Sharing this recipe with you today is bittersweet for me, because it’s making me remember how much I liked it -- and how much my husband did not like it. Does that ever happen in your house? Even if I make the meal exactly as the recipe indicates, I always take it really personally when he doesn’t like something -- even if I didn’t come up with the recipe myself. It’s also irritating when I make something that I (and my toddler, who doesn’t eat anything!) really like, and he doesn’t like it so I can’t really make it again. Eh, I’ll stop whining now.
Anyway, I liked this version of sesame chicken a lot. I always order sesame chicken at Chinese restaurants, so it was nice to find an at-home version. As an added bonus, in this recipe the chicken isn’t breaded, so it’s a lot healthier than take-out. Joe’s main problem with this dish was that it had too much soy sauce in it, and I can sort of see where he’s coming from. If I made this again, I’d probably cut the soy sauce by half. I served ours over brown rice with some simple steamed broccoli on the side, and (Andrew and I thought) this was a delicious, healthy dinner. Maybe I’ll try to sneak it onto the menu again one of these days.
adapted from Food.com
6 boneless skinless chicken breast halves, patted dry with paper towels
2 cloves garlic, minced
1/2 cup honey
1/2 cup soy sauce
1 cup chicken stock
2 tablespoons cornstarch
1/2 teaspoon fresh or ground ginger
1/2 teaspoon red pepper flakes (optional)
1 tablespoon toasted sesame seeds
1. Cut chicken breasts into 1 inch strips or bite size pieces.
2. Heat a large non-stick skillet with a small amount of oil (olive, vegetable, or peanut) over medium-high heat.
3. Cook chicken for about 6 minutes or until no longer pink. Add garlic; cook and stir for 30 seconds.
4. Mix together honey, soy sauce, chicken stock, corn starch, ginger and red pepper flakes. Whisk until no corn starch lumps appear.
5. Pour sauce mixture into skillet with chicken and garlic. Cook until sauce thickens slightly. Sprinkle with sesame seeds.
6. Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.