SESAME CHICKEN
1/2 cup chicken stock
1 TB brown sugar
2 TB toasted sesame oil, divided
2 garlic cloves, minced
1 TB soy sauce
1 TB white vinegar
2 pounds boneless, skinless chicken breasts, cut into pieces
1/2 tsp salt
1/2 tsp pepper
3 TB flour
1 TB olive oil
2 to 3 TB toasted sesame seeds
Fresh or frozen green beans, steamed
Cooked rice
Preheat oven to 400 degrees. in a bowl, whisk together chicken stock, brown sugar, 1 tablespoon sesame oil, garlic cloves, soy sauce and vinegar. Set aside.
Heat a large oven-proof skillet over medium heat. Toss chicken with salt, pepper and flour. Add olive oil and 1 tablespoon sesame oil to skillet, and once hot, add chicken in a single layer. Cook until seared and golden on one side, then flip and cook until golden again, about 2-3 minutes. Pour chicken stock mixture over top and toss to coat. Turn off heat. Place skillet in oven and bake for 20 minutes. Remove and add sesame seeds and steamed beans. Serve over rice.
