Hello, everyone! I hope your Thanksgiving was as wonderful as ours was. We spent the weekend visiting family & friends, as well as attending our high school reunion. I can assure you that it was a jam-packed weekend, and while it was a lot of fun, we’re *still* catching up on sleep a week later! As I write I’m sitting in on honors band rehearsal and hearing some of the best high school musicians in northern Michigan rehearsing. The sounds coming from that stage right now are absolutely phenomenal. It’s also holiday concert week; both of my schools will be performing this coming week. So needless today, I’ve been pretty busy, and continue to be busy. But I’m glad you’re here 🙂
A few weeks ago I made this on a weeknight, when I had an intense taste for some Chinese takeout. It really satisfied the flavors I was looking for, and was also a snap to make.
adapted from Food, Feminism and Life
For the Chicken:
- 2 boneless, skinless chicken breasts, cut into bite-size pieces
- 2 tbsp oil
- 1 egg, beaten
- 1 tbsp cornstarch
- salt & pepper, to taste
For the Sauce:
- 4 tbsp soy sauce
- 2 tbsp water
- 1 tbsp sesame oil
- 3 tbsp brown sugar
- 3 tbsp rice vinegar
- 1 tsp gingner
- 2 cloves garlic, minced
- 2 tbsp cornstarch
- 2 tbsp sesame seeds plus more for sprinkling
- green onions, for topping
- In a bowl, mix together the eggs, cornstarch, salt & pepper. Add the chicken & toss to coat.
- Heat a large skillet over medium-high heat & add the oil. When the oil is nice and hot, add the chicken. Let cook about 2-3 minutes before turning the pieces over so that each side browns.
- While the chicken cooks, mix all of the sauce ingredients together in a bowl until the cornstarch and brown sugar are completely mixed in.
- When the chicken has finished cooking, lower the heat & add the sauce. Immediately start mixing it together, as the sauce will instantly start to thicken. Cook for about a minute more, then remove from heat.
- Serve over rice. Sprinkle the dish with some more sesame seeds and the green onions.
As you can see, I decided to add some peas and carrots to my rice. I also added some sriracha…so good!
I really liked the cornstarch coating technique that was used for recipe – it made coating the chicken so much easier. I plan on doing it again the next time I need a nice breading for stir fry. It was easy to combine, coat, and clean up! This dish has a great umami flavor and it really hit the spot for that ‘chinese takeout’ flavor that I wanted to eat that night.