lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, June 26, 2017

Sesame Chicken

I love any sort of chicken stir fry, especially in the summer time when I don't want to spend a ton of time in the kitchen. Anything that cooks up in under 10 minutes is a huge win for me, especially when it is consistently 90+ degrees here, even in the evening time.  I much prefer using boneless skinless thigh meat in stir fries.  I think it cooks up nicer than boneless skinless chicken breast, which can dry out quickly in a stir fry.  I have this giant bag of sesame seeds that I got at a farmer's market and I have finally found a recipe that may allow me to actually use the whole bag, thank goodness. This recipe is adapted from Budget Bytes.
Sesame Chicken

1 large egg
2 tablespoon cornstarch
¼ teaspoon salt
¼ teaspoon pepper
1 pound boneless, skinless chicken thighs
2 tablespoons vegetable oil

2 tablespoons soy sauce
¼ cup water
1 ½ teaspoons toasted sesame oil
1 ½ tablespoons brown sugar
1 ½ tablespoons rice vinegar
1 inch fresh ginger, grated
1 clove garlic, minced
2 tablespoons sesame seeds
1 tablespoon cornstarch

In a large bowl, whisk together the egg, cornstarch, salt and pepper. Toss the chicken in the egg mixture. Heat the oil in a large skillet over medium high heat, when heated, add the chicken and all of the egg mixture. Cook, stirring occasionally, until the chicken is cooked through, 7 to 10 minutes. While the chicken is cooking, stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, ginger, garlic, sesame seeds and cornstarch. Pour the sauce over the chicken and toss well to coat completely. Once the sauce has thickened, serve the chicken over white rice.

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