MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sesame Chicken
Categories: Poultry, Vegetables, Rice, Sauces
Yield: 4 servings

1/2 c Rice vinegar
1/4 c Ketchup
3 tb Brown sugar
3 tb Honey
1 tb Soy sauce
2 ts Sesame oil
1 cl Garlic; minced
1 lb Boned, skinned, chicken; in
- 1" dice
1 c Cornstarch
2 lg Eggs; beaten
1/4 c Oil; divided
2 ts Sesame seeds
Hot cooked rice
Thin sliced green onions;
- opt

In a small bowl, combine the first seven ingredients
until blended. Set aside.

Place the eggs and cornstarch in separate, shallow
bowls. Dip the chicken in the eggs, a few pieces at a
time. Then dredge through the cornstarch. Toss to coat,
and shake off the excess.

In a wok (or a large skillet), heat two tablespoons
canola oil over medium-high heat. Add half of the
chicken; stir-fry until no longer pink, 4 to 5 minutes.
Remove from the pan. Repeat with the remaining two
tablespoons oil and final batch of chicken.

Stir the sauce mixture and add it to the pan. Bring to a
boil, cook and stir until thickened, 1 to 2 minutes.
Return the chicken to the pan and heat through. Sprinkle
with sesame seeds. Serve with rice and garnish with
green onions, if desired.

Cori Cooper, Germanttown, Wisconsin

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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