Variety, as they say, is the spice of life. This especially holds true for food. One such item that can be used over and over again to come up with rich and enticing recipes is chicken.
Who doesn’t love chicken? Black people love chicken. Your neighbor loves chicken. The president loves it. Even your dog can’t seem to get enough of it!
Chicken is the undisputed food of our era, spanning over multiple cultural boundaries with ease. The mild taste and uniform texture sits in perfect harmony with seasonal vegetables and accommodates a rich variety of “flavor palettes” that’s synonymous with many cuisines around the world.
Chicken remains today, a nostalgic and evocative dish savored by a lot of Americans in the form of innovative and varied dishes. Famed author Jack Canfield once used a metaphor for psychological comfort and he didn’t exactly call chicken clam chowder for the soul!
The recipe in this article should really satisfy your craving for Chinese food. Rice and steamed vegetables on the side round it off almost perfectly. The sauce is enough to glaze the chicken, although you may want to double or even triple the sauce recipe to generously pour over the rice and vegetables. This dish serves as a good home-made alternative to restaurant-style Sesame Chicken dishes that are often much higher in calories.
Let’s get to the good stuff then. Chicken sesame! Have these ready:[list type=”icon-arrow”]
- 6 boneless and skinless chicken breasts halves, patted dry with paper towels
- ½ cup honey
- ½ cup soy sauce
- ½ cup water
- 2 Tbsp cornstarch
- ½ to 1 tsp ground ginger (fresh works best)
- ½ tsp red pepper flakes (if you like)
- 1 tbsp toasted sesame seeds[/list]
Here’s how you whip it up:[list type=”icon-arrow”]
- Cut chicken breasts: ideally bite-sized chunks or 1-inch strips
- Spray a large skillet (non-stick) with Pam and heat it up; medium to high heat
- Cook chicken – 6 minutes or until it loses pink
- Mix these – soy sauce, water, honey, corn starch, red pepper flakes and ginger
- Whisk to get rid of the corn starch lumps
- Pour sauce mix into skillet where the chicken sits
- Cook – sauce should take a thick texture
- Add a little water in case sauce gets too thick
- Cover and let it simmer away – 10 minutes or until the chicken soaks up the sauce[/list]
Try the following to add more zest and vigor to your sesame chicken:
This dish goes along well with sesame oil – not too much, just a couple of drops once it’s cooked, though some folks like it a bit oilier than usual. Fresh ginger is highly recommended if it’s lying around in the kitchen. Garlic works great so give that a shot as well.
This recipe is simple, quick and just perfect if your taste buds are yearning for a little Chinese.
Fancy a quick, convenient meal packed with nutrition and flavor? Bon Appétit monsieur!