1 chicken breast, cut up
1 tablespoon sesame seed
1 tablespoon plum jelly or hoisin sauce
2 teaspoons soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
1/2 teaspoon ginger
1/4 teaspoon garlic powder
5 to 10 drops hot pepper sauce
1 teaspoon cornstarch
2 tablespoons water or chicken stock
Hot cooked rice
Stir-fry the chicken. Add sesame seed, plum jelly, soy sauce, sesame oil, sugar, ginger, garlic powder and hot pepper sauce. Combine cornstarch and water; add to chicken and cook until bubbly. Serve on a bed of rice.
Pairs Well With
I made this recipe the other night for dinner, and it was delicious.
I replaced the plum jelly with apricot peach sugar free jelly, and used 2 packets of Splenda instead of the sugar.
It was a very easy recipe to convert to 6 servings.