Sesame Ginger Chicken

Lauren Conforti

By
@Hutt5asl

My husband John came up with this recipe that was inspired by two different recipes. This is very fresh, flavorful & colorful!


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Serves:

4-6

Method:

Stir-Fry

Ingredients

2
chicken breasts, boneless, cubed
1 can(s)
bean sprouts, drained
5
scallions, chopped
2
carrots, sliced, par-cooked
1/2 c
peas
1 can(s)
water chestnuts, sliced, drained
2 Tbsp
sesame seeds
cornstarch to thicken

FOR THE MARINADE

3/4 c
honey
1/2 c
soy sauce
1 Tbsp
garlic powder (or 2 t minced garlic)
1/4 c
ginger, fresh, grated
1 Tbsp
olive oil

FOR THE BATTER

4 Tbsp
soy sauce
1 1/2 tsp
sesame oil
1 tsp
kosher salt
3 Tbsp
flour
3 Tbsp
corn starch
3 Tbsp
water
1 tsp
baking powder

Directions Step-By-Step

1
In saucepan combine:
honey, 1/2 cup soy sauce, garlic, ginger, 1 T olive oil.
Heat slowly just until honey melts and all ingredients are smooth. Do not boil.
2
Remove from heat. Stir in chicken cubes until coated, cover & marinate in fridge for 4-5 hours, stirring occasionally. Remove chicken, but reserve marinade.
3
Roll chicken cubes in batter. Fry chicken in 3-4 T hot olive oil in wok. Cook until no longer pink. Remove chicken from wok.
4
Add to wok:
bean sprouts, cook for 1-2 minutes, then add: scallions, carrots, peas, water chestnuts.
5
Cook in wok 2-3 minutes, or until all veggies are tender
Add reserved marinade, heat through, then add cornstarch to thicken
Add chicken & sesame seeds.
Heat through. Serve over rice

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian