You can thank Martha Stewart and the Wing Wah Kitchen for this one.
I had leftover rice from when Fritz and I bought Chinese food the other day and figured that I may as well continue with the Asian theme. Fritz has always been a fan of sweeter Chinese food, while I tend to go for the savory. For once…I let him win.
Honey Sesame Chicken (original recipe found here)
- 1 1/2 lbs chicken breast (boneless, skinless)
- 3 T honey
- 2 T soy sauce
- 2 T sesame seeds
- 1 egg
- 1/4 C cornstarch
- 2 green onions (scallions), thinly sliced
- 1-2 T vegetable oil
See something that doesn’t belong in this picture?
Slice the chicken into 1″ pieces and set aside. Mix the egg and cornstarch, and pour over the chicken to coat. Meanwhile, combine the honey, soy sauce, and sesame seeds and set aside.
Warm the oil over medium heat in a large skillet. Lay the chicken in the oil and cook through, turning once or twice (about 7-10 minutes). Add the sliced scallions and the sesame mixture over the chicken, and cook until the sauce thickens, just a few minutes.
Serve with leftover (or newly cooked, I guess!) rice and steamed vegetables–broccoli would be an excellent accompaniment.
I can’t stress enough how delicious this recipe is! I was on the phone with my mom while I was making this (hi, Mom!), and I kept exclaiming how delicious and easy and quick and good this was–and that she needed to make it ASAP.
And so do you.
The balance of sweet and salty is perfection, plus scallions and crunchy sesame seeds–whew. And could the recipe be any easier? I made this in about 20 minutes, including taking pictures, while talking on the phone. And that’s impressive.
We ate this entire plate in less than 8 hours. Couldn’t even resist it cold.
Fritz, Henry, and I are headed to my parents’ house in Syracuse for the long weekend–I can’t wait to get up there! We are also visiting our good friends Breanna and Zev in their brand new neighborhood, and are super excited. What are you doing this weekend?