Ingredients:
3 lbs chicken parts, skinned
1/2 cup water, plus
1 tablespoon water, divided
1/3 cup apple juice ( no sugar added)
2 tablespoons reduced sodium soy sauce
2 tablespoons sliced green onions
1 tablespoon ketchup
1 tablespoon dark brown sugar
2 garlic cloves, minced
1 dash red peppers
1 teaspoon cornstarch
2 teaspoons sesame seeds, toasted
Directions:
To toast sesame seeds, bake at 350F for 10 minutes.
Spray a 5 quart saucepan or dutch oven with nonstick spray.
Set over medium heat.
Add chicken parts and cook, turning when necessary, until chicken is browned on all sides, 4-6 minutes.
Transfer chicken to a platter and set aside.
In 2-cup measure or small mixing bowl, combine 1/2 cup water with the juice, soy sauce, scallion, ketchup, sugar, garlic, and red pepper. Mix well.
Pour into pot and cook over medium heat for 1-2 minutes, stirring constantly to scrape up any browned particles from bottom of pan.
Reduce heat to low and return chicken to pot.
Cover and cook until chicken is tender, 20-25 minutes.
Transfer chicken to platter and keep warm, reserving liquid in pot.
Dissolve cornstarch in remaining tablespoon water and add liquid to pot.
Cook, stirring frequently, until sauce is thickened, 3-4 minutes.
Pour sauce evenly over chicken and sprinle with toasted sesame seeds.
6 Points per serving (serves 4).
Servings: 4
Time preparation: 15 min.
Time total: 30 min.