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Sesame Chicken and Vegetables

1 cup (250 mL) panko bread crumbs
3 tbsp (45 mL) sesame seeds
500 g skinless boneless Ontario Chicken Breasts
3 tbsp (45 mL) cornstarch
1  Ontario Egg, whisked
2 tsp (10 mL) vegetable oil
2  Ontario Greenhouse Sweet Peppers, chopped
1  Ontario Onion, chopped
1/2 cup (125 mL) no salt added chicken broth
3 tbsp (45 mL) Ontario Honey
2 tbsp (25 mL) each soy sauce and sesame oil
1 tbsp (15 mL) each brown sugar and rice vinegar
2  cloves garlic, pressed

In shallow bowl, combine panko and 2 tbsp (25 mL) of the sesame seeds. Cut chicken into bite-size pieces; place in medium bowl. Sprinkle with 2 tbsp (25 mL) of the cornstarch; toss to coat. Add egg; toss. Dredge chicken in breadcrumb mixture; press firmly to coat. Place on large, rimmed baking sheet sprayed with cooking oil. Lightly spray chicken with cooking oil. Bake in 450°F (230°C) oven for 15 minutes until chicken is no longer pink inside.

In small bowl, combine remaining cornstarch with 2 tbsp (25 mL) cold water. Set aside.

In large deep skillet or wok, heat oil over medium-high heat. Stir-fry peppers and onion until tender crisp about 5 minutes. Remove to medium bowl.

Return skillet to stovetop. Add broth, honey, soy sauce, sesame oil, brown sugar, rice vinegar and garlic; bring to boil. Stir in cornstarch mixture; cook until thickened, about 1 minute. Remove from heat, stir in pepper mixture and chicken; toss to coat. Sprinkle with remaining sesame seeds.