Quick and Easy Sesame Chicken

Step 1: Chicken ... Remove the chicken from the refrigerator, and let it come to room temperature. Cut the chicken into 1 1/2" cubes. This is not the time to buy the frozen thin cut breasts. I like the 'nice thick ones.' This works much better for this recipe. Season the chicken generously with salt and pepper. You can also use other cuts, but, I prefer the breasts for this.

Step 2: Coating ... Simply dredge the chicken in the flour (lightly) and shake off any extra. My Trick - one of those brown paper lunch bags. I always keep them on hand. Add the flour, then a few pieces of chicken, close and shake a few times. Remove the chicken, and repeat. NO mess, NO clean up, and easy!!

Step 3: Once the chicken is coated, add to a sheet pan lined with parchment paper. I like to use a sheet pan that has a little edge to it, and let the parchment paper hang over the edge. You will adding sauce to the pan, and you don't want it to drip into the oven.

Step 4: Bake ... Add the pan to the middle shelf, at 400 degrees, for 15 minutes. Then remove from the oven and spoon the sauce over each chicken pieces. Toss lightly to combine, and return to the oven.

Step 5: Finish ... After about 10 minutes, take the pan out and toss the chicken once again, to make sure everything is well coated. Back in the oven to finish cooking.

Step 6: Garnish and Serve ... Transfer the chicken to serving platter or bowl, and drizzle any sauce or glaze remaining on the pan over the chicken. Garnish with the sesame seeds and scallions. ENJOY! As mentioned, I like to saute some carrots, bok choy and snow peas; and, maybe some rice or asian noodles as a side dish.