2 pounds skinless, boneless chicken breasts, cut into large chunks

1 egg, beaten

1 tsp. sesame oil

1/2 C. cornstarch

1/4 C. flour

1/2 tsp. salt

1/4 tsp. white pepper

heavy coat of olive oil

1 clove minced garlic, jar

1 bunch green onions, minced

1 1/2 T. soy sauce

Juice of 1 orange

1/4 C. honey

1/2 tsp. red chile pepper flakes

1 1/2 T. cream sherry

5 T. sugar

zest of one orange

1 tsp. fresh grated ginger or 1/2 tsp. ground ginger

 

Mix cornstarch, flour, salt & pepper in ziploc bag. Toss chicken pieces in beaten eggs and sesame oil and then dredge in the flour bag. In a large skillet, heat olive oil. When hot, add the chicken pieces and cook turning as needed until all sides are golden brown. 4-8 minutes. Drain chicken on paper towel lined plate. Pour off excess oil and clean pan with paper towel. Add 1 T. more olive oil and saute’ garlic and green onion. Add the soy sauce, sugar, honey, orange juice, sherry, red chile pepper flakes and ginger. Cook until thick, do not boil. Dip in honey mixture and place on sprayed cookie sheet. If you would like sprinkle some sesame seeds over the chicken at this point. Bake at 350 degrees for 20 minutes. Brush with original glaze after the first 10 minutes. Save any additional glaze to use over the rice. Serve over rice.