Sesame Chicken – another variation

Ingredients:

1 pound boneless skinless chicken breast or thighs

2/3 cup teriyaki sauce divided

2 teaspoons cornstarch

1 tablespoon peanut oil or vegetable oil

2 cloves garlic minced

2 green onions, cut into ½ -inch slices

1 tablespoon sesame seeds toasted*

1 teaspoon dark sesame seed oil

1 teaspoon sugar (to cut tartness)

*To toast sesame seeds spread seed in small skillet, Shake over medium-low heat 3 minutes or until seeds begin to pop and turn golden.

1. Cut chicken into 1 – inch pieces: toss with 1/3 cup teriyaki sauce in medium bowl. Marinate 30 minutes in refrigerator.

2. Drain chicken; discard marinate. Blend remaining 1/3 cup teriyaki sauce into cornstarch in a small bowl until smooth.

3. Heat oil in wok or large skillet over medium – high heat. Add chicken and garlic; stir – fry 3 minutes or until chicken is cooked through. Stir cornstarch mixture; add to wok. Cook and stir 1 minute or until sauce boils and thickens.

4. Stir in green onions, sesame seeds and sesame seed oil. Sprinkle the sugar over. Serve immediately.