This is an old family recipe I pulled out, dusted off and updated. I had planned to bake some chicken until I realized the bread would not be done in time and I only had one oven. So stove top it is! (Didn't feel like getting out the rotisserie). I serve this with rice and "cauliflower rice" to sop up the yummy juices. I hope you enjoy it as much as we do.(dang! We gobbled it up before I thought to get a picture, sigh).
1Heat the oil in a large skillet. Brown chicken on all sides.
2In a bowl, mix together next 8 ingredients (not the corn starch, water or sesame seeds) and pour over the chicken pieces in the skillet. Cover and simmer 35-45 minutes, turning the pieces after about 20 minutes.
3Remove chicken to platter. Skim any fat from the juices in the pan and set it to simmering. Blend together the cornstarch and water. Add to the pan, whisking and cooking until thick. Spoon sauce over chicken and sprinkle with sesame seeds. Serve extra sauce on the side.