Instructions: Water level medium

Combine all ingredients except chicken and sesame seeds in a shallow bowl large enough to hold chicken. Add chicken and turn to coat. Cover and refrigerate for at least 20 mins. or up to 2 hours. Remove the chicken from the bowl, reservong vinaigrette and put in a single layer in steaming basket. Cover and steam until the chicken is cooked throug and the juices run clear when the thickest part is pierced with a small knife, 15-20 mins.

Transfer the chicken to a plate and let rest for 5 mins. Meanwhile, pour the reserved vinaigrette into a small nonreactive saucepan and bring to a boil. Remove from heat and set aside. To serve slice the breasts crosswise on an angle and fan the slices on individual plates. Bring the vinaigrette back to a boil and pour over the chicken. Sprinkle with the sesame seeds.

NOTES : I put the chicken in a zipper plastic bag and add the vinaigrette to marinade. It is very easy and less messy.

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