Skillet Sesame Chicken

1. To make the stir-fry sauce, whisk together the brown sugar, soy sauce, sesame seeds and garlic in a bowl.

2. Next, in another bowl, whisk together the egg and cornstarch. Add the chopped chicken breasts and mix to coat.

3. Warm the sesame oil in a skillet over medium-high heat. Add the coated chicken and stir-fry until it’s lightly browned and cooked through. Turn the heat to medium-low.

4. Give the sauce a quick stir and then add it to the skillet with the chicken. Stir-fry for about 5 minutes until the sauce evenly coats the chicken and is thickened.

1. Serve over rice with some steamed broccoli if you like. You can also top with additional toasted sesame seeds and scallions for garnish.

If you prefer, you can add steamed broccoli florets to the skillet just before you add the sauce and cook them with the sauce and chicken.

Sesame seeds are everywhere, and you may not have stopped to wonder where they come from. They are actually an ancient oilseed that has been grown for over 3000 years in Africa, Mesopotamia, India, and Asia. Historians believe it may be the oldest oilseed grown by humans. The plant is an annual that grows 2 to 3 feet tall and thrives even in dry climates. The seed grows in pods that look a lot like okra. The phrase "open sesame" comes from the fact that the pods burst open when ripe, releasing the seeds. The plants are harvested by hand and allowed to dry until the pods have all opened. The seeds are hulled, resulting in the tiny white seeds you are used to seeing. To bring out the best nutty flavor, the seeds are then toasted.