Optional: 1 tablespoon maple syrup or honey (NOT for babies under 1)
Heat 1 tablespoon sesame oil in large skillet over medium-high heat. Add chicken and cook until almost fully cooked, about 4-5 minutes.
Add the vegetables, scraping the browned chicken bits from the bottom of the pan and stirring into the vegetables. Add ½ cup broth to pan. Bring to a boil, cover, and reduce heat to low. Simmer for 10 minutes. This will ensure the vegetables and chicken will get tender.
In a bowl, combine all the ingredients for the sauce.
Give the sauce a good stir to break up any cornstarch clumps and add to the skillet. Bring to a boil, stirring frequently. Cook for 5-8 minutes, until sauce has thickened slightly.
Garnish with as much or as little sesame seeds as you wish. Enjoy with rice, noodles, any cooked grains or lentils.
If able, I highly recommend making this at least an hour before enjoying to allow for the orange notes to mellow out and the flavors to meld.To serve to baby:Finely chop the chicken and vegetables. I like to use kitchen shears. Fold into scoopable foods, like cooked lentils, rice, mashed avocado, etc. At this point, you can serve as is with a spoon. Be sure to scoop up some of the sauce to provide moisture to the mixture.You can also shape into balls to make it easier for your baby to eat with their hands. Remember, less is more so don’t fill your baby’s plate with too much food. You can always serve more if your baby seems interested. To store:Fridge for 3-5 days. I recommend reheating in a skillet over low heat with a splash of water to help loosen the sauce. You can also freeze for up to 3 months.