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Thursday, June 9, 2011

Sesame Chicken

When we lived in Oregon, one of my favorite spots to eat was Wu's Open Kitchen. I ordered the same thing every time. Sesame Chicken. Yum. We don't have a Wu's here. I have not come across a place that comes even close to Wu's Sesame Chicken recipe. So I am setting it out to make my own.

For those of you that are gluten free, I am sure you know what I mean when I say that gluten free soy sauce isn't the best. It is too salty and lacking flavor. A friend of mine turned me on to
BRAGGS Liquid Amino Acids Bragg Liquid Aminos are made from health-giving, NON-GMO soybeans and purified water. They are an excellent, healthy, gourmet replacement for Tamari and Soy Sauce. Not fermented or heated and Gluten-Free. It tastes just like soy sauce, but is a source of delicious, nutritious, life-renewing protein. I am so excited about it. No more paying through the nose for gross gluten free soy sauce. Bragg Liquid Aminos contains: no chemicals, no artificial coloring, no alcohol, no preservatives, no Gluten.

I used Braggs for this recipe, If you don't suffer from gluten, you can use regular soy sauce.

2 lbs boneless skinless breasts, Tenderized and cut in bite size pieces
6 tablespoons (gluten-free) soy sauce or BRAGGS Liquid Amino Acids
2 tablespoons sesame seed oil
1 cup or more cornstarch (for breading)

For the Sauce
2 cups chicken stock
1/4 cup corn starch
1/4 cup water
1/4 cup rice wine vinegar
1/4 cup brown sugar
2 cloves garlic, grated
1 teaspoon ginger, grated
1 tablespoon Sriracha
3 tablespoons sesame seed oil
Sesame seeds to garnish
Cooked white rice

1. Combine chopped chicken, soy sauce and sesame seed oil in a large bowl. Let marinate for 2 – 3 hours covered in the refrigerator.

Dissolve cornstarch in chicken broth first, then combine all other ingredients for the sauce in a small sauce pan. Bring to a boil and reduce to a simmer.

Cook rice

Preheat oil for frying chicken to 350 degrees. Add additional cornstarch to coat chopped chicken, toss to coat. Drop each piece of chicken, one at a time into hot oil.
Fry in batches until golden and drain on paper towels.

Cover with sauce

Sserve over rice.

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