2 chicken breasts, cut into strips or cubes
2 tbsp canola oil
1 tsp tomato paste
1 clove garlic, finely diced
1 small onions, finely diced
1 twig coriander, chopped
1 tbsp soy sauce
1 dash of sesame oil
dash of hot sauce
10 skewers, soaked in water for 10 minutes
salt and pepper to taste

Preheat oven to 350°F for 10 minutes.

Arrange chicken evenly on skewers, season with salt and pepper.

Add canola oil to a non-stick pan over medium to high heat.

Sear chicken on both sides for 2 minutes.

Remove chicken from heat and set aside. Turn oven down to 200°F.

In the same pan, add the onions, garlic and tomato paste and heat for 2 minutes.

Add one cup of water. Let simmer for 5 minutes.

Add soy sauce, sesame oil, hot sauce and half portion of the coriander.

Turn heat off and pour sauce evenly on to the chicken, place in oven for 8- 10 minutes.

Garnish with the rest of the coriander. Serve over rice or veggies, or as is.