Ingredients with Measurements:
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp grated ginger
- 1 clove garlic, minced
- 1 tbsp cornstarch
- 2 tbsp water
- 2 tbsp sesame seeds
- Salt and pepper to taste
- Green onions, sliced for garnish
Special equipment needed:
- Large skillet or wok
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine sesame oil, soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Mix well.
2. Add chicken pieces to the mixing bowl and toss to coat evenly. Let marinate for at least 30 minutes.
3. In a small bowl, mix cornstarch and water to create a slurry.
4. Heat a large skillet or wok over medium-high heat. Add marinated chicken and cook until browned on all sides, about 5-7 minutes.
5. Add the cornstarch slurry to the skillet and stir until the sauce thickens, about 2-3 minutes.
6. Sprinkle sesame seeds over the chicken and stir to coat evenly.
7. Season with salt and pepper to taste.
8. Garnish with sliced green onions.
Time:
Preparation time: 35 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 9g
Carbohydrates: 14g
Protein: 28g
Substitutions for ingredients:
- Chicken breast can be substituted with tofu or shrimp.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Cornstarch can be substituted with arrowroot starch or potato starch.
Variations:
- Add vegetables such as bell peppers, broccoli, or snap peas to the skillet for a more colorful and nutritious meal.
- Use different types of meat such as beef or pork.
- Add chili flakes or sriracha for a spicy kick.
Tips and tricks:
- Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat.
- Use a non-stick skillet or wok to prevent the chicken from sticking to the pan.
- Toast sesame seeds in a dry skillet over medium heat for a few minutes before adding them to the chicken for a nuttier flavor.
Storage instructions:
Store leftover sesame ginger chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve sesame ginger chicken over a bed of rice or noodles. Garnish with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions and sesame seeds.
Pairings:
Serve with steamed rice or noodles and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried vegetables, steamed broccoli, or roasted sweet potatoes.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the chicken is not browning evenly, make sure the skillet is hot enough before adding the chicken.
Food safety advice:
Make sure to cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Sesame ginger is a popular flavor combination in Asian cuisine, particularly in Chinese and Japanese dishes.
Flavor profiles:
Sesame ginger chicken is sweet, savory, and slightly nutty from the sesame seeds.
Serving suggestions:
Serve sesame ginger chicken as a main dish for dinner or as a protein-packed lunch.
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