Sesame Chicken

Here's a dish that's so good you're thinking to yourself this must be really bad for you, but it's not. There is only 1/2 tablespoon of canola oil per serving. Give this one a try, you'll love it. Good as take out? Yep!

Ingredients: Chicken
1 pound boneless chicken thighs or breast
2 tablespoons corn starch
1 egg
Pinch salt & pepper
1 tablespoon canola oil

Ingredients: Sauce
2 table spoons soy sauce
1 table spoon water
1/2 tablespoon sesame oil
1 1/2 tablespoons brown sugar
1 1/2 tablespoons rice wine vinegar
1 tablespoon fresh grated ginger
4 garlic cloves diced
2 tablespoons sesame seeds
1 table spoon corn starch
Green onions

Preparation:

In a large mixing bowl, whisk together the egg, corn starch and salt & pepper. Cut the chicken into small bite size pieces, I recommend 3/4" x 3/4" and add the cut up chicken to the egg mixture.

Heat a 12" sauté pan and add the canola oil. Next, add the chicken and egg mixture and cook over medium high heat stirring occasionally. The total cooking time for the chicken should be about 7 minutes.

While the chicken is cooking, prepare the sauce. In a small bowl, combine the soy sauce, water, sesame oil, brown sugar, rice wine vinegar, Ginger, garlic, sesame seeds, corn starch and mix well.

When the chicken is done cooking add the sauce. The sauce will thicken up very quickly, cook 1 minute until heated, remove from the heat and serve.

To serve, place some basmati rice on a plate and then the sesame chicken on top. Garnish with sesame seeds and green onions.

Side Dish Suggestion:
Asian Style Eggplant