Sesame Chicken

Sesame Chicken and Fried Rice Dish Guide

Serves 4

For the Sesame Chicken

2 lbs. boneless chicken (breast or thigh) cut into large bite-sized pieces

2 T olive oil

1 T fresh minced garlic

1 T fresh minced ginger

¼ cup honey

1/3 cup soy sauce

1/3 cup ketchup

2 T brown sugar

2 T rice vinegar

2 t toasted sesame oil

2 t corn starch

2 T sesame seeds

2 scallions, diced

Combine all ingredients except oil and chicken in a bowl saving 1 T of sesame seeds and 1 T of the green onion for garnish. Whisk thoroughly to combine.

Heat a skillet over medium-high heat and add the oil. Add the chicken and spread in a single layer. Cook, stirring occasionally until chicken is lightly browned and cooked through. Add in the sauce and stir until it thickens (about 2-3 minutes) and begins to caramelize.

For the Fried Rice

2 cups of cooked, “day old” rice or one 14.5 oz package of microwavable rice

1 T dark soy sauce

¼ cup soy sauce

1 small yellow onion, diced

½ cup frozen peas and carrots

1 egg

1 t garlic powder

2 T olive oil

Add the olive oil to a wok or large skillet over medium high heat. Add in the onion, peas and carrot. Sautee for 2-3 minutes or until veggies are just softening. Add in the rice and break up with a spatula. Let it “fry” for 1-2 minutes and then add the sou sauces and garlic powder. Thoroughly mix the rice then make a hole in the middle of the skillet by pushing the rice to the edge and crack in the egg. Scramble it in the hole and then fold it into the rice.

To serve, add some rice to a bowl and serve up the chicken alongside, garnished with the reserved sesame seeds and green onions.