Monday, March 3, 2014

Sticky Sesame Chicken


I had a yen for Chinese food (see what I did there? I'm ever so witty) and it's always fun to make my brain feel like it's going to explode when I make Asian persuasion food and my family who are sworn Chinese food haters gobble it up with little pig snorts and happy dances (well except the Littles but they'll break eventually -- 4ft did). And yet, they still stand by their stance that Chinese food is up there with beets and liver in disgustingness. There are really things wrong with my family. Seriously.

This dish was no different. They gobbled it up making foodgasm noises and telling me how delicious it was. My parents stayed for dinner and they, like me -- us normal people, really love Chinese food and they said it was really good and tasted like it'd come from a restaurant. It tasted pretty authentic to me too not that it necessarily means that it is as I have no idea what goes into "real" Chinese food. I just throw a bunch of things from the Asian aisle of the supermarket together and call it good. Thank goodness they have international theme'd aisles or I'd really be in trouble.




Sticky Sesame Chicken

Ingredients
20 oz chicken breast (cut into bite-sized pieces)
1 TBS cornstarch
2 TBS almond flour
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
1/2 cup chicken broth
1/4 cup soy sauce
1/4 cup rice vinegar
1 TBS sesame oil
1 TBS brown sugar
2 TBS clove honey
2 TBS minced garlic

Directions
1.) Place chicken, cornstarch, almond flour, salt, garlic powder, and pepper in a gallon Ziplock bag and get your shake on until the chicken is even covered. Set aside.
2.) In a medium bowl, combine chicken broth, soy sauce, vinegar, sesame oil, sugar, honey, and garlic and mix well. Set aside.
3.) Heat a large skillet over medium high heat and spray with nonstick spray or olive oil. When pan is hot, put chicken in pan and sear for 2 -3 minutes on each side.
4.) Pour soy sauce mixture over the top of chicken, turn heat to high, and rapid boil chicken and sauce until sauce reduces and thickens. About 10 - 15 minutes. Stir often to coat chicken.
5.) Let cool 5 minutes -- sauce will really thicken up and get sticky -- and serve over rice or cous cous.

Nutritional Info per Serving (makes 6 servings)
Calories: 186
Protein: 27
Fat: 5
Carbs: 10
Sugar: 8

2 comments:

Shirley Anderson said...

Can't wait to try this recipe!

Mary S said...

I just got done making this....and just have a couple of comments. First of all, it's REALLY good. Thank you! Second, I found even using low sodium everything, it was still, for me, crazy high. I don't think it needs the extra salt in it at all when you put the chicken in the flour mixture. Finally, mine turned out darker than your picture...which really doesn't matter....and it wasn't as sweet as I was hoping for, but I can remedy that pretty easy the next time I make it! Since my sleeve surgery in October of '14 I've been scouring facebook for new and different things to try. This is definitely a keeper...Yummy! :)