|Sesame Chicken © Rhiann Wynn-Nolet|
Like all Quince Cottage tested and approved recipes, this one's easy, customizable (to a degree), and yummy. We ordered shrimp egg rolls and some lo mein to go with it.
2 TBS reduced sodium soy sauce
2 TBS orange juice (if you use fresh, grate a 1/4 tsp or so of peel and add)
1 1/2 tsp toasted sesame oil (ideal, but canola oil would work)
2 1/2 tsp brown sugar (honey would probably work too)
2 tsp rice vinegar (ideal, but apple cider would also work)
1 (1 inch) piece fresh ginger, peeled and grated (store extra ginger in a baggie in the freezer)
1/2 tsp minced garlic in oil
2 TBS sesame seeds
1 TBS cornstarch
2 TBS cornstarch
1 lb. boneless skinless chicken (breast or thigh meat)
Garnish with chopped scallions if desired
1. In a small bowl stir together soy sauce, OJ, oil, brown sugar, vinegar, ginger, garlic, sesame seeds and cornstarch
2. To prepare chicken, whisk together egg, cornstarch, salt and pepper. Cut chicken into 1" pieces. Toss chicken in egg mixture.
3. Heat vegetable oil in large skillet over medium-high heat. When oil is very hot, add chicken. Cook, stirring occasionally, until chicken is golden brown and cooked through (7-10 minutes). Drain off excess oil if desired.
4. Pour sauce over chicken. Toss to coat. Sauce will thicken as it heats. Remove from stove when heated through and sufficiently thickened. Serve to plate and garnish with scallions if desired.
And since no post is complete without a picture of at least one of our cute Irish Jack Russells, here's Buster with his all-time favorite toy. It's going to be a tragic day when that thing gives up the ghost.
|Buster © Rhiann Wynn-Nolet|