This recipe really satisfies my craving for Chinese food. I serve it over rice and steamed vegetables on the side. The sauce makes just enough to glaze the chicken. I usually double or even triple the sauce recipe to have enough to pour over our rice and veggies. It is a nice low-fat alternative to the restaurant-style Sesame Chicken.
One tempting whiff of the bacon in our brunch bake, and there'll be a line at the table. With cheese, eggs and savory stuffing, they'll never guess it's better for them.
