Sesame Chicken - Happy New Year
Happy New Year!
I'm excited to start this blog with my daughter, we have been talking about saving all our favorite recipes in one place and Kelly took the leap to get us started. I've been cooking with my daughter since she was old enough to stand on a chair at the kitchen counter and help with whatever food we were preparing at the time. It's fun to share the love of cooking with your children and I think it helps kids eat better if they know what's in what they're eating.
I'm going to start my blog entries with one of our family favorite recipes - Sesame Chicken. When we celebrate birthdays or just fun occasions together, we often select this recipe. We pulled out this recipe again this weekend when Kelly and her boyfriend of 5 years became engaged. I'm so happy for them and appreciate that Kelly and I will still be able to continue sharing our love of cooking as she sets up her own household.
Our Sesame Chicken recipe is very similar to LeAnn Chin's Sesame Chicken, but as you'll learn through this blog, I usually like to put my own twist on existing recipes
Sesame Chicken
Ingredients
1 cup long grain or brown rice
2 - 3 boneless chicken breasts or 6-8 chicken tenderloins
1 egg
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon salt
2 teaspoons vegetable oil
1/4 teaspoon baking soda
1/4 teaspoon white pepper
1/2 cup water
1/4 cup cornstarch
1 cup granulated sugar
1 cup white wine
3/4 cup vinegar
2 teaspoons dark soy sauce
2 teaspoons chili garlic sauce ( I like Lee Kum Kee brand)
1 teaspoon vegetable oil
1 clove garlic, finely chopped
Vegetable oil for the wok
Cut chicken into chicken nugget size pieces. Mix with the first 8 ingredients (egg through white pepper); stir in chicken. Cover and refrigerate 20 minutes.
Follow directions to cook rice. Keep warm while cooking the rest of the meal.
Mix 1/2 cup water and 1/4 cup cornstarch. Heat next ingredients (sugar through garlic) until boiling. Stir in cornstarch mixture. Remove from heat; keep warm. Heat vegetable oil (about 1 1/2 inches deep) to 350 degrees F. Fry about 10 pieces of chicken, adding 1 at a time, 3 minutes or until light brown. Remove from oil and drain on paper towels. Repeat until all chicken is done.
Heat oil to 375 degrees F. Fry about 1/2 the chicken 1 minute, or until golden brown. Remove from oil and drain on towel. Repeat with remaining chicken.
I like to keep the ingredients separate so that if you have kids or others who don't like spicy food, they can opt for delicious chicken nuggets. We put the sauce in a gravy boat for easy pouring.
To fix your plate, place rice on the plate, followed by chicken nuggets, then pour the desired amount of sauce on top.
I'm excited to start this blog with my daughter, we have been talking about saving all our favorite recipes in one place and Kelly took the leap to get us started. I've been cooking with my daughter since she was old enough to stand on a chair at the kitchen counter and help with whatever food we were preparing at the time. It's fun to share the love of cooking with your children and I think it helps kids eat better if they know what's in what they're eating.
I'm going to start my blog entries with one of our family favorite recipes - Sesame Chicken. When we celebrate birthdays or just fun occasions together, we often select this recipe. We pulled out this recipe again this weekend when Kelly and her boyfriend of 5 years became engaged. I'm so happy for them and appreciate that Kelly and I will still be able to continue sharing our love of cooking as she sets up her own household.
Our Sesame Chicken recipe is very similar to LeAnn Chin's Sesame Chicken, but as you'll learn through this blog, I usually like to put my own twist on existing recipes
Sesame Chicken
Ingredients
1 cup long grain or brown rice
2 - 3 boneless chicken breasts or 6-8 chicken tenderloins
1 egg
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon salt
2 teaspoons vegetable oil
1/4 teaspoon baking soda
1/4 teaspoon white pepper
1/2 cup water
1/4 cup cornstarch
1 cup granulated sugar
1 cup white wine
3/4 cup vinegar
2 teaspoons dark soy sauce
2 teaspoons chili garlic sauce ( I like Lee Kum Kee brand)
1 teaspoon vegetable oil
1 clove garlic, finely chopped
Vegetable oil for the wok
Cut chicken into chicken nugget size pieces. Mix with the first 8 ingredients (egg through white pepper); stir in chicken. Cover and refrigerate 20 minutes.
Follow directions to cook rice. Keep warm while cooking the rest of the meal.
Mix 1/2 cup water and 1/4 cup cornstarch. Heat next ingredients (sugar through garlic) until boiling. Stir in cornstarch mixture. Remove from heat; keep warm. Heat vegetable oil (about 1 1/2 inches deep) to 350 degrees F. Fry about 10 pieces of chicken, adding 1 at a time, 3 minutes or until light brown. Remove from oil and drain on paper towels. Repeat until all chicken is done.
Heat oil to 375 degrees F. Fry about 1/2 the chicken 1 minute, or until golden brown. Remove from oil and drain on towel. Repeat with remaining chicken.
I like to keep the ingredients separate so that if you have kids or others who don't like spicy food, they can opt for delicious chicken nuggets. We put the sauce in a gravy boat for easy pouring.
To fix your plate, place rice on the plate, followed by chicken nuggets, then pour the desired amount of sauce on top.
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