Homemade Sesame Chicken

I’ve been in San Francisco and then Northern California with my daughter and one of my adopted daughters and haven’t posted much of late. It was the first time the three of us have been together in three years. Brettley lived with us for a year after she graduated from ORU and I love her dearly.

San Francisco was gloriously fun, even though it mostly rained while I was there, and I didn’t get to see the Golden Gate Bridge, which was almost invisibly masked by rain and fog.

Well I did get this shot, through the windshield as we were passing over it.

We walked through the Dragon’s Gate.

And we browsed around Chinatown, popping in and out of little shops.

There was the coolest wok store.

I intended to come back and get one and take a longer look at all the accessories at a later date, but I hadn’t counted on how busy we would be.

Kayla found a way to stay out of the rain, and this was pretty much how goofy we three were the entire time we were there.

And there were food shops everywhere. We had a list of about 40 bakeries, eateries and coffee shops to visit, and only two days to try to hit them all, so needless to say I did not get Chinese food in Chinatown.

However, I made this a few weeks back and it was delicious. It was fresh, and chock-full of veggies, and the best thing was, I didn’t have to wait for it to be delivered only to find out the crispiness of the chicken had turned soggy with the syrupy thick sauce that usually accompanies Sesame Chicken.

I made it so quickly I didn’t have time to take a lot of pictures but I’ve detailed it out for you in the printable recipe below!  I hope you’ll take a try at making take-out food at home and see just how wonderful it is!

Homemade Sesame Chicken

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FOR THE SAUCE

5 T.honey

4 T low-sodium soy sauce

3 T. rice wine vinegar

1 T. garlic chili paste (Sambal Oleek)

1 large clove garlic, minced finely

1 T. finely grated ginger

2 t. toasted sesame oil

2 T toasted sesame seeds, divided

2 scallions, thinly sliced

FOR THE STIR-FRY

6 tablespoons cornstarch

1/2 teaspoon freshly ground black pepper

2 lbs. boneless skinless chicken breasts cut into 1 inch chunks

4 T. vegetable oil, divided

1 c broccoli florets

1/2 c. carrot matchsticks

1/2 c. red pepper thinly sliced

1/2 c. sugar snap peas

Chop all vegetables and have ready on a plate. Chop the broccoli pieces small so they will stir fry quickly.

Mix sauce ingredients together - (only use 1 T. of the sesame seeds) and whisk well

Mix cornstarch salt and pepper together in large bowl

Add 1/2 the oil to wok or heavy skillet over medium high heat.

Dredge 1/2 chicken in cornstarch mixture

When oil is hot, add half of the chicken and stir fry until chicken is cooked through and browning (about 5 minutes). The coating should be crispy.

Transfer chicken to a plate. Heat remaining 2 Tbsp. vegetable oil; cook remaining chicken and transfer to plate.

Add remaining oil to skillet and heat up. Cook second 1/2 of chicken the same exact way. Remove to plate.

Add vegetables to skillet and stir fry until broccoli and peppers begins to soften, about 3-4 minutes.

Add sauce into skillet and then add all chicken. Toss to coat and remove from heat. Sprinkle remaining sesame seeds and chopped green onions over top of all and serve with steamed rice.

Nutrition

Calories

1980 cal

Fat

118 g

Carbs

172 g

Protein

72 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

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