Sesame Chicken

1 lb boneless, skinless chicken breast, 1" cubed
1 TBSP sesame oil- divided
1/2 c. fruit juice (I use whats on hand and adjust to suit, usually apple, orange, pink grapefruit, or a tropical blend)
1/4 c. soy sauce
1/4 c. rice wine vinegar
2 TBSP orange marmalade
1 TBSP honey
1 tsp siracha
1 TBSP cornstarch
1/4 c. sesame seeds
3 cloves garlic, grated
1/2" ginger root, grated
1/2 c. thinly sliced scallions
salt and pepper

In a dry skillet, toast sesame seeds over medium heat. (Add them to the hot skillet, and stir often until golden.) Set aside.

Toss chicken with 1 tsp sesame oil, salt and pepper. Saute in a skillet OR skewer and grill OR spread on a baking sheet and roast until cooked through. Set aside.

In a small saucepan, combine remaining sesame oil, juice, soy, vinegar, marmalade, honey, siracha, ginger and garlic. Bring to a low boil. Mix cornstarch with 1 TBSP cold water and stir until smooth. Add to sauce with 1/2 of the toasted sesame seeds.

Toss the cooked chicken with the sesame sauce. Serve over brown rice and garnish with the remaining toasted seeds and scallions.