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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Bill made this tonight and it's really delicious! We're writing it down so we don't forget what he did. (This is DH. I tried to make some Chinese stuff for the Purdiest girl in the whole universe [Whom you know as Recipe Junkie] a few weeks ago, and it didn't work out so well. But this try had us all stuffing ourselves. This is good, since I am most happy when my Purdiestness girl is likewise happy. I shall give her kissez now.) Ingredients:
1 lb boneless skinless chicken breast |
1 tablespoon sesame oil |
1 tablespoon sesame oil |
2 tablespoons raw unsalted sunflower seeds |
2 tablespoons raw unsalted sunflower seeds |
1 tablespoon ginger |
1 cup water |
2 tablespoons water |
1 cup soy sauce |
1 tablespoon honey |
1 cup brown sugar |
1 teaspoon sage |
1 teaspoon five-spice powder |
2 tablespoons cornstarch |
1 lb frozen oriental-style vegetables |
1 tablespoon apple cider vinegar |
1/2 teaspoon pepper |
1 cup rice (cooked) |
1/2 teaspoon garlic powder |
1/2 teaspoon garlic powder |
Directions:
1. Combine 1 cup water, soy, honey, ginger, sage, brown sugar, five spice and apple vinegar in small saucepan.
2. Bring to a simmer.
3. Mix corn starch with 2 T water.
4. Add to sauce.
5. Simmer at very low heat for 30 minutes.
6. put 1 T sesame oil and 1/2 t garlic powder in 12 pan. Add chicken and 2 T sunflower seeds, cover and cook at low heat for 30 minutes, stirring occasionally.
7. Put 1 T Sesame oil and 1/2 t garlic powder in 12 pan. Add vegetables and 2 T sunflower seeds, then cook at low heat for 15 minutes, stirring occasionally.
8. After 30 minutes, uncover chicken and cook at medium heat until lightly browned.
9. After 15 minutes, uncover vegetables and cook at high heat until very lightly browned.
10. Place vegetables and chicken over cooked rice.
11. Spoon sauce over chicken and vegetables until lightly but evenly coated.
12. Serve warm.
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