Hi there! How has your week been going? I've actually gotten a lot done this week and, yes, I am surprised because here lately that has not been the case! I think the sunshine and 50-degree temps have greatly improved my mood and energy level. We may even have thunderstorms on Thursday in Kansas City...love me some thunderstorms!
Today, I'm sharing a new recipe with you. The original recipe came from Better Home and Gardens (January 2012) but I changed it and simplified it quite a bit.
Here are your ingredients...
(Don't let the number of ingredients scare you away. It didn't really take very long to prepare. Chinese food is pricey and something in it always gives me a stomach ache so I decided to try my own at home...only thing missing was the crab rangoon).
5 tablespoons reduced-sodium soy sauce
2 teaspoons toasted sesame oil
5 teaspoons honey
1-1/4 lb boneless skinless chicken breasts, cut in 1-inch chunks
2 tablespoons canola oil
1 small onion, chopped
3 cloves garlic, minced
1-1/2 cups low-sodium chicken broth
4 teaspoons corn starch
1 tablespoon rice vinegar
1 teaspoon chili paste
Steamed broccoli (however much you think you can get your kiddos and husband to eat...I didn't have too much luck with this!)
3 tablespoons toasted sesame seeds
Hot cooked brown rice (optional)
*If you like ginger, the original recipe called for 1 tablespoon fresh grated ginger
In a medium bowl, whisk together 3 tablespoons of the soy sauce, 1 teaspoon sesame oil, and 2 teaspoons honey. Pour into a gallon or quart size Ziploc bag, add cut up chicken, and toss to coat. Let marinate in the refrigerator for at least 20 minutes (you could let it marinate during the day while you are at work and cook when you get home). Remove chicken from bag with a slotted spoon, discard leftover marinade.
In a large nonstick skillet or wok, heat 2 teaspoons canola oil over medium-high heat. Cook chicken about 6 minutes or until browned and cooked through, turning occasionally. Transfer to a large serving plate.
In the same skillet, heat the remaining 2 teaspoons of canola oil over medium-high heat. Add the onion and garlic (and ginger if you choose to use it). Cook and stir for 1 to 2 minutes until fragrant.
For the sesame sauce, in a small bowl whisk together chicken broth, remaining soy sauce, remaining honey, the cornstarch, vinegar, and chili paste until the cornstarch and honey are incorporated. Add sauce to skillet. Cook and stir for 2-3 minutes until thickened and darkened in color. Stir in remaining 1 teaspoon sesame oil.
To serve, pour sauce over chicken. Surround chicken with steamed broccoli (I used a bag of Birds Eye Steamfresh broccoli...takes 5 minutes in the bag in the microwave) but you could steam fresh broccoli if you chose to. Surround chicken with steamed broccoli. Sprinkle sesame seeds on top. Serve with brown rice if desired.
Makes 4 servings.
If you aren't a fan of broccoli, you could substitute your favorite veggies. I think I might try it with green and red pepper strips. You could save some time by buying a bag of stir fry veggies (peppers and onions) from the frozen foods section if it's a busy evening.
I'm partyin' here...
Overflowing with Creativity