Friday, August 22, 2014

Easy Sesame Chicken

One of my girls made sesame chicken to take to bible study one night a while back. It was really good and pretty easy. It was requested again for dinner at home. Of course, we couldn't find the recipe we printed off and a quick search didn't bring it up but I did find this one. It was even easier, really tasty, and quick. My only quibble with it is that it didn't make enough sauce so I've doubled the recipe here for the sauce. The recipe calls for boneless, skinless chicken thighs; you can also use breasts or tenderloins (which is what I had and used).

Easy Sesame Chicken
serves 4

Not the prettiest picture, but I had already eaten all mine.
1 egg
2 Tbsp cornstarch
1 pinch each salt & pepper
1 lb boneless skinless chicken thighs
2 Tbsp vegetable oil

4 Tbsp soy sauce
2 Tbsp water
1 Tbsp toasted sesame oil
3 Tbsp brown sugar
3 Tbsp rice vinegar
2 inches fresh ginger, grated
2 cloves garlic, minced
4 Tbsp sesame seeds
2 Tbsp cornstarch

for serving
4 c cooked jasmine rice
2 whole green onions, sliced

In a large bowl, whisk together the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper. Trim any extra fat from the chicken, then cut into small 1 inch pieces. Toss the chicken in the egg and cornstarch mixture.

Heat a large skillet with 2 Tbsp of vegetable oil over medium-high heat. When the oil is very hot, add the chicken and all of the egg mixture. Cook the chicken, stirring only occasionally, until it is golden brown and cooked through (about 7-10 minutes). Drain off the excess oil, if desired.

While the chicken is cooking, prepare the sauce. In a small bowl stir together the sauce ingredients. Once the chicken is cooked through and golden brown, pour the sauce over top. Toss the chicken to coat the sauce. The sauce will begin to thicken as soon as it hits the hot skillet. Once the chicken is coated and the sauce thickened, turn off the heat.

Serve the chicken over a bed of rice and sprinkle the sliced green onions over top.

modified from Budget Bytes

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