Sweet and Sour Chicken

(by Julie Tsolka)

1 1/2 lb. boneless skinless chicken, cut in small cubes

salt and pepper to taste

cornmeal

6 T. sesame oil

3 T. soy sauce

juice from 1 orange

2 T. honey

2 T. Chinese sweet and sour sauce

3 T. sesame seeds

Sprinkle chicken with salt, pepper, and cornmeal.

Heat a wok or deep frying pan with 3 T. sesame oil, and sauce the chicken until lightly browned, 5 or 6 minutes.

Add soy sauce, orange juice, honey, and sweet and sour sauce.

Cook over low heat until liquids evaporate.

Add remaining 3 T. sesame oil.

In a separate dry pan, toast sesame seeds and toss with chicken.

Serve over rice.

(Read The Secret Ingredient, the story that accompanies this recipe.)