Ginger sesame chicken

Ok, so food photographer, I am not!  The problem is, it's hard to take pictures while I'm cooking!  My energy is more focused on making sure that I'm reading the recipe (when I read recipes), or that I'm not burning the food.  Generally I have my phone in the kitchen next to me and can grab a quick crappy cell phone pic, that does the food no justice at all, but a picture of something is better than a picture of nothing! 

Anyway...Ginger Sesame Chicken...another favorite in our house!  One that is pretty easy to make, but at the same time, one that I don't make nearly often enough.  When I do make it, it's gobbled up pretty quickly.  I found the recipe in a cooking magazine a few years ago.  I can't remember which one it was, but the recipe is as follows:

1 tbsp. cornstarch
3/4 c. chicken broth
2 tbsp. sesame seeds
2 tbsp. maple syrup
4 tsp. soy sauce
1/2 tsp. ground ginger
1/4 tsp. pepper
1 1/2 lbs boneless skinless chicken breasts, cut into 1" cubes
2 tbsp. olive oil, divided
1 c. chopped green pepper (Doesn't have to be green pepper.  I often will use orange or yellow peppers)
1/2 c. chopped onion
Hot cooked rice

In a small bowl, combine the first seven ingredients until blended; set aside
In a large sillet or wok, stir-fry chicken in 1 tbsp. oil for 4-6 minutes or until no longer pink. Remove and keep warm
Stir-fry green pepper and onion in remaining oil for 2 minutes.  Stir cornstarch mixture and add to the pan.  Bring to a boil; cook and stir for 1 minute or until thickened.  Add chicken; heat through
Serve with rice
Makes 4 servings