This recipe is from Moogie. Parentheses are Moogie’s notes; brackets mine.
In a large skillet heat:
2 T canola oil
4 boneless, skinless breasts with
And place in skillet and brown on both sides. Remove chicken. Place in the skillet and brown lightly
2 T sesame seeds (I use more) [I use 4 T]
Remove from heat. Add
¼ c sugar [I omit]
2 T (or less) cornstarch
1/8 t ginger (chopped candied, I use more) [I use 2T chopped Naked Ginger/Australian Premium Young Ginger from Whole Foods, 3T if using pineapple, see below]
1/3 c soy sauce
1 scant cup water [or water/pineapple juice, if using pineapple, see below]
Return to heat. Cook, stirring until thickened. Add chicken, cover and simmer 45 minutes [30 minutes] or until chicken is tender. After chicken has cooked for 15 minutes add:
1 18 oz can crushed pineapple (optional) [unsweetened and drained]
Serve with rice.