Oddly enough, whenever I think of this recipe, I imagine twinkling lights, a decorated tree and hear Christmas bells ringing. Don’t worry, I’m not crazy (well not totally, anyway). I’ll explain my randomness. To clarify, we have a fun Christmas tradition where we make different types of food from around the world for our Christmas Eve dinner. One year we decided to go Asian style, which is a personal favorite of mine and I wanted to try a new recipe. Of course, the best course of action was to search Pinterest. I found “Better Than Takeout Sesame Chicken” and made it for our Christmas Eve Dinner.
I thought the recipe was pretty good. However, true to my “recipe rebel” self, I wanted to make some adjustments. I added more spice and veggies, reduced the sugar, and eliminated the 40 minute baking time. I’m all about. dinner taking less time (insert imaginary high five). I can see you all now, applauding me. I don’t need standing ovation, please, I’m happy to shorten cooking time!
How is this Dinner a Money Saving Meal?
Anytime, you. have a meal that involves rice topped with meat and veggies, you have yourself a pretty inexpensive meal. Ok, most of the time, when I say meat, I’m not talking lobsta’. I stand by my initial statement. Don’t believe me? I shall explain in detail. First, rice is a cheap filler food. Let’s be honest, a pound of meat alone could never feed and fill 6 or 8 people. Add rice into the mix and now we have the capability to really stretch that amount of meat.
Which brings us to my second point, this recipe uses less meat. The original recipe used 1 1/2 pounds and I always reduce meat in recipes because I must “SAVE THE ANIMALS”. Ok that’s not the reason. I reduce the meat for budget purposes and I believe it’s healthier to eat less meat overall. Still, I love me some meat! I have a little tip if your trying to reduce meat, replace some of the meat with vegetables. This may not be the most “mind-blowing” tip but it sure comes in handy!
Some of you might get a little nervous straying from a recipe. Let me ease your stress. Cooking is much more forgivable when altering a recipe. Allow me, to ease you into this new way of cooking. Begin with this recipe. Try substituting a different vegetable for the bell pepper. Make sure to use a vegetable that is similar like zucchini, broccoli, or different type of pepper. Just don’t use iceberg lettuce, please. That will not work! As you can see, it’s not hard. Also, if certain vegetables are on sale you can change up the recipe to take advantage of those good deals. So, follow my ways and change up the recipe!
Lastly, Sesame Chicken doesn’t need extra sides to be a complete meal. We usually have it as is or accompany it with some fruit. Along that vein, the Asian stir fry is the new casserole. You get all the economic benefits but it tastes so much better. Tis’ my personal opinion but I feel it’s fairly sound. Regardless of cost, it’s a simple and healthy meal that tastes delicious.
Better Than Takeout Sesame Chicken
Ingredients
- ½ cup low-sodium chicken broth
- 3 Tbsp honey
- 1 Tbsp brown sugar
- 2 Tbsp rice wine vinegar or white vinegar will work
- ¼ cup low-sodium soy sauce or regular is fine too
- 1 Tbsp sesame oil
- ½ tsp red chilli garlic sauce I use Huy Fong Chili garlic sauce
- ½ tsp garlic powder
- ¼ tsp ground ginger
- 1 Tbsp fresh diced ginger
- 1 – 1½ cup green bell pepper, diced
- 1 tsp cornstarch or tapioca flour + 1 tsp water make a slurry
For the Chicken
- 1 lbs boneless, skinless, chicken breasts, cut into 1" chunks original recipe uses 1½ lbs
- ½ cup cornstarch or tapioca flour
- 1 large egg, lightly beaten
- 3 tbsp canola oil
Garnish
- 1 Tbsp raw or toasted sesame seeds
- 1 green onion, thinly sliced (optional)
Instructions
- In a medium size mixing bowl (or a 2 c. measuring cup), whisk together the chicken broth, honey, brown sugar, rice wine vinegar, soy sauce, sesame oil, chili garlic sauce, garlic powder and ground ginger, set aside.
- Start your rice, if cooking the rice on the stove.
- Two methods:Place the cubes of chicken into a bowl with the whisked eggs, toss the chicken (taking care to let the egg drip off it) into a large ziplock bag full of the cornstarch Zip and shake until evenly coated. Or just put the chicken in a bowl with the cornstarch and toss it with a spoon until evenly coated.
- Heat oil in a wok, large saucepan or dutch oven. Working in batches (so the chicken isn't too crowded), add the chicken and fry until golden brown and cooked through, about 1-2 minutes, then transfer to a paper towel lined plate.
- Add more oil to your pan and saute' the ginger on medium high heat for less than minute or until becomes fragrant. Then add the diced bell pepper. Cook for another 2 minutes.
- Whisk together a slurry of 1 tsp of cornstarch and 1 tsp. of water, add to the sauce and then pour over the veggies in your pan. Immediately add the chicken and stir everything together. You want to make sure to get that yummy sauce all over the chicken and veggies.
- Next, toast the sesame seeds and sprinkle them on top of the chicken.
- Garnish with slices of green onion if desired and serve over rice.
Notes
- I have done this and the cold meat does shoot oil at your face… so she’s right it can be terrifying!
- This recipe uses Corn Starch and pure corn starch is gluten free, so score!
Find the original recipe here
Here is a Great Wok! We have loved ours for years!
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