Chicken

Serves 4-6

Sesame Chicken

This recipe is so versatile and can easily be doubled. The chicken is evenly coated with cornstarch just

like most stir-fry dishes. I like it because of the heavenly smells that radiate from the pan.

Ingredients

• 2 Tbsp packed brown sugar

• 1 tsp cornstarch

• 4 tsp soy sauce

• 1 Tbsp rice vinegar

• ¼ cup water

• 1½ tsp toasted sesame oil

• 1/3 cup cornstarch

• 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch wide pieces cut across the grain

• 1½ tsp sea salt

• 3 Tbsp vegetable oil

• 2 cloves garlic, minced

• 2 Tbsp toasted white sesame seeds

• 1 medium scallion, thinly sliiced on the diagonal

Cooked rice or noodles for 4 servings.

Instructions

1. In a small bowl, combine brown sugar, corn starch, soy sauce, rice vinegar,water and sesame oil; whisk thoroughly;

set aside. I like to use my immersion blender. It makes short work of combining the sauce ingredients.

2. In a medium bowl, toss the chicken with the salt; add the 1/3 cup cornstarch; toss until evenly coated separating

pieces if necessary.

3. Heat 2 tablespoons of the oil in a large skillet over medium-high heat; add half the chicken and brown on each

side until cooked through. Set aside and add the remaining tablespoon of oil to the pan; repeat with the last half of

the chicken.

4. Return the first half of the chicken in the pan; add the garlic and cook for about 30 seconds; add the sauce and

cook until it starts to thicken; spoon over prepared rice in serving plate. Sprinkle with toasted sesame seeds and

sliced scallion.

KEYWORDS

sesame chicken, stir fry

LAURA LEE ALICE
COOKS