Chang Chicken

I don't have a picture for this right now, because the pictures I took didn't come out well at all.  However, for any of you that have been to P.F. Chang's, and eaten their chicken lettuce wraps, this dish should taste very familiar.  I took the sauce for the wraps, and used it to make a main dish.

1 1/2 - 2 lbs. diced chicken (raw or cooked)*
1-2 Tbl. veg. oil
1/2 tsp. sesame seeds
1/4 C sugar
1/2 C water*
2 Tbl. soy sauce
2 Tbl. vinegar
2 Tbl. ketchup
1 Tbl. lemon juice
1 Tbl. mustard
1/2 tsp. garlic powder
1/4-1/2 tsp. red chili pepper flakes
1 tsp. minced onions

1 Tbl. water
1/2 Tbl. corn starch
1/2 C nuts i.e. water chestnuts, cashews, almonds (pieces, slivers, slices, etc.)

*I used canned chicken this time, and it was great and easy.
*I used the juice from the canned chicken for the 1/2 C water

In a separate bowl mix the ingredients for the sauce (from the sugar down to the minced onions).  In a skillet, heat the oil on a fairly high setting, and then add in the seeds, and mix around a bit to get the sesame flavor out (you could also just use some sesame oil if you have it handy).  Then add in your chicken (staying on high).  If you're using raw chicken, make sure the chicken is white all over, and cooked through before moving on.  If you're using cooked chicken, it just needs to get hot.  Add in the sauce mixture, and heat it up.  In a separate little bowl you'll want to have the water and cornstarch all mixed and ready to go.  Once the food is all hot, and pretty much ready to eat, add in the cornstarch mixture to thicken the sauce.  Mixing constantly.  Just before serving, add in the nuts, and mix.  Serve over hot rice, and enjoy.
Makes about 6 servings.

(Recipe courtesy of Pirijo Silver