Sesame Chicken Stirfry

So I just cooked dinner for myself. Yes, I had dinner at 3 pm. I work tonight so I figured I had to eat earlier than usual. So anyway I mulled over the many dinner posibilities for hours and landed quite nicely on stirfry. Upon checking my refrigerator for vegetables I found my sesame seeds. Then I thought why not sesame chicken? 

This is what I came up with...

Ingredients:

Seasame Chicken-

2 tablespoons soy sauce

1 tablespoon pinapple juice

2 dashes sesame oil

2 tablespoons all-purpose flour

2 tablespoons cornstarch

2 tablespoons water

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon canola oil

4 (5 ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes

vegetable oil for frying

Sesame sauce-

1/2 cup water

1 cup chicken broth

1/4 cup rice vinager or distilled white vinegar

1/4 cup cornstarch

1 cup white sugar

2 tablespoons soy sauce

2 tablespoons sesame oil

1 teaspoon red chile paste

1 teaspoon Ginger

1 teaspoon Nutmeg

1 clove garlic, minced

Stir fried Veggies-

2 tablespoons vegatable oil

1 green bell pepper, julianned

1 red bell pepper, julianned

1/2 lb sugar snap peas, trimmed

1 large carrot, sliced or julianned

1 small head broccolli, chopped

minced ginger, optional

Sesame seeds

Directions

1. Combine the ingrediants for sesame chicken. Mix well; stir in the chicken. Cover and refrigerate for 20 minutes.
2. Heat oil in a large wok or large saucepan to 375 degrees F (190 degrees C).
3. Combine the ingredients for sesame sauce in a small saucepan. Bring to a boil, stirring constantly. Turn heat to low and keep warm, stirring occasionally.
4. Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
5. Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.
6. Heat 2 tbs vegetable oil in wok or medium sized skillet. Stir fry the vegetables with ginger 2-4 minutes. Add Chicken mixture heat for 2 min longer serve over rice.