This dish is the real deal, with sesame seeds and oil, veggies, rice wine and spices. A marinated stir-fry chicken dish that will loudly proclaim, 'Open, Sesame!' to your delighted taste buds.
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)
1/2-1 teaspoon red pepper flakes (optional)
1 tablespoon toasted sesame seeds
Cut chicken breast into 1 inch strips or bite size pieces.
Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.
Cook chicken for about 6 minutes or until no longer pink.
Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.
Whisk until no corn starch lumps appear.
Pour sauce mixture into skillet with chicken.
Cook until sauce thickens slightly.
You can add more water if sauce is too thick.
Sprinkle with sesame seeds.
Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.