This dish has all the flavors of takeout Chinese Sesame Chicken without the fat or work of frying. I like to serve mine over a bed of brown rice and with steamed broccoli for soaking up the extra sauce.
To make this #dinnerdoneby9am I assemble through when the chicken and sauce are placed in the greased pan, then refrigerate all day and bake just prior to serving.
-1/2 c water, mixed with 1/4 c cornstarch
-1 cup chicken broth
-4 Tbsp soy sauce
-2 Tbsp sesame oil
-1/2 cup sugar or honey
-1 tsp- 1 Tbsp sriracha sauce
-1 lb chicken breasts, cut into bite sized chunks
-1 Tbsp sesame seeds
-4 scallions, sliced
Combine water/ cornstarch through sriracha in a small pot over medium heat. Bring to a boil, reduce heat and simmer 5 minutes, until sauce has thickened. Stir sauce and cut up chicken together in a greased 13 x 9 pan. Bake at 400 for 30 minutes. Sprinkle with sesame seeds and green onions. Serve over rice.
