Ginger Sesame Chicken

1 Tbsp. cornstarch
3/4 cup chicken broth
2 Tbsp. sesame seeds
2 Tbsp. maple syrup
4 tsp. soy sauce
1/2 tsp. ground ginger
1/4 tsp. pepper
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 inch cubes
2 Tbsp. olive oil, divided
1 cup chopped green pepper
1/2 cups chopped onion
Hot cooked rice

In a small bowl, combine the first seven ingredients until blended; set aside.

In a large skillet or wok, stir-fry chicken in 1 tablespoon of oil for 4-6 minutes or until no longer pink. Remove and keep warm.

Stir fry green pepper and onion in remaining oil for 2 minutes. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; heat through. Serve with rice. Serves 4.

I got this recipe from Simple & Delicious --July/August 2009 issue, p. 12