Baked Sesame Chicken / Rice

Chicken:

• 2 - 3 chicken breasts (cut into bite sized pieces)
• salt & pepper
• 1/4 to 1/2 cup corn starch
• 1 eggs
• 2 Tablespoons cooking oil

Sauce:

• 1/4 cup + 2 Tablespoons honey
• 1/4 cup + 2 Tablespoons soy sauce
• 1/4 cup ketchup
• 1/4 cup brown sugar 
• 1/4 cup rice vinegar
• 1/2 t sesame oil
• 1/2 t minced garlic (or 1 minced cloves)
• 1 1/2 teaspoon cornstarch
• Sesame seeds for garnish

Method:
Cut chicken into bite sized pieces and season with salt and pepper. Break egg into a bowl and beat until lemon yellow in color. Place corn starch in a gallon sized freezer bag with chicken pieces and shake until well coated.  Dip each piece in egg and set aside on a plate.  Turn flame to medium high, heat oil in large skillet. Cook chicken until browned. Place in 8X8 greased baking dish.

In separate bowl combine honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, minced garlic and 1 tablespoon cornstarch. Pour over chicken and bake at 325ºF for  45 minutes. Stir chicken every 15-20 minutes to coat them all in the sauce. Sprinkle with sesame seeds

Serve over Rice:  1/2 cup brown rice cooked with 1 cup chicken broth (or water) according to package directions.  (Bring water to boil over medium high heat, once boiling reduce to simmer, add rice, cover and simmer without opening cover for 35 - 45 minutes. Uncover and fluff.  Leftover rice can be put into a Tupperware and frozen for 2 months.