Sesame Chicken With Dipping Sauce

• 2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup bottled teriyaki sauce
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 egg whites
• 1 cup sesame seeds, lightly toasted
• Dipping Sauce
• 1 cup red currant jelly
• 4 teaspoons soy sauce
• 2 teaspoons grated fresh ginger

1. Heat oven to 350 degrees F. Coat baking sheet with nonstick cooking spray.
2. Combine chicken pieces and teriyaki sauce in medium-size bowl. Let stand 15 minutes.
3. Combine flour, salt and pepper in large, resealable plastic food-storage bag. Lightly beat egg whites in a bowl. Spread out sesame seeds in shallow pan. Add chicken cubes, a few at a time, to flour mixture; seal bag; shake to coat. Dip floured chicken pieces into egg white. Roll in sesame seeds to coat. Place on prepared baking sheet.
4. Bake in 350 degree F oven for about 20 minutes or until golden and cooked through; instant-read meat thermometer inserted in chicken pieces should register 160 degrees F.
5. Dipping Sauce: Meanwhile, in small saucepan, heat jelly, soy sauce and ginger until warmed. Serve with chicken.
6. Note: In a large skillet, spread sesame seeds, working in batches if too crowded. Toast over medium heat, stirring occasionally, until lightly colored, 2 to 3 minutes.
7. Make-Ahead Tip: Chicken pieces can be coated and refrigerated up to 4 hours.

chicken breasts, teriyaki sauce, allpurpose, salt, pepper, egg whites, sesame seeds, dipping sauce, red currant, soy sauce, ginger

Taken from www.food.com/recipe/sesame-chicken-with-dipping-sauce-151001 (may not work)