Apricot Pineapple Sesame Chicken

Apricot Pineapple Sesame Chicken
1 tablespoon honey

1 teaspoon sugar
1 tablespoon soy sauce
1 teaspoon lemon juice 
3 tablespoons apricot pineapple jam
1 tablespoon white sesame seeds
1 garlic clove,finely minced
1 large egg white
2 tablespoon cornstarch
2 tablespoons butter
3/4 pound skinless, boneless chicken breast halves, cut into bite sized chunks
course pepper
Sea salt & pepper
2 cups snap peas, cut small, steamed*

*or veggie of your choice

  • In a small bowl, combine the lemon juice, soy sauce, honey, sugar and sesame seeds. Set aside.
  • In a separate bowl, whisk egg white and cornstarch until combined. 
  • Season chicken pieces with salt and pepper. 
  • In a large ziploc bag combine cornstarch mixture and chicken.  Refrigerate for one hour.
  • Heat skillet to medium-high. 
  • Add butter.
  • When melted add garlic and saute until fragrant.
  • Add chicken and cook for 6 to 8 minutes, turning occasionally, until golden brown.
  • Lower the heat. Add the sauce and veggies to the pan with the chicken, toss to combine, and cook on medium for a minute or until the sauce has thickened. 
  • Serve with rice.