Put the cornstarch in a large zip lock bag and add the chicken pieces. Close and shake until all pieces are covered. Combine the garlic powder, ginger, soy sauce, sesame oil (1 tsp.), plum fruit preserve and chicken broth in a medium bowl. Add stevia or honey if you wish to have a sweeter sauce and the hot sesame oil, Tabasco or chili paste for a spicier version. Heat up a large skillet and add the 2 tsp. of sesame oil. Brown the chicken pieces and then add the sauce. Cook for 2-3 minutes or until sauce has thickened. Sprinkle sesame seeds over the whole dish. Great to have over some brown rice, buckwheat noodles or steamed vegetables.

*If you cannot find sugar-free plum fruit preserves, mix in a blender one cut up plum (skin removed), one Tsp. vinegar, dash of soy sauce and sweetener (stevia or honey). You can also use Hoisin sauce.

**A very low sodium chicken broth (and easy to make) is Herb Ox Bouillon by Hormel. Look for it in your local grocery store.