Sesame Chicken | Foodie Friday

March 29, 2013

Happy Easter weekend, friends! In some ways, I (Amanda) can’t believe that it’s already here. The past few months seem to have flown by, but some days, winter feels like it’s never going to fade away. This week, the sun magically appeared again after a long grey winter, giving me hope that the soft warm breeze of spring awaits. Spring is my favorite season. I love the sunshine, the rain, and having the windows open. Everything is so fresh and new. People are out and about using the sidewalks that had been abandoned since autumn. It gives me a sense of hope and happiness that seems to get stiff and stifled during the cooped up months. I can’t wait to have picnics in the soft green grass and to use our grill to make super delicious foodie friday treats! But until then, another indoor foodie friday will have to do! This week it’s Sesame Chicken, the best Sesame Chicken you’ll ever have. 😉 And here’s what you’ll need:

2 pounds boneless, skinless chicken breasts, cut into pieces
½ teaspoon salt
½ teaspoon pepper
3 tablespoons flour
2 tablespoons toasted sesame oil
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon low-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon white vinegar
½ cup low-sodium chicken stock
2-3 tablespoons toasted sesame seeds
rice and vegetables for serving

Preheat oven to 400ºF. In a bowl, whisk together chicken stock, brown sugar, 1 tablespoon sesame oil, garlic cloves, soy sauce, and vinegar. Set aside.

Cut chicken into pieces while heating a large oven-proof skillet over medium-high heat. (We used Tyson “Trimmed & Ready” this time just to make the process a little bit quicker, and all of our skillets have rubber handles, so we just used the pot from our veggie steamer instead of a skillet.)

Throw on salt, pepper, and flour, then toss.

Add olive oil and 1 tablespoon sesame oil to skillet, and once hot, add chicken in a single layer. Cook until seared and golden on one side, then flip and cook until golden again, about 2-3 minutes. (Since we used a pot, and obviously couldn’t put the chicken in a single layer, we just had to stir it every minute or so 😉

Pour chicken stock mixture over top and toss to coat, then turn off heat. Place skillet in oven and bake for 20 minutes.

Remove and serve on a bed of rice. Garnish with toasted sesame seeds and add a veggie of your choice!

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