Monday, February 22, 2010

Sesame Chicken

And so begins the series of Chinese recipes my husband (and sometimes I) cook.  We tried this once on a whim and it was delicious, but we have yet to do it again in order to take pictures and post here.  So I am going to post the recipe and add the pictures the next time we make this tasty dish (I know, I say that, but I mean it this time).

Sesame Chicken

We don't measure this
1-2 boneless skinless chicken breasts, depending on size and how many you are feeding
1/2 c cornstarch, plus
2-3 drops sesame oil
1 tsp sesame seeds
1 c chicken broth or stock
1/4 c soy sauce
1/4 c white or rice vinegar
1/4 c white sugar
1/4 tsp ground ginger

Cut chicken breasts into small bite sized pieces.  Dredge in  1/2 cup cornstarch, then fry in wok (If you fry it in a wok you'll burn it, unless your deep-frying) or frying pan in a tablespoon or two of vegetable or olive oil.

Measure this: In a small saucepan, combine sesame oil, chicken broth, soy sauce, cornstarch and ginger.  Whisk over medium heat, til cornstarch causes it to thicken.  Toss sauce and chicken pieces together in the wok or frying pan, then serve over rice, with veggies.

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