Ingredients Edit

Directions Edit

  1. Rinse chicken and pat dry with paper towels.
  2. In a large skillet, heat oil, then add sesame seeds and toast for 1 minute over medium heat, stirring often.
  3. Add chicken.
  4. Cook for 8 – 10 minutes or until chicken is tender and no longer pink, turning the pieces occasionally to brown evenly and to coat with sesame seeds.
  5. Transfer chicken to a serving platter and keep warm.
  6. Stir together chicken broth, mustard and cornstarch.
  7. Carefully add broth mixture to skillet and cook and stir until thickened and bubbly.
  8. Cook and stir for 2 minutes more.
  9. Pour over chicken.

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