If my daughter had a choice I think that she'd eat Chinese food every night if I let her. Especially sesame chicken and boneless spare ribs. So I'm always trying out various Chinese take-out type recipes. They are usually easy to make and much healthier than take out. This recipe was easy and tasty! I thought General Tso's Chicken was spicy, but this dish is not! When my son eats the main protein than the dish is a winner! I know brown rice is healthier, but I just prefer white rice. So I served the chicken with white rice and some veggies.
recipe from EveryDay with Rachael Ray, May 2012
1 egg white
5 tablespoons cornstarch
1 tablespoon plus 2 1/2 tsp reduced-sodium soy sauce
1 teaspoon ground ginger
1 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces
1 teaspoon sesame oil
1 1/2 tablespoons honey
1 1/2 tablespoons rice vinegar
3 tablespoons vegetable oil
1 bunch scallions, thinly sliced
2 cloves garlic, finely chopped
2 cups cooked rice, for serving
1.In a medium bowl, whisk together the egg white, 4 tbsp cornstarch, 1 tsp soy sauce and 1/2 tsp ginger. Stir in the chicken until evenly coated.
2.In a small bowl, combine the sesame oil and the remaining 1 1/2 tbsp soy sauce, 1 tbsp cornstarch and 1/2 tsp ginger. Stir in the honey and vinegar.
3.Heat a wok or large, heavy skillet over medium-high heat for 2 minutes. Add 1 1/2 tbsp vegetable oil and swirl to coat. Carefully add half of the chicken pieces in a single layer. Cook, turning once, until the meat is no longer pink. about 5 minutes. Using a slotted spoon, transfer the chicken to a plate. Repeat with the remaining 1 1/2 tbsp vegetable oil and chicken.
4.Discard the excess oil from the wok (about 1/2 tbsp). Add the scallions and garlic; stir-fry for 1 minute. Stir in the sesame oil mixture. Return chicken to the pan and cook, stirring, until the sauce is thick and the chicken is cooked through, 1-2 minutes. Serve with the rice.
Family Rating: 2 thumbs up!