Prepare ahead
of time:
Trim two pounds
of chicken breasts of all fat, skin and gristle. Cut into bite
size pieces. Stow in fridge for later.
45 minutes before meal time:
In large skillet heat 2T of
sesame oil.
When hot add 2T sesame seed.
Fry up a bit and add:
1/2 t garlic powder
1 t ginger powder
3 T soy sauce
Add chicken and stir fry till
brown.
Dissolve 1 cube chicken bouillon
in 3/4C boiling water and set aside.
In a large coffee mug put 3T
cornstarch and slowly add 1C water blending to make sauce. When
thoroughly blended add to skillet and stir. Add chicken bouillon.
Stir while gently bubbling for about 1 minute to cook the cornstarch.
Add 1/4C brown sugar.
Serve over white rice.
Calories:
Chicken ................................1510
Oil ............................................250
Sesame Seeds ........................90
Corn Starch ..............................90
Bouillon .......................................2
Brown Sugar ..........................200
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Total ......................................2142
Six servings @ 357 calories per serving
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