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*
rice

*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.