Sesame Chicken

I was in the mood for Sesame Chicken, but the recipe I usually use has you bread the chicken and then fry it, then coat it with the sauce...I wanted something more healthy and less time consuming, this came together in like 10 minutes :)

YUMMY Sesame Chicken

{Amy, do you love the napkin I used for the backdrop? I do! :) }

This recipe came from Food.com, posted by Jenny White

My modifications are in BLUE :)

{I started my rice in the rice cooker before I started cooking, and I had the chicken thawing all afternoon}

6 boneless skinless chicken breast halves, pat dry with paper towels

1/2 cup honey

1/2 cup soy sauce

1 cup water

2 tablespoons cornstarch

1/2-1 teaspoon ground ginger (fresh is better) {I used a dash of ginger powder, it was tasty}

1/2-1 teaspoon red pepper flakes (optional)

1 tablespoon toasted sesame seeds {Sesame Seeds can be pricey if you try to buy a small spice-sized container of them at the grocery store, but I bought mine in bulk from Honeyville Grains, 13 oz for $6.99}

{I added chopped onions, chopped garlic and about 2 minutes before it was ready I threw in some halved sugar snap peas}

Directions:

1 Cut chicken breast into 1 inch strips or bite size pieces.

2 Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.{I put in some vegetable oil and little bit of sesame seed oil}

3 Cook chicken for about 6 minutes or until no longer pink.

4 Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.

5 Whisk until no corn starch lumps appear.

6 Pour sauce mixture into skillet with chicken.

7 Cook until sauce thickens slightly.

8 You can add more water if sauce is too thick.

9 Sprinkle with sesame seeds.

10 Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.

Serve over rice, ENJOY!!!