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GLAZED SESAME CHICKEN STIR FRY
1 1/2 pound chicken breasts, cut into bite sized pieces
1 LARGE egg, beaten
1/2 cup rice flour
1 red pepper, diced or sliced small
3 green onions, sliced thin
3 cloves garlic, minced
2 cups broccoli florets
1 tablespoon honey
1 large can crushed pineapple
1/2 cup Hoisin sauce
1 +2 tablespoons sesame oil
1 1/2 tablespoons cornstarch
2 tablespoons Bragg’s Liquid Aminos
1/2 pound spaghetti noodles or Soba noodles, prepared al dente’

• Drain pineapple retaining ALL the juice.
• Generously season chicken steaks with salt and pepper.
• Cut chicken into bite sized pieces.
• Dredge chicken pieces first in beaten egg and then rice flour.
• Heat wok or skillet to medium high.
• Add 2 tablespoons sesame oil and coat pan well.
• Add chicken pieces and sear on all sides JUST until done.
• Remove chicken and keep warm.
• Add additional sesame oil and heat.
• Add broccoli florets and saute 1-2 minutes.
• Add bell pepper and garlic and cook until pepper is tender.
• Add green onion.
• Whisk together the pineapple juice, soy sauce, honey, Hoisin sauce and cornstarch until well blended.
• Add sauce mixture to the wok. Cook 2-3 minutes, stirring well.
• Add in pineapple.
• Cook until sauce is slightly thickened.
• Add chicken pieces back in and toss to coat.
• Add noodles and toss well.
• Serve immediately.

This is my original recipe and it is great, but today I made thin chicken steaks because I already had them in the fridge, but much prefer the original bite size pieces – they get so much more flavor cooking that way.

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