When I walked out of work today I stopped mid-stride at the smell that penetrated my nostrils…sesame oil! It is not only one of my favorite smells OF ALL TIME…
…I love cooking with it!
Hence, I share with you tonight’s dinner.
Sesame Chicken Stir-fry
4 boneless skinless chicken breasts
½ cup honey
½ cup soy sauce
1 cup water
2 tablespoons corn starch
1 teaspoon ground ginger
1 small bulb (several cloves) garlic, chopped
2 teaspoons red pepper flakes*
2 drizzles “Kochu” (Korean Red Pepper) oil*
2 drizzles Sesame Oil
½ zucchini (sliced as you wish for stir fry)
½ carrot (sliced as you wish for stir fry)
1 tablespoon toasted sesame seeds
- Cut chicken into 1-inch strips or bite size pieces
- Heat a large skillet (non-stick) over medium-high heat with ½ tablespoon oil
- Cook chicken until no longer pink
- Mix sauce: honey, soy sauce, water, corn starch, ginger, garlic, red pepper flakes, Kochu Oil, Sesame Oil
- Mix until smooth (no corn starch lumps)
- Pour sauce mixture into skillet with chicken; add zucchini, carrots.
- Cook until sauce slightly thickens. (Add more water if sauce too thick)
- Cover and simmer for 10 minutes.
- Sprinkle with sesame seeds.
- Serve with white rice (and in our house, “kim”)
*Go easy on the red pepper flakes/red pepper oil if you like your food more mild. We like everything full-flavored and spicy in our house, so I’m always adding extra. The oil especially adds a kick.
What recipes have you tried recently?