Gleanings of Wheat: A Blog dedicated to cooking, kids, and Christ

Monday, October 6, 2008

Sesame Chicken

I am a huge fan of Chinese food. When I was pregnant with my daughter I ate egg rolls for breakfast, lunch, and dinner a lot of the time. I know, it was a bit crazy - but the local restraunt loved me.

Anyway, sesame chicken is one of my favorite dishes and this one got pretty close to the restaurant quality. Not quite, but in a pinch this will certainly suffice. I served this on a bed of microwavable noodles I picked up at Walgreens when I realized I didn't have any rice in the house. The rice would have been better. Oh well. Oh! Also feel free to throw in various veggies. I suggest baby corn and green peppers.

6 boneless skinless chicken breasts
1/4 cup honey
1/4 cup soy sauce
1/2 cup water
1 tablespoon cornstarch*
1/2-1 teaspoon ground ginger
1/2-1 teaspoon red pepper flakes (optional)
1 tablespoon toasted sesame seeds

Cut chicken breast into 1 inch strips or bite size pieces.
Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.
Cook chicken for about 6 minutes or until no longer pink.
Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.
Whisk until no corn starch lumps appear.
Pour sauce mixture into skillet with chicken.
Cook until sauce thickens slightly.
You can add more water if sauce is too thick.
Sprinkle with sesame seeds.
Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.

*If you don't have cornmeal you can substitute 2 tbsp flour instead.