Speedy Sesame Chicken
Feel free to use Chinese rice vinegar, cider vinegar, or regular white vinegar in this recipe as desired.
Serves: 4Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy
- ½ lb. boneless, skinless chicken breast, cut into 1" cubes
- 1 Tbsp. soy sauce
- 1 large egg white
- 2 Tbsp. toasted sesame seeds, divided
- 3 tsp. cornstarch, divided
- ⅓ cup plus 4 tsp. water, divided
- 1 Tbsp. vinegar
- 1 Tbsp. granulated sugar
- ½ tsp. chili paste
- 2 Tbsp. peanut oil, divided
- 1 thin slice ginger
- 2 cloves garlic, peeled and chopped
- 1 medium green onion, trimmed and minced
- 1 cup julienned carrots
- ½ cup mung bean sprouts
- 2 scallions, cut into 1" pieces on bias
- Place chicken in a large bowl. Combine with soy sauce, egg white, 1 tablespoon sesame seeds, and 1 teaspoon cornstarch. Marinate in refrigerator for 30 minutes.
- In a bowl, combine ⅓ cup water, vinegar, sugar, and the chili paste. Set aside. In a separate bowl, dissolve 2 teaspoons cornstarch in 4 teaspoons water. Set aside.
- Heat a wok or medium skillet over medium-high heat until it is nearly smoking. Add 1½ tablespoons oil. When oil is hot, add ginger. Let brown for 2–3 minutes, then remove from the pan. Add chicken. Cook chicken cubes until they turn white and are nearly cooked through. Remove the chicken from the pan and drain in a colander or on paper towels.
- Heat ½ tablespoon oil in the same wok or skillet. When the oil is hot, add garlic and green onion. Stir-fry for 10 seconds, then add chili paste sauce. Bring to a boil. Add cornstarch and water mixture, stirring to thicken.
- When sauce has thickened, add chicken back into the pan. Stir-fry until browned and cooked through.
- Combine carrots, bean sprouts, and scallions in bowl and spoon chicken over vegetables. Garnish with remaining toasted sesame seeds.