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Recipes

Skillet Sesame Chicken

August 28, 2017

This is one of our favorite in-a-hurry meals, taking less than 30 minutes to make from start to finish. Easy enough for a beginning cook with restaurant-quality results!

Serves three. 

Ingredients

Chicken

  • 1 pound chicken breast or thigh meat, cut into 1-inch pieces
  • 2 tablespoons cornstarch
  • 1 large egg
  • kosher salt and freshly ground black pepper to taste
  • 2 tablespoons extra virgin olive oil
  • about 4 cups cooked rice
  • 2 to 3 green onions, sliced, for garnish.

Sesame Seed Sauce

  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon water
  • 1/2 tablespoon toasted sesame oil
  • 1 and 1/2 tablespoons seasoned rice vinegar
  • 1 and 1/2 tablespoons brown sugar
  • 1-inch piece fresh ginger, grated
  • 2 cloves garlic, grated
  • 1 tablespoon cornstarch
  • 2 tablespoons sesame seeds, preferably toasted

Preparation

Heat a large skillet over medium-high heat and add the olive oil.

In a large bowl, whisk together the cornstarch, eggs and a dash each of salt and pepper. Save the cornstarch measuring spoon; you’ll need it again for the sauce.

Add cut-up chicken and toss in the egg mixture until coated. When the oil in the skillet shimmers, add chicken and any remaining egg mixture. Cook 4 to 5 minutes, until bottom is golden and a bit crispy, then flip the chicken over and cook an additional 4 minutes. Chicken will come off in eggy chunks when you turn it; separate the pieces when cooking side two.

While the chicken cooks, prepare the sauce. Make sure you have the ingredients lined up in advance, and to save time, use the same grater or microplane for the garlic and the ginger. In a small bowl or glass measuring cup, add soy sauce, water, sesame oil, rice vinegar, brown sugar, ginger, garlic and cornstarch. When the chicken is done, add sesame seeds to the sauce mixture and pour over the chicken. Stir to coat the chicken and take off of the heat.

Portion rice and chicken into bowls and serve topped with green onions. A drizzle of toasted sesame oil over the top makes it even better!

Cooks’s note: We used a mix of toasted black and white sesame seeds that were left over from another dish. The sauce is just enough to lightly coat the chicken. You may want to double it if you want it to soak into your rice. The recipe can be doubled or tripled, and cold leftovers are delicious in a salad.


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