December 3, 2007

sesame chicken

Another easy recipe idea I got from the latest Everyday Food magazine we subscribe to. Seems like I've been trying out more recipes from this magazine than from the others we get. I find Everyday Food recipes simpler and practical using common ingredients found in most grocery stores. This sesame chicken recipe is a lighter version of the Chinese restaurant favorite. Blanch some chopped broccoli and set aside. Boneless chicken breast fillets are most convenient to use for this recipe. Season the cubed chicken with salt and pepper. Cornstarch and egg (egg whites only may be used for a much healthier version) were whisked together then the chicken cubes were added to it. Pan-fry a few at a time in olive or canola oil until golden brown. Transfer to a plate lined with paper towels and set aside. Prepare the sauce by combining and whisking together light soy sauce, some water or chicken broth, toasted sesame seeds, a teaspoon of sesame oil, hot sauce (optional) and honey in a small bowl. Heat this up then stir in a cornstarch and water mixture (about 2 tablespoons each) to thicken the sauce. Add the chicken to the sauce long with the blanched broccoli just before serving. Sprinkle with additional toasted sesame seeds and sliced green onions for garnish and additional flavor.
the sesame chicken was served with soba noodles (above)
but steamed white or brown rice go well with this dish as well

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