Sesame Chicken

Ingredients

• 3 lbs Chicken Thighs or Breast — Boneless, Skinless
• 3 Tbls Bread Flour or Rice Flour — Rounded spoonful (All-purpose flour would work too)
• 3 Tbls House Seasoning — See my recipe for house seasoning
• 1 Large Shallot — Diced small
• 1 Tbls Garlic — Chopped
• 3 Tbls Fresh Ginger — Chopped
• 1 tsp Fresh Thyme
• 1/4 cup White Wine
• 1 cup Apricot Preserves
• 4 Tbls Balsamic Vinegar
• 1 cup Chicken Stock
• 1/4 cup Low Sodium Soy Sauce
• Salt and Pepper — To taste (you may not need to add because of the soy sauce)
• 1/4 cup Vegetable Oil — Any neutral oil will work
• 2 Tbls Sesame Seeds
• 1/2 cup Green Onions/Scallions — Sliced thin
• 1/2 cup Cilantro — Chopped large

Instructions

1: Slice the chicken thighs into bite size pieces and put in a bowl. Sprinkle with house seasoning, salt and pepper. Mix the chicken to make sure it is coated with the seasoning. Once coated, sprinkle with flour and mix again to make sure all the pieces are coated well.

2: Heat the oil in skillet on medium high heat. Brown the chicken in batches, by adding the chicken to the pan in one layer. Once the chicken has been browned remove from pan to a bowl and set aside. Repeat with next batch until all the chicken has been browned. Set aside all chicken to begin the sauce.

3: Drain off all but 1 tablespoon of oil and heat.

4: Add the chopped shallots and cook until translucent. Add in the thyme, ginger and garlic and cook for 1 minute.

5: Pour in white wine to deglaze the pan. Add in the preserves and stir until melted. Add in the balsamic vinegar and soy sauce. Heat through for 1-2 minutes.

6:Add in enough chicken stock to thin out slightly. Reserve any remaining chicken stock in case you want to thin our the sauce even more.

7: Add chicken and any accumulated juices back to the pan. Simmer chicken until cooked through and the sauce has thickened.

8: Serve over white/Brown rice with steamed veggies. Top with a sprinkle of Sesame Seeds, Green onion and cilantro.