauce
3 Tbsp. brown sugar
2 cloves garlic, minced
1 tsp. rice vinegar
½ tsp. garlic chili sauce
¼ tsp. grated fresh ginger root
¼ tsp. toasted sesame oil
¼ tsp. black pepper
1 tsp. tamarind concentrate
1 tsp. cornstarch
2 tsp. water, cold
7 oz boneless, skinless chicken breast, sliced into bite size.
6 oz. seedless grapes
1 tsp. canola oil

Combine the first 9 ingredients in a sauce pan, bring mixture to a boil.
Combine water and cornstarch in a small bowl and then whisk into the sauce. Bring sauce back to a boil to thicken.
In a sauté pan heat the canola oil, add chicken and cook until cooked through, at least 165 degrees.
Toss with the grapes and half the BBQ sauce.
*Serve with waffles, rice or pasta.
*Finish with chopped pineapple, cucumber, carrots and peapods (or any combination you have) tossed in a bit of olive oil and lime zest.

Serve with white wheat waffles.

133
4g
1g
42mg
312mg
14g
.1g
13g