Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons toasted sesame seeds
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Tongs
- Measuring cups and spoons
- Mixing bowl
Step-by-step instructions:
1. Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
2. In a mixing bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, minced garlic, grated ginger, and red pepper flakes.
3. Heat a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes.
4. Pour the soy sauce mixture over the chicken and stir to coat. Cook for an additional 2-3 minutes.
5. In a small bowl, whisk together cornstarch and water until smooth. Add the cornstarch mixture to the skillet and stir until the sauce thickens, about 1-2 minutes.
6. Sprinkle toasted sesame seeds over the chicken and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 12g
- Carbohydrates: 12g
- Protein: 35g
- Sodium: 800mg
Substitutions for ingredients:
- Tamari or coconut aminos can be used instead of soy sauce.
- Maple syrup or agave nectar can be used instead of honey.
- Apple cider vinegar or white wine vinegar can be used instead of rice vinegar.
- Arrowroot powder or potato starch can be used instead of cornstarch.
Variations:
- Add vegetables such as broccoli, bell peppers, or snap peas to the skillet for a complete meal.
- Use shrimp or tofu instead of chicken for a vegetarian option.
- Add more red pepper flakes for a spicier dish.
Tips and tricks:
- Make sure to cut the chicken into bite-sized pieces for even cooking.
- Toast the sesame seeds in a dry skillet over medium heat until golden brown, about 2-3 minutes.
- Serve over rice or noodles for a filling meal.
Storage instructions:
- Store leftovers 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 in a bowl with rice and vegetables for a colorful and appetizing presentation.
Garnishes:
- Chopped green onions or cilantro can be sprinkled over the top for added flavor and color.
Pairings:
- Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Steamed broccoli
- Stir-fried snap peas
- Fried rice
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the chicken is not cooked through, continue cooking until no longer pink in the center.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Soy sauce and sesame oil are staples in Asian cuisine and have been used for centuries in cooking.
Flavor profiles:
- This dish is sweet, savory, and slightly spicy with a nutty flavor from the sesame seeds.
Serving suggestions:
- Serve hot as a main dish with rice and vegetables.
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Region: Chinese