Evergreen's Sesame Chicken

This is yet another installment in the Evergreen recipe saga. This one came from the son. After going there so much, I didn't even need to wait to be seated; I walked in and they knew I wanted chopsticks (not everyone can use them, you know), ice water, and the buffet. Someone said they really like the sauce over rice-I think this one has plenty. It also freezes/reheats nicely for you OMAC people! NOTE: someone docked me a star (I think) because I didn't mention reduced sodium stuff. If you want, exchange whatever you can for low-sodium. ALSO: this goes really fast if you assemble everything on your counter BEFORE you do this because after you start, it literally is a matter of a few minutes.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 3  medium chicken breasts

• MARINADE

• 3 -5  drops  sesame oil
• 2  tablespoons soy sauce
• 2  tablespoons flour
• 2  tablespoons cornstarch
• 2  tablespoons water
• 1 1⁄2 teaspoons brown sugar
• 1  teaspoon  oil

• SAUCE

• 1⁄2 cup water
• 1  cup chicken broth
• 3  tablespoons white vinegar
• 1⁄4 cup cornstarch
• 1  cup sugar
• 2  tablespoons soy sauce
• 2  tablespoons  sesame oil
• 1  teaspoon garlic powder
• 2  tablespoons sesame seeds, toasted

Directions

1. Cut the chicken into bite-sized pieces, the smaller, the faster this cooks. Mix the marinade ingredients in a zip-top bag and toss in the refrigerator while you assemble everything else. (You don't have to marinate this recipe for two weeks -- no need!).
2. Deep fry the chicken pieces in hot oil and drain on a paper towel.
3. Keep the meat warm.
4. Pour all the ingredients in the skillet and cook until the thickness you desire. I aim for the consistency of giblet gravy.
5. Return the meat to the skillet and turn the heat to low; leave on the stove until meat is hot.
6. Serve garnished with the toasted sesame seeds.