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
- 1⁄2 lb. boneless, skinless chicken breast, cut into 1-inch cubes
- 1 Tbsp. soy sauce
- 1 large egg white
- 2 Tbsp. toasted sesame seeds, divided
- 3 tsp. cornstarch, divided
- 1⁄3 cup plus 4 tsp. water, divided
- 1 Tbsp. vinegar
- 1 Tbsp. granulated sugar
- 1⁄2 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
- 1⁄2 cup mung bean sprouts
- 2 scallions, cut into 1-inch 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 1⁄3 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 1 1⁄2 tablespoons oil. When oil is hot, add ginger. Let brown for 2 to 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 1⁄2 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.