Sesame Chicken
serves 4

Sesame Chicken

Fabulous mix of sweet, sour, and spice enliven this chicken recipe. It seems like a lot of ingredients, but they are all staples in the pantry. Make extra sauce and freeze it for the next time you make this delicious recipe.

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3 boneless, skinless chicken breasts
Marinade
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
2 drops sesame oil
3 tablespoons cornstarch
2 tablespoons water
1/2 teaspoon baking powder

Sesame Sauce
1 tablespoon sesame seeds
1-1/2 cups low sodium chicken broth
1 tablespoon rice vinegar
2-1/2 tablespoons cornstarch
1/3 cup honey
1 tablespoon sesame oil
1/2 teaspoon chili powder
1 clove minced garlic

1. Cut chicken into bite size pieces.
2. Mix all marinade ingredients with chicken pieces. Refrigerate for about 20 minutes.
3. In a large skillet over medium-high heat, toast the sesame seeds. Reserve for later. (Be careful and have a cover ready because the seeds may pop like popcorn.)
   
4. Mix all of the sauce ingredients (except for the sesame seeds) in a small saucepan. Stir constantly, bring to a boil. (Sauce should be thick.)
5. Reduce heat to low and keep the sauce warm. 
   
6. Heat a wok or wide skillet over medium high heat until hot, then add 1/4 cup oil. 
7. When oil is hot, add the marinaded chicken in batches and stir-fry until cooked and golden in color. Drain on paper towels.
8. Place chicken in serving bowl, pour sauce over top, and add toasted sesame seeds. Stir well before serving.

Calories 340, Fat 5.8g, Cholesterol 71.3mg, Sodium 419.3mg
Carbohydrates 35.7g, Fiber 0.6g, Sugars 23.4g, Protein 36.3g