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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sesame Chicken
 Categories: Poultry, Vegetables, Rice, Sauces
      Yield: 4 servings
 
    1/2 c  Rice vinegar
    1/4 c  Ketchup
      3 tb Brown sugar
      3 tb Honey
      1 tb Soy sauce
      2 ts Sesame oil
      1 cl Garlic; minced
      1 lb Boned, skinned, chicken; in
           - 1" dice
      1 c  Cornstarch
      2 lg Eggs; beaten
    1/4 c  Oil; divided
      2 ts Sesame seeds
           Hot cooked rice
           Thin sliced green onions;
           - opt
 
  In a small bowl, combine the first seven ingredients
  until blended. Set aside.
  
  Place the eggs and cornstarch in separate, shallow
  bowls. Dip the chicken in the eggs, a few pieces at a
  time. Then dredge through the cornstarch. Toss to coat,
  and shake off the excess.
  
  In a wok (or a large skillet), heat two tablespoons
  canola oil over medium-high heat. Add half of the
  chicken; stir-fry until no longer pink, 4 to 5 minutes.
  Remove from the pan. Repeat with the remaining two
  tablespoons oil and final batch of chicken.
  
  Stir the sauce mixture and add it to the pan. Bring to a
  boil, cook and stir until thickened, 1 to 2 minutes.
  Return the chicken to the pan and heat through. Sprinkle
  with sesame seeds. Serve with rice and garnish with
  green onions, if desired.
  
  Cori Cooper, Germanttown, Wisconsin
  
  Makes: 4 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Mac and Cheese IS a vegetable; it says so on the Cracker Barrel menu
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