I love one pot dinners. Fewer dishes. I adore cooking but I am a messy cook with so many dishes. The clean-up from me cooking is longer than cooking half the time. I have been slacking on the cooking front so it’s time to get back at it. Despite some scheduling setbacks this week, I finally got myself back into the kitchen to try a Sesame Chicken recipe. Some of my Asian recipes are hit or miss. Some are too watery; the sauce doesn’t thicken and ends up just kind of blah. This recipe is one of the better ones I’ve tried and I would recommend if you have a hankering for Chinese take-out with a healthier twist.
One-Pot Sesame Chicken [original recipe]
2 tablespoons sesame oil
1 pound boneless and skinless chicken breast, cut into 1 inch strips
1 carrot, peeled and sliced into thin 1 inch ribbons
3 tablespoons low sodium soy sauce
2 tablespoons honey
1/4 teaspoon crushed red pepper
1 teaspoon ginger
1 clove garlic, minced
1 tablespoon cornstarch
2 tablespoons sesame seeds
1/4 cup green onion, sliced
- Heat the sesame oil over medium heat. Once hot add the chicken and carrot. Cook until the chicken is firm and cooked through. Drain off any excess liquid.
- In a small bowl, combine all ingredients except sesame seeds and green onion. Whisk until smooth and pour over the cooked chicken. Bring to a simmer and cook for 1 minute, or until thick and chicken is coated.
- Stir in the sesame seeds. Remove from heat and top with green onion.
- Serve with brown rice.