5 Easy Meals--#2 Tangy Sesame Chicken
by
AndiatBettyCrocker
11/11/2009 1:48:00 PM
On nights when I have a French class and get home late, Jack sometimes starts dinner for us. This recipe for Tangy Sesame Chicken tastes better than a frozen entrée and costs much less than picking up the same meal from our local Asian restaurant.
Cutting the chicken breasts into strips takes only a minute or two.
It's easy to dip the chicken pieces into the batter and then fry them until crisp.
Tangy Sesame Chicken
1/4 cup cornstarch
2 tablespoons all-purpose flour
1 teaspoon sugar
1/4 teaspoon baking soda
1/4 cup water
1/4 teaspoon sesame oil
2 boneless, skinless chicken breast halves, cut into 1/2-inch strips
Oil for frying
1 red bell pepper, cut into strips
1 teaspoon sesame seed
1 cup purchased sweet-and-sour sauce
1 tablespoon sugar
2 tablespoons rice vinegar
1/2 teaspoon sesame oil
Cooked rice
1. In medium bowl, combine cornstarch, flour, 1 teaspoon sugar and baking soda. Stir in water and 1/4 teaspoon sesame oil. Add chicken; mix well to combine.
2. In 3-quart saucepan, heavy saucepan or wok, heat 2 to 3 inches of oil to 375°F. Shaking off excess batter, fry chicken strips a few at a time for 3 to 5 minutes or until light golden brown and no longer pink in center. Drain on paper towels. (Reserve 1 tablespoon oil from deep frying).
3. Heat reserved 1 tablespoon oil in large skillet or wok over medium-high heat until hot. Add bell pepper and sesame seed; cook and stir 2 to 3 minutes or until pepper is crisp-tender and seed is golden brown.
4. Add sweet and sour sauce, 1 tablespoon sugar, vinegar and 1/2 teaspoon sesame oil; mix well. Add chicken strips; cook 1 to 2 minutes, stirring constantly, or until thoroughly heated. Serve with cooked rice.
2 servings
Tags:
Easy Meals, sesame chicken, chicken breasts
Send To A Friend
Share the fun with up to 20 of your friends! (Remember to separate multiple emails with commas.)
You’re a real person, right? Do us a favor and enter the words below. Thanks!
Comments (1)
1 Comments