Sesame Chicken

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It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

This chicken is deceptively fast and easy to make; it only tastes complicated and time consuming.   Serve it with steamed jasmine rice and garlic broccoli and you have a satisfying and balanced dinner.  If you plan ahead and have more time whip up a batch of scallion pancakes.  They are perfect for absorbing the extra sauce.  Make this tonight and you will have dinner on the table in less time than it would take to get it delivered.

This is so good you probably won’t have any leftovers.  But if you do, use them to make an Asian style pizza the next day.  Simply use the sauce from the chicken as a base, add caramelized onions, cut up pieces of leftover chicken, and top with shredded cheddar cheese instead of goat cheese.  Its yummy and you get two dinners from the effort of one.

SESAME CHICKEN

4 boneless, skinless chicken breasts, cut into bite sized chunks

2 tablespoons vegetable oil

1 cup water

1/2 cup honey

1/2 cup low sodium soy sauce

1/4 cup dry sherry

1/2 cup plus 2 teaspoons corn starch

3 tablespoons Hoisin sauce

2 teaspoons sesame oil

1 teaspoon Sriracha

4 cloves garlic, minced

1 teaspoon freshly grated ginger

1/2 teaspoon red pepper flakes, or more to taste

2 tablespoons sesame seeds

  • Place 1/2 cup of cornstarch in a large bowl and add the chicken pieces.  Toss to coat.
  • Heat the vegetable oil in a large skillet set over medium-high heat until shimmering.
  • Add the chicken to the skillet and cook, turning occasionally, until the pieces are browned on all sides and no longer pink, approximately 6-8 minutes.
  • Meanwhile, combine the next 11 ingredients (through the red pepper flakes) in a medium-sized bowl. Stir well to make sure the corn starch is dissolved.
  • Add the sauce mixture to the skillet with the chicken.
  • Cook until the sauce thickens slightly.  If the sauce is too thick you can dilute it with additional sherry or water.
  • Sprinkle the sesame seeds over the chicken.
  • Cover the skillet, reduce the heat to medium, and simmer for an additional 8-10 minutes.

Serves 4

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