Tuesday, October 9, 2012

Serving Up {Chicken}: Sesame Chicken

My oven has been officially declared "not broken" by the repair guy but after having two meals go down the drain, I don't know that I am convinced.  I have used it with success over the weekend but am still opting for oven-free meals until I am sure.

So today you get another recipe that only uses the stove top - which comes in helpful if your oven is broken but can also be refreshing during the summer when you don't want to heat up your kitchen by turning on the oven.  This dish is surprisingly simple and uses ingredients that I generally have on hand - I love feeling gourmet without having to purchase "special" ingredients.  The real selling point is that my kids all give this recipe a double thumbs up!  Hope you do too.

One Year Ago: Halloween Bark

(recipe from Your Homebased Mom)
printable version

2 skinless boneless chicken breasts or thighs, thinly sliced or cubed
1/2 cup sugar
3/4 cup white vinegar
2 Tbsp. chicken broth
1/4 cup soy sauce
2 Tbsp. sesame oil
2 Tbsp. sliced green onion, optional
Sesame seeds to sprinkle on top

In a large skillet, heat 2 Tbsp. oil.  Add the chicken and stir fry for 3-4 minutes or until just cooked through. Remove from pan and keep warm.

Stir together sugar, vinegar, broth, soy sauce, and sesame oil. Bring to a boil and cook until sauce thickens and becomes sticky - this could take 10-15 minutes so be patient, but watch the sauce as it can burn easily. Add the chicken to the sauce and mix well.

Serve over rice. Garnish with green onions and sesame seeds.

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