Wok’s Up

It’s only Tuesday but already this week has been crazy busy.

With tons to do at work and extreme exhaustion toying with my eyelids, I think I’ve consumed twelve cups of coffee…which unfortunately hasn’t done me any favors.

Its weeks like this when I am thankful for recipes that are so easy, an unskilled cook could pull it off; and so delicious, you can’t believe how easy it is!

Last night I quickly whipped up the Chinese restaurant favorite, Sesame Chicken. The flavors are surprisingly bold for how few ingredients are involved. I served the chicken over jasmine rice with steamed broccoli on the side for a nice, round meal.

Here’s to a quick and more rested week!

Sauteed chicken

Sizzling sauce beginning to thicken

Sesame seeds added

Sesame chicken and broccoli

Sesame Chicken

What You Need

  • 1 tablespoon sesame oil (or olive oil)
  • 2 boneless skinless chicken breasts
  • ¼ cup honey
  • ¼ cup soy sauce
  • ½ cup water
  • 1 tablespoon cornstarch
  • 1 teaspoon ground ginger, or fresh ginger if you have it
  • ½ - 1 teaspoon red pepper flakes
  • 1 tablespoon sesame seeds

What To Do

  1. Cut chicken breast into bite size pieces.
  2. Heat a large non-stick skillet or wok with oil over medium-high heat.
  3. Add chicken pieces and cook for 6 minutes or until no longer pink.
  4. Mix together honey, soy sauce, water, cornstarch, ginger and red pepper flakes. Whisk until no cornstarch lumps appear.
  5. Pour sauce mixture into skillet with chicken.
  6. Cook until sauce thickens slightly. Add a few tablespoons of water if sauce is too thick.
  7. Sprinkle with sesame seeds.
  8. Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.
  9. Serve over rice and enjoy!

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