Sesame Chicken (or tofu)

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Juicy broccoli, crisp green onions, tender chicken (or tofu), covered in a sesame sauce that is just perfectly flavored, this Sesame Chicken (or tofu) is guaranteed to make you smile. First, the sauce. Sesame oil and toasted sesame seeds with rice wine vinegar, garlic, ginger, tamari soy sauce, and honey combine perfectly to make a sauce that isn’t too sweet, garlicy, sesame (-y?), or vinegary. Yes, the sauce totally rocks this dish! The broccoli is simply lightly steamed, yet when it absorbs that sauce, it transforms itself into a flavor bomb! The chicken (or tofu) is coated in cornstarch (but arrowroot powder should work too), salt, and pepper, lightly pan fried, tossed with the sauce, and enjoyed immediately! Sprinkle on some toasted sesame seeds and cover in crunchy green onions, and there you go! Ten times better than eating out, plus you can tailor it to your exact food needs! Enjoy!! Oh, and this recipe is adapted from ‘

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Serves: 4-5
Prep Time: 20-30 minutes

Ingredients:

1 cup Brown basmati rice, cooked according to package instructions
3 each Large chicken breasts, cut into small pieces, or two blocks of tofu, drained and cubed
¼ cup plus 2 tablespoons Cornstarch (or arrowroot) (for the coating)
½ teaspoon Black pepper
1 ½ teaspoons Salt
6 tablespoons Vegetable oil
1 ½ teaspoons Cornstarch (for the sauce)
½ cup Honey
½ cup Tamari soy sauce
6 tablespoons Rice wine vinegar
¼ – 1 teaspoon Chohula or Sriracha hot sauce (or any hot sauce that you like)
3 cloves Garlic, minced
1 ½ teaspoons Fresh ginger, grated, or ½ teaspoon ginger powder
3 teaspoons Sesame oil
4-6 tablespoons Toasted Sesame seeds, divided
2 crowns Broccoli, cut into small (ish) chunks
3-5 each Green onions, sliced on the diagonal

Directions:

Step 1:    In a shallow bowl, whisk together the cornstarch, salt, and pepper.
Step 2:    Add the chicken and toss to coat. (If you use tofu, I would recommend skipping the coating, because tofu gets crispy without it, and the cornstarch tends to stick to the pan with the tofu)
Step 3:    In a large frying pan, heat three tablespoons of vegetable oil on medium heat. When very hot, but not smoking, add half of the chicken. Cook for about 5 minutes, turning occasionally, until the chicken is crisp and cooked through.
Step 4:    While the chicken is cooking, whisk together 1 ½ teaspoons of cornstarch with about a tablespoon of water. Add the honey, tamari, rice vinegar, hot sauce, garlic, ginger, 2 tablespoons of sesame seeds, and sesame oil until fully combined. The oil may float to the top.
Step 5:    To a large saucepan, add about an inch of water and the broccoli. Steam the broccoli on medium heat for 3-4 minutes, or until the broccoli is bright green and tender.
Step 6:    When the first batch of chicken is completed, remove it from the pan and add more oil. Repeat with the rest of the chicken.
Step 7:    When all the chicken is cooked, let it drain on a paper towel.
Step 8:    Add the sauce to the frying pan and boil it on high heat. When boiling, reduce the heat to low and simmer until the sauce has thickened, about 2-3 minutes.
Step 9:    Remove from heat and add the chicken and broccoli. Serve immediately.
Step 10: To serve: Place a spoonful of rice at the bottom of the bowl. Add the chicken and broccoli with sauce. Place on some green onions and sprinkle extra sesame seeds on top. Enjoy immediately!

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8 Comments Add yours

  1. Verena Poole says:

    I am excited to try this out!

    Liked by 1 person

  2. Michele Stone says:

    This looks and sounds fantastic, Zoe. I’m going to try it. Thank you.

    Liked by 1 person

  3. Thanks for sharing this recipe, it looks delicious 🙂

    Liked by 1 person

  4. gaherf says:

    Wow – sounds great Zoe. We’ll be sure to try this recipe. Nonnie

    Liked by 1 person

    1. Zoe says:

      I hope you love it!

      Like

  5. Katie Kuo says:

    mm sounds delicious!

    Like

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