chicken breasts, cubed
Tbs sesame oil
fresh grated ginger
fruit preserves (apricot or plum)
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Stir-fry the chicken in the sesame oil on high for 5-10 minutes or until cooked through. Most of the liquid should cook off. Add the sesame seeds and sauté until lightly toasted.
Add the garlic powder, ginger, soy sauce, fruit preserves, sugar, chicken stock, and hot sauce. Toss until the chicken is well coated.
Mix the cornstarch and water (use just enough water to wet the cornstarch) and add it to the pan. Cook on medium heat until thickened and bubbly, stirring often.
Serve immediately with cooked white or brown rice.
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