Take-out at Home: Sesame Chicken
Relief. One of the best feelings in the world. Yesterday I finished two essays for my classes that had been looming over me like a dark, stressful cloud. One essay, a 15-page research paper about genetically modified foods, concluded my very last English class. It’s such a relief to know one of my classes is already done for the semester and I have more time to blog and write my first cookbook.
While on the subject of relief, it’s also relieving to know dinner is planned and will be flavorful, easy, and healthier than take-out. Add this recipe for Sesame Chicken to your next meal plan – I think you’ll like it!
What has offered the biggest relief in your life lately?
Taste: Like the dish at your favorite Asian take-out place, but way way better. Much fresher with a mixture of sweet and spiciness.
Texture: The chicken is perfectly cooked and drizzled with that thick sauce and paired with crisp-tender broccoli.
Ease: Super easy. The thing that takes the longest is marinading the chicken for a half hour.
Appearance: Who wouldn’t love to eat something garnished with sesame seeds?
Pros: Tastier, healthier, and more impressive than take-out.
Would I make this again? Yes, this would be a good addition to any weekly meal plan.
Note: You can steam the broccoli in a saucepan fitted with a steamer insert and 1-inch of water, or in the microwave in a covered heat-safe bowl with a few tablespoons of water for 3-4 minutes.
5 tablespoons reduced-sodium soy sauce
2 teaspoons toasted sesame oil
5 teaspoons honey
1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch chunks
2 tablespoons canola oil
2 green onions, thinly sliced, plus more for garnish
1 tablespoon freshly grated ginger
3 garlic cloves, minced
1 1/2 cups low-sodium chicken broth
4 teaspoons cornstarch
1 tablespoon rice vinegar
1 teaspoon chili paste
1 small head broccoli, cut into florets, steamed until crisp-tender, 4-5 minutes
2 tablespoons sesame seeds
In a medium bowl whisk together 3 tablespoons of the soy sauce, 1 teaspoon of the sesame oil, and 2 teaspoons of the honey. Add chicken, toss to coat, then marinate for 20-30 minutes. Remove chicken from marinade with a slotted spoon and discard marinade.
In a large nonstick skillet heat 2 teaspoons of the canola oil over medium-high heat. Cook the chicken, working in 2 batches, until browned and cook through, about 6 minutes a batch. Transfer cooked chicken to a large serving plate.
Heat another 2 teaspoons of the canola oil in skillet over medium-high heat. Add the green onions, ginger, and garlic. Cook until fragrant. In a small bowl whisk the broth, remaining soy sauce, remaining honey, cornstarch, vinegar, and chili paste until incorporated. Add mixture to skillet and cook, stirring, for 2-3 minutes until thickened and darkened in color. Stir in remaining 1 teaspoon sesame oil.
To serve, pour sauce over chicken and surround with broccoli over brown rice, if desired. Garnish with sesame seeds and remaining green onion.
From Better Homes and Gardens January 2012