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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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The Chinese Five-Spice powder gives it that extra bite you're looking for. If you don't have Mirin (Mirin is a sweet rice wine) you can substitute 1 Tb dry sherry +1/2 tsp sugar or white wine + sugar to taste. Hope you enjoy. Serve this with rice or noodles. It doesn't make very much sauce so I would double the sauce. You don't want the rice soaked in sauce just coated with the sauce. Ingredients:
3/4 lb boneless skinless chicken breast half |
1 tablespoon soy sauce |
1 tablespoon honey |
1 tablespoon mirin |
1 teaspoon minced gingerroot or 1/2 teaspoon powdered ginger |
1/2 teaspoon chinese five spice powder |
3 tablespoons toasted sesame seeds |
1 tablespoon cornstarch |
1 tablespoon vegetable oil |
Directions:
1. Cut chicken into 1 inch strips.
2. In a large bowl, combine chicken, soy sauce, mirin, ginger, honey, five-spice spice powder, and cornstarch, coat chicken well, refrigerate for 30 minutes.
3. Heat oil in large frying pan over high heat.
4. Add chicken. Stir-fry 5 minute or until lightly browned.
5. Remove from heat, sprinkle with sesame seeds before serving.
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