Monday, July 19, 2010

Garlic Sesame Chicken with Rice

This is a very tasty little dish. I even managed to only put a sprinkle of red pepper flakes in it which is something of a miracle for me.....sometimes I have unnatural love for the red pepper shaker and go a little nutty with it. The sesame flavor is fairly light....I'm wondering if I toss in some sesame paste next time if it will kick it up a notch. I did accidentally double garlic, but it wasn't overpowering.

Garlic Sesame Chicken

1/4 cup raw honey
1 1/2 tsp ginger
1/2 tsp dry mustard
2 tbls lemon juice
2 tbls apple cider vinegar
1 tbls low sodium soy sauce
2 tbls sesame oil
1 tsp orange peel
1 tsp worcestershire sauce
1 tbls minced garlic
1/4 tsp black pepper
1/8 tsp red pepper flakes
2 chicken breasts, cut into small cubes
2 stalks celery, diced
1 onion, diced
1 tbls garlic
1 tbls sesame seeds
1 tbls cornstarch

Combine chicken with first 12 ingredients in a ziplock bag. Marinate for a couple hours in the fridge, turning the bag over from time to time. Pour the chicken and marinade into a skillet with the celery, onion, and garlic. Cook over medium high heat until chicken is cooked and veggies are tender. Dissolve the cornstarch in a bit of water and add to the sauce to thicken. Sprinkle the sesame seeds over dish and stir. Remove from heat and serve over rice.

A little simmer action picture...
At this point everything is in the skillet except the thickener and the sesame seeds. Originally I drained the marinade off and tried cooking just the chicken and veggies first in a little oil. Still quite a bit of moisture in the chicken defeated the plan plan....fling everything in at once.

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