One-Pot Asian Feast

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.

 

IMG_0388

The sauce thickened perfectly! I love a heartier sauce.

 

One-Pot Sesame Chicken [original recipe]
Serves: 4

Ingredients:
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

Directions

  1. 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.
  2. 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.
  3. Stir in the sesame seeds. Remove from heat and top with green onion.
  4. Serve with brown rice.

 

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