Semi-homemade Sesame Chicken

I used to make the entire dish from scratch, but I have found an excellent shortcut.  Just as good as take out.  To make this dish you will need:

2 tablespoons all-purpose flour

2 tablespoons cornstarch

1/4 teaspoon baking soda

1/4 teaspoon baking powder

2 tablespoons low-sodium soy sauce

1 tablespoon dry sherry

2 tablespoons water

1 teaspoon vegetable oil

1 dash sesame oil

1 poundskinless, boneless chicken breast meat - cubed

1/4 cup vegetable oil

2 packages of Campbell's Toasted Sesame Skillet Sauce

1 package of sugar snap peas *

1 8 ounce package of mushroom, quartered

Dash of sesame seeds

Few scallions chopped.

1.)  Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a large baggie. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; mush until smooth. Add in chicken, close bag and mush until coated with the batter, then cover, and refrigerate for 20 minutes.

2.)  *If using fresh sugar snap peas, peel off the "stems", put in a microwave bowl and cook for a few minutes in the microwave to gently soften. If using frozen, defrost and and drain the sugar snap peas.

3.)  Heat olive oil in a deep fry pan.  Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown, browning on all sides.  Do in batches so you do not crowd the pan.  Drain on a paper towel lined plate.

4.)  Scrap the bottom of the pan.  Reduce the heat to medium low.  Add the Skillet Sauces and the mushrooms.  Cook for a few minutes to cook the mushrooms.  Add the chicken and the sugar snap peas.  Heat through for 5 minutes to make sure the chicken is completely done.  Serve over rice.  Garnish with the sesame seed and the chopped scallions, xiang shou!