For the ladies I work with

This has been created because I am way too lazy to actually create recipe booklets for you all. Instead I'm going to post my recipes here, and with stunningly amateurish photos.  You are going to admire my efforts to take good photos, but deem all the attempts mediocre at best.
Without further ado, here is a recipe that has at least garnered me at least 7 new friends over the years. I don't know, maybe it's 8. It's the cracked out sesame chicken. The original recipe came from a Colorado Collage cookbook, but has been mutated so thoroughly over the years I can safely call it my own.

SESAME CHICKEN

For the sauce:
1 cup low-sodium chicken broth
1/4 cup soy sauce
2 1/2 tablespoons white vinegar
1/2 cup sugar
3(ish?) tablespoons dry sherry

Mix all of these ingredients in a bowl and set aside.

Chicken:
1.5 lbs boneless skinless chicken breast, diced into large chunks
2-3 teaspoons soy sauce
2-3 teaspoons dry sherry
A couple of shots of toasted sesame oil

Combine the chicken with the soy sauce, the sherry and the sesame oil and let marinate for at least 45 minutes.

Coating and frying:

2 egg whites, beaten until just starting to foam
Add the beaten egg whites to the marinated chicken and stir to coat.
Using either a wok or a large deep saute pan, heat approximately 2 cups canola oil over medium high heat.
Get yourself a nice shallow pie dish, and dump in roughly 1/3 cup cornstarch to 1 cup panko crumbs. I never measure this so those figures were completely pulled out of thin air. You do want to keep the ratio of this mixture roughly even as you fry the chicken.

Working in small batches, coat the chicken in the cornstarch-panko mixture and fry until nicely golden brown. I recommend having a large baking dish lined with paper towels next to the wok so you can leave your cooked chicken there to drain while you're frying the rest. Once you're done with frying the chicken, drain all but a couple of teaspoons of the oil and reduce the heat to medium-low. Add in:

6-8 garlic cloves, minced
2 teaspoons crushed red pepper
3 teaspoons sriracha chile sauce

Saute until fragrant, about 30 seconds. Then add in the reserved sauce and increase the heat to medium. Once the sauce starts to boil, take a couple of tablespoons of cornstarch and mix it with an equal amount of water. Whisk in the cornstarch mixture as the sauce is boiling. This will give you that deliciously thick and gloppy texture that lets everyone know this sauce is horrible for them but they won't be able to stop eating it.
Once the sauce is thickened add the chicken back in and toss to coat. Sprinkle with sesame seeds and maybe some chopped scallions if you feel like it. Serve with rice.
Note: Lately I've been grating ginger in to the sauce, which has been a delicious addition.