I have wanted to go back and revisit some of our older recipes. It is funny that I can ask the kids about a dish we had a year or two ago and they don’t remember it at all. I can show them pictures and tell them about when we had it and what we were doing but they often cannot recall the exact meal (unless it was something they particularly loved). So, when I asked about revisiting this dish they happily agreed.
When I was going through the recipes and saw the picture of this dish I knew I needed to remake it. To see original post for Sesame Garlic Chicken (click here for link to recipe).
Everyone like how easy the dish was to make. My daughter made the rice while my son fried the chicken and I made the sauce. We all had a task and dinner came together in no time. This dish would be easily customizable by adding your choice of vegetables. Broccoli, bok choy, and onion would particularly good in this dish. I would also make more sauce if you are going to add vegetables to the dish.
- 1 1/2 – 2 lbs chicken breast, cut into 1″ pieces
- 1/3 cup sesame oil
- 2 1/2 tablespoons sugar
- 2 tablespoons soy sauce
- black pepper
- 2/3 cup plus 2 tablespoons corn starch, divided
- oil for frying
- 3 cloves garlic, minced
- 1/2 teaspoon powdered ginger (more or less to taste)
- 1/2 cup rice wine
- 1/3 cup hoisin sauce
- 1/3 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons chili sauce
- 2 tablespoons lemon juice
- rice for serving, if desired
- Mix sesame oil, sugar, soy sauce, black pepper and chicken in a bowl until well coated. Cover and refrigerate for at least one hour.
- To make stir fry: Add 2/3 cup cornstarch to a large bag. Remove chicken from marinade to bag and toss to coat all pieces. Add oil to a pan to fry chicken in. Fry each piece 3-4 minutes until cooked through and turning golden brown. Remove chicken from pan to a paper towel to absorb any excess oil.
- In a large skillet heat 1 tablespoon oil over medium heat. Add garlic and sprinkled with ginger to pan. Stir for about 1 minute until fragrant. Add rice wine, hoisin sauce, soy sauce, honey and chili sauce to pan. Allow to come to a simmer.
- In a cup mix 2 tablespoons corn starch and 2 tablespoons very cold water until smooth. Pour into simmering sauce and stir until thickened. Taste and adjust sauce spices as needed.
- Add chicken and lemon juice to sauce and stir well. Serve over hot rice if desired.