Skip to main content

EASY SESAME CHICKEN

INGREDIENTS

CHICKEN


  • 1 large egg ($0.23)
  • 2 Tbsp cornstarch ($0.06)
  • 1 pinch each salt and pepper ($0.05)
  • 1 lb boneless skinless chicken thighs ($3.23)
  • 2 Tbsp cooking oil ($0.08)

SAUCE


  • 1/4 cup soy sauce ($0.24)
  • 2 Tbsp water ($0.00)
  • 1 Tbsp toasted sesame oil ($0.33)
  • 3 Tbsp brown sugar ($0.12)
  • 1 Tbsp rice vinegar ($0.12)
  • 1 tsp grated fresh ginger ($0.10)
  • 2 cloves garlic, minced ($0.16)
  • 1 Tbsp sesame seeds ($0.8)
  • 1/2 Tbsp cornstarch ($0.02)

FOR SERVING


  • 4 cups cooked jasmine rice ($0.70)
  • 2 whole green onions ($0.22)

INSTRUCTIONS

  1. First, prepare the sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. (Grate the ginger with a small-holed cheese grater). Set the sauce aside.
  2. In a large bowl, whisk together the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper. Trim any excess fat from the chicken thighs, then cut them into small 1 inch pieces. Toss the chicken in the egg and cornstarch mixture.
  3. Add the cooking oil to a large skillet and heat it over medium flame. Wait until the skillet is very hot, then swirl the skillet to make sure the oil coats the entire surface. Add the batter coated chicken and spread it out into a single layer over the surface of the skillet. 
  4. Allow the chicken pieces to cook, undisturbed, until golden brown on the bottom. Then, carefully flip the chicken, breaking up the pieces into smaller clumps as you flip. Continue to cook the chicken until golden brown on the other side. Stir the chicken as little as possible to avoid breaking the egg coating from the surface of the chicken.
  5. Once the chicken is cooked through and golden brown on all sides, pour the sauce over top. Toss the chicken to coat in the sauce. As the sauce comes up to a simmer, it will begin to thicken. Continue to gently stir the chicken in the sauce until it has thickened, then turn off the heat.
  6. Serve the chicken over a bed of rice and sprinkle the sliced green onions over top


Recipes Source : Click Here
Labels:

Comments

Post a Comment

Popular posts from this blog

Ritz Cracker Chicken Casserole

Ritz Cracker Chicken Casserole Prep Time 15   mins Cook Time 30   mins Total Time 45   mins   Buttery Ritz cracker chicken casserole Course:   Main Course Cuisine:   American Keyword:   Chicken, crackers, cream of chicken soup Servings :  5   servings Calories :  452   kcal Author :  Jennie Duncan #recipes with chicken casserole Ingredients 4   cups   cooked chicken  (fully cooked and shredded) 10.5   oz   cream of chicken soup 1   cup   sour cream 1/2   teaspoon   onion powder 1/4   teaspoon   garlic powder 1/4   teaspoon   salt   (or to taste) 1/8   teaspoon   pepper   (or to taste) 1   sleeve   Ritz crackers   (crushed) 6   tablespoons   butter   (melted) Instructions Preheat your oven to 350 degrees F. Prepare a casserole dish with non stick cooking spray and set aside.  Mix cooked and shredded chicken wit...
Post a Comment
Read more

BEST CHICKEN ENCHILADAS EVER

BEST CHICKEN ENCHILADAS EVER INGREDIENTS 2 tablespoons avocado oil (or olive oil) 1 small white onion, peeled and diced 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces 1 (4-ounce) can diced green chiles sea salt and freshly-cracked black pepper 1 (15-ounce) can black beans, rinsed and drained 8 large flour tortillas 3 cups Mexican-blend shredded cheese 1 batch red enchilada sauce optional toppings: fresh cilantro, chopped red onions, diced avocado, avocado, sour cream, and/or crumbled cotija cheese INSTRUCTIONS Preheat oven to 350°F.  Prepare your enchilada sauce. In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally.  Add diced chicken and green chiles, and season with a generous pinch of salt and pepper.  Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.  Add in the beans and stir until evenly combined.  Remove pan from heat and...
Post a Comment
Read more

VEGETARIAN MUSHROOM MEATBALLS

VEGETARIAN MUSHROOM MEATBALLS Ingredients 3 tbsp olive oil 1 medium onion (chopped) 20 oz mushrooms, finely chopped 1 cup quick cook oats 1 cup breadcrumbs 1/2 cup chopped parsley 4 garlic cloves (minced) 2 eggs 1/2 tsp dried oregano 1/2 tsp dried thyme 1/4 tsp salt 1/4 tsp pepper 1 24oz jar Marinara sauce parsley to garnish 1/3 cup grated Parmesan cheese (optional) Instructions In a large skillet, saute the onion in olive oil on medium-low heat for about 7 minutes. Add mushrooms, increase the heat to medium-high and cook them for 10-15 minutes. You’ll need to wait until the water evaporates and then keep cooking the mushrooms until they brown nicely. Add garlic, stir, and transfer the mushrooms into the mixing bowl. Let them cool down. Add the rest of the ingredients excluding marinara to the mixture. Stir the mixture nicely and cover it with plastic wrap. Refrigerate for at least 2 hours, possibly overnight for the flavors (and texture!) to develop. When ready to cook, using a tables...
Post a Comment
Read more