sesame ginger chicken
My husband John came up with this recipe that was inspired by two different recipes. This is very fresh, flavorful & colorful!
prep time
cook time
method
Stir-Fry
yield
4-6 serving(s)
Ingredients
- 2 - chicken breasts, boneless, cubed
- 1 can bean sprouts, drained
- 5 - scallions, chopped
- 2 - carrots, sliced, par-cooked
- 1/2 cup peas
- 1 can water chestnuts, sliced, drained
- 2 tablespoons sesame seeds
- - cornstarch to thicken
- FOR THE MARINADE
- 3/4 cup honey
- 1/2 cup soy sauce
- 1 tablespoon garlic powder (or 2 t minced garlic)
- 1/4 cup ginger, fresh, grated
- 1 tablespoon olive oil
- FOR THE BATTER
- 4 tablespoons soy sauce
- 1 1/2 teaspoons sesame oil
- 1 teaspoon kosher salt
- 3 tablespoons flour
- 3 tablespoons corn starch
- 3 tablespoons water
- 1 teaspoon baking powder
How To Make sesame ginger chicken
-
Step 1In 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.
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Step 2Remove from heat. Stir in chicken cubes until coated, cover & marinate in fridge for 4-5 hours, stirring occasionally. Remove chicken, but reserve marinade.
-
Step 3Roll chicken cubes in batter. Fry chicken in 3-4 T hot olive oil in wok. Cook until no longer pink. Remove chicken from wok.
-
Step 4Add to wok: bean sprouts, cook for 1-2 minutes, then add: scallions, carrots, peas, water chestnuts.
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Step 5Cook 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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