Evergreen's Sesame Chicken |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is yet another installment in the Evergreen recipe saga. This one came from the son. After going there so much, I didn't even need to wait to be seated; I walked in and they knew I wanted chopsticks (not everyone can use them, you know), ice water, and the buffet. Someone said they really like the sauce over rice-I think this one has plenty. It also freezes/reheats nicely for you OMAC people! NOTE: someone docked me a star (I think) because I didn't mention reduced sodium stuff. If you want, exchange whatever you can for low-sodium. ALSO: this goes really fast if you assemble everything on your counter BEFORE you do this because after you start, it literally is a matter of a few minutes. Ingredients:
3 medium chicken breasts |
3 -5 drops sesame oil |
2 tablespoons soy sauce |
2 tablespoons flour |
2 tablespoons cornstarch |
2 tablespoons water |
1 1/2 teaspoons brown sugar |
1 teaspoon oil |
1/2 cup water |
1 cup chicken broth |
3 tablespoons white vinegar |
1/4 cup cornstarch |
1 cup sugar |
2 tablespoons soy sauce |
2 tablespoons sesame oil |
1 teaspoon garlic powder |
2 tablespoons sesame seeds, toasted |
Directions:
1. Cut the chicken into bite-sized pieces, the smaller, the faster this cooks. Mix the marinade ingredients in a zip-top bag and toss in the refrigerator while you assemble everything else. (You don't have to marinate this recipe for two weeks - no need!).
2. Deep fry the chicken pieces in hot oil and drain on a paper towel.
3. Keep the meat warm.
4. Pour all the ingredients in the skillet and cook until the thickness you desire. I aim for the consistency of giblet gravy.
5. Return the meat to the skillet and turn the heat to low; leave on the stove until meat is hot.
6. Serve garnished with the toasted sesame seeds.
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