This recipe is ridiculously easy to make. It’s perfect for a quick weeknight meal! I’d chopped up all the chicken the night before so I actually had dinner on the table in a little under 25 minutes tonight. Perfect!
2 tbsp cornstarch
1 pinch each salt & pepper
3 boneless, skinless chicken breasts cut into 1 inch pieces
2 tbsp vegetable oil
3 tbsp soy sauce
1 tbsp water
1 tbsp toasted sesame oil
2 tbsp brown sugar
2 tbsp rice vinegar
1 inch fresh ginger, grated
1 clove garlic, minced
2 tbsp sesame seeds
1 tbsp cornstarch
In a bowl, mix together the egg, cornstarch, salt and pepper. Add the chicken to the mixture and toss until all the pieces are coated.
Heat the oil over high heat (you want the oil pretty darn hot!) add the chicken and all the egg mixture. Cook the chicken, only gently turning it to brown all sides, for about 10 minutes. You want your chicken to be nice and golden. Pour out any excess oil from the pan.
While the chicken is cooking, mix all the sauce ingredients together. Add to the chicken once it’s cooked. The sauce will begin to thicken as soon as it hits the pan. Stir for a minute and remove from the heat. The sauce should continue to thicken to the right consistency.
Serve over rice and sprinkle with extra sesame seeds and green onion.
I was inspired by this recipe on Budget Bytes: http://www.budgetbytes.com/2013/08/easy-sesame-chicken/ but decided to increase some of the ratios for the sauce.