Chicken Saute with Caramelized Ginger Sauce

1 T. canola oil
2 T. sugar
1-1/2 T low-sodium soy sauce
1 t. chile paste with garlic
1 t. grated fresh ginger
3/4 C. fat-free less-sodium chicken broth
1 t. sesame oil
4 (6-oz) skinless, boneless chicken breasts, thinly sliced
1/4 t. freshly ground black pepper
1/8 t. salt

Heat canola oil in a large nonstick skillet over medium heat. Add sugar to pan; cook 1 minute or until sugar dissolves and is lightly browned.  Combine soy sauce, chile paste, and ginger in a small bowl; add to pan.  Add chicken broth, sesame oil, and chicken to pan; cook 5 minutes or until chicken is done, stirring occasionally.  Remove chicken from pan with slotted spoon.  Simmer sauce 10 minutes or until slightly thickened.  Return chicken to pan; toss to coat.  Sprinkle evenly with pepper and salt.

4 servings: 351 Calories, 7.8g Fat, 59.4g Protein, 7.2g Carbs, 557mg Sodium