Chinese recipes |
Sesame Chicken With Vegetables |
Sauce: 1/2 cup Chicken Broth -- (see recipe) 2 tablespoons soy sauce 1 tablespoon toasted sesame oil 4 garlic cloves -- minced 2 teaspoons grated gingerroot - (to 3 tspns) 2 teaspoons cornstarch 1 teaspoon sugar Chicken: 1/2 cup all-purpose flour 2 tablespoons sesame seeds 1/2 teaspoon salt 1/4 teaspoon ground red pepper 1 beaten egg 1/4 cup milk Cooking oil -- for deep-fat frying 1 pound boneless skinless chicken thighs -- cut into 3/4" pieces Vegetables: 1 tablespoon cooking oil 2 zucchini -- cut into thin, bite-sized strips 1 green sweet pepper -- cut into thin, bite-sized strips 6 green onions -- bias-sliced 1/2" pieces |
For sauce, in a small bowl stir together chicken broth, soy sauce, sesame oil, garlic, gingerroot, cornstarch, and sugar. Set aside. Dip chicken, 1 piece at a time, into the coating, then add to hot oil. Fry chicken, a few pieces at a time, about 4 minutes, or until golden. Using a slotted spoon, remove chicken from oil. Drain on paper towels. Keep warm in a preheated 300 degree oven while stir-frying vegetables. Push vegetables from the center of the skillet. Stir sauce; add to the skillet. Cook and stir until thickened and bubbly. Cook for 1 minute more. Return the cooked chicken to the skillet. Stir all ingredients together to coat with sauce. Serve immediately. |