Friday, January 11, 2013

Sesame Chicken



1 TBS sesame oil
1 1/2 tsp soy sauce
1 1/2 tsp rice wine vinegar
1 tsp ginger
1 tsp cornstarch

1 lb boneless, skinless chicken tenders

1 tsp sesame seeds


1/4 cup water
1 bouillon cube
1 TBS sesame oil
1 TBS honey
1 tsp white rice vinegar
1/2 tsp red chili flakes
2 tsp cornstarch

1 tsp vegetable oil
1/2 tsp minced garlic
1 cup frozen peas


1.   Prepare marinade.  Combine marinade ingredients in a small mixing bowl or large Ziploc bag.  (sesame oil, soy sauce, rice wine vinegar, ginger, cornstarch)  Mix well, add chicken tenders.  Refrigerate a minimum of 20 minutes.

2.  Toast sesame seeds.  To toast the sesame seeds, use a small DRY skillet.  Toast for approximately 1-2 minutes until seeds begin to brown.  Set aside to cool.

3.  Combine the sauce ingredients (water, bouillon, soy sauce, sesame oil, honey, rice vinegar, chili flakes, cornstarch) in a small bowl or measuring cup.

4.  In a HOT skillet, add oil and garlic and begin to stir-fry.  Moving the garlic quickly - add the chicken tenders and continue to cook until no longer pink.  Next top the chicken with the peas and cook for about a minute before adding the sauce blend.  Allow the ingredients to simmer and thicken.

5.  Serve with rice or noodles, top with toasted sesame seeds.

HINT: Next time we will use sugar snap peas instead of regular peas.  The additional or removal of the red chili flakes can be adjusted for personal preference.  Here, we like it hot!  Enjoy!!

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