Sesame Chicken

Happy New Year!  Yes, I realize I'm a week late.  I don't really do resolutions, but I hope to get back to trying more new recipes.  Here's one that I tore out of my Food Network Magazine ages ago and finally got around to trying.  I don't cook Asian food very often at all, so this was a nice change!

Sesame Chicken
Adapted from Food Network Magazine

5 tablespoons low-sodium soy sauce
4 teaspoons sesame oil
2 teaspoons honey
1 1/4 lbs. chicken breasts, cut into small pieces
3 teaspoons canola oil
1 green onion, thinly sliced (original recipe calls for more)
1 tablespoon grated peeled ginger
2-3 cloves garlic, minced
1 1/4 cups low-sodium chicken broth
3 tablespoons sugar
3-4 teaspoons cornstarch
1 tablespoon rice vinegar
1 teaspoon chili paste (all I could find was chili sauce in the Asian food section - don't know if this is the same or not, it could have used more to be a little spicier)
cooked brown rice, for serving (optional)
2 tablespoons toasted sesame seeds (I left these out because I didn't want to spend $5 for a huge container just to get 2 tablespoons)

Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil the honey in a bowl. Toss in the chicken and marinate 20 minutes.
Remove the chicken from the marinade using a slotted spoon. Heat 2 teaspoons canola oil in a nonstick skillet over medium-high heat. Cook the chicken in 2 batches, turning once or twice, until browned, 3 to 5 minutes. Transfer the chicken to a plate.
Heat the remaining teaspoon canola oil in the skillet. Add the green onion and the ginger and garlic and cook, stirring, 1 minute. Whisk the broth, sugar, cornstarch, vinegar, chili paste and the remaining 2 tablespoons soy sauce in a bowl; add to the skillet and cook, stirring, until thickened, 3 to 4 minutes. Stir in the remaining 2 teaspoons sesame oil.

Return the chicken to the skillet with the sauce and heat through. Serve the chicken over brown rice, if desired. Top with the sesame seeds.