3-4 lb. chicken breasts or thighs
1/4 c. sesame seeds
3 tbsp. salad oil
1/4 c. soy sauce
2 tbsp. brown sugar
1 1/2 tsp. minced fresh ginger or 3/4 tbsp. ground ginger
1/4 tsp. pepper
2 cloves garlic, minced or pressed
4 whole green onions, thinly sliced

Remove skin and bones from chicken. Cut in about 1 inch chunks. In a large frying pan combine sesame seeds and oil. Cook over medium-low heat, stirring occasionally, just until seeds are golden, 2 minutes. Let cool. Stir in soy sauce, sugar, ginger, pepper, garlic and 1/2 onions. Mix in chicken. Cover and chill 1-4 hours.

Arrange meat with all the marinade in a single layer in 10x15 baking pan. Broil about 6 inches from heat about 10 minutes. Turn pieces over and continue cooking until chicken is no longer pink, about 5 minutes more. Garnish with remaining green onions. Serve over rice. Serves 4-6.