Seasme Chicken
From jrowlan3 16 years ago
- 60 minutes to make
- Serves 4
Craving chinese take-out? Take a few extra minutes and bring the restaurant into your kitchen. Served with white rice and green onions, it makes a perfect comfort food!
Ingredients
- 6 boneless skinless chicken breasts shopping list
- 2 tsp+1/4 cup soy sauce shopping list
- 2 tsp+ 2 1/2 tsp rice vinegar shopping list
- 3/4 cup sugar shopping list
- 4 tsp rice wine shopping list
- 1 cup chicken broth shopping list
- 1/4 cup cornstarch shopping list
- 2 egg whites shopping list
- 1/2 cup seasme oil shopping list
- pepper pods (optional to taste) shopping list
- 1 tsp minced garlic shopping list
- 1/4 cup seasme seeds shopping list
- 1/4 cup green onions (for garnish) shopping list
- *can substitute cornstarch and egg whites for tempura (follow directions on box when mixing batter) shopping list
How to make it
- Trim and cut chicken breasts into bite-sized peices
- Combine chicken, 2 tsp soy sauce, and 2 tsp rice vinegar in large bowl
- Cover and marinate at room temp for 30 min
- Wisk together remaining soy sauce, rice vinegar, rice wine, sugar, and chicken broth. Set aside
- Combine cornstarch and egg whites adding more or less of either to get batter to desired consistancy
- In a large wok/skillet heat oil on med hi heat
- Cook chicken in 3 batches for about 3 minutes on each side or untill slightly browned
- Drain on paper towel and cover with foil
- Save 2 Tbl of drippings, add garlic and pepper pods untill garlic is slightly browned and pepper pods darken
- Add reserved mixture to wok, increase heat back to med hi and allow to thicken (15 min)
- Add chicken and seasme seeds to wok and allow chicken to re-heat
- Garnish with green onions and serve with white rice
- Enjoy!
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