January 7, 2013

This Week in Food: Oh-So-Yummy Sesame Chicken

I just made this recipe last week and we all liked it so much that I had to share it with all of you...it's Sesame Chicken. Nothing totally new and different, nothing you haven't had before, but uber good and relatively easy. I found the recipe, via pinterest, on the How Sweet It Is blog (www.howsweeteats.com). And because I wasn't planning on sharing the recipe at the time I made it, I didn't take any pictures, so I had to borrow one from How Sweet It Is too, so all the credit goes to Jessica--Kudos on a yummy recipe! So, here it is...

Sesame Chicken
2 lbs. chicken breast, chopped into bite-size pieces
1/2 tsp salt
1/2 tsp pepper
3 tbsp flour

1 tbsp toasted sesame oil
1 tbsp olive oil

1 tbsp toasted sesame oil
2 cloves garlic, minced
1 tbsp soy sauce
1 tbsp brown sugar
1 tbsp white vinegar (I used white wine vinegar because I was out of regular white)
1/2 c. chicken stock

2-3 tbsp toasted sesame seeds


Preheat oven to 400 degrees. In a bowl, whisk together chicken stock, brown sugar, 1 tbsp sesame oil, garlic, soy sauce and vinegar and set it aside. Heat oven-proof skillet over med-hi heat. Toss chicken with salt, pepper and flour. Add olive oil and 1 tbsp sesame oil to skillet. Once hot, add chicken. Cook until golden, then flip and cook until golden. Pour chicken stock mixture over the chicken, toss to coat and move skillet to oven. Bake 20 minutes. Carefully remove skillet from oven and sprinkle with sesame seeds. Serve over rice with a vegetable. Delish!

I served the sesame chicken over jasmine rice with a side of steamed green beans. Brown rice would have been healthier, but jasmine is just so good (and I had some on hand). And though we had the green beans on the side, they could easily be mixed in with the chicken and served over the rice. You could also serve this with broccoli or whatever other veggie works for you. If you want to mix your veggies in with the chicken, I recommend increasing the sauce by at least 50%. Just be careful increasing the sauce, because you want more sauce but you also still want it to thicken-up in the oven. Play with it. I'll probably increase the sauce next time I make it just because we like a little more sauce on our rice...and it was good!

Also note, please be very careful removing the hot skillet from the oven and working around it once you've got it out...I burned myself shifting the pan on the stovetop trying to get more green beans for my son...and MAN, did that hurt! So be safe...

And, until next time, happy cooking!

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