Kumquat Chicken

Ingredients:
2 cups kumquats, seeded and quartered
1 tablespoon sugar
1 lb. skinless, boneless chicken breasts, cut into strips
2 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon cinnamon
1 teaspoon ground cloves
1 1/2 tablespoon chili oil
2 tablespoon fresh ginger grated (tip: you can freeze a ginger root and grate what you want as needed)
1/2 cup chicken broth
1 tablespoon rice wine vinegar
2 tablespoons sesame seeds, lightly roasted

Directions:
Combine kumquats, sugar, and chicken. Allow the mixture to sit for half an hour, tossing occasionally. Combine hoisin sauce, soy sauce, corn starch, cinnamon, and cloves. Set aside. In a wok or large skillet combine chili oil and grated ginger. Sauté on medium heat for 1 minute. Add chicken. Cook for 3 minutes. Add sauce mixture and kumquats. Stir until thickened. Add vinegar. Turn down the heat, cover the pan and simmer another 2-3 minutes, until chicken begins to brown and kumquats soften. Add water if needed during cooking. Toss with sesame seeds and serve over rice or noodles.