Sesame Chicken | Growing in Grace

Don’t miss anything! Follow me on Pinterest and Facebook.

By now cabin fever has totally hit me. We’ve had so much snow here where I am. I’ve been crafting like crazy, reading between the mayhem and cooking to stay sane, but I digress.

Today I am sharing a recipe that has excited me every time I know I will make it. This recipe is a family favorite. Even so that we’ve had our regular Chinese food from the place we love and prefer to have this one. In my efforts to keep my family healthy, that has included eliminating fast food. More work? yes! But totally worth the work. Hopefully you will love it as much as I do. Here’s a recap of our week-end.

Eating

Creating

Homemaking

I made my own ricotta and with it made these lemon poppy-seed muffins

Ingredients: Recipe Adapted from ~~Damn~~ Delicious

7-8 boneless skinless chicken thighs. (trimmed of fat and cut into 1 inch cubes)

1 1/2 cups corn starch

1/2 cup flour

1/2 tsp baking soda

3 large egg whites; beaten

Canola oil for frying

sesame seeds for garnish

3 cups cooked rice

1/2 tsp ginger

Marinade:

1 cup chicken broth

1/2 cup reduced sodium soy sauce

1/4 cup agave nectar

1/4 cup rice vinegar

2 Tbsp brown sugar

3 Tbsp cornstarch

2 Tbsp grape seed or sesame oil; divided

3 tsp minced garlic divided

1 Tbsp ground ginger

Instructions:

For the Marinade, whisk together broth, soy sauce, rice vinegar, brown sugar, cornstarch, 2 tsp garlic, ginger, 1 Tbsp grape seed oil and 1/2 cup of water in a large bowl. In a gallon Ziploc bag, dump chicken and 6-8 Tbsp of the marinade; marinate for 30 minutes or longer. Lay bag flat in the refrigerator and make sure chicken is doused in sauce. Reserve the rest of the sauce.

Drain chicken from marinade and discard marinade.

Heat the last Tbsp of grape seed oil in a wok or large skillet over medium heat. Add 1 tsp garlic, 1/2 tsp ginger and cook until fragrant 1-2 minutes. Stir in two cups of reserved marinade and stir until thickened; keep warm.

In a large bowl, combine cornstarch, flour, baking soda and remaining marinade slowly until you get a coarse meal. (1tsp-1tbsp)

Heat canola oil in a pan on medium-high heat.

Work in this way. Dip the chicken in the egg whites then press it into the cornstarch til covered and fry. Toss chicken in warm sauce and garnish with sesame seeds.

Enjoy the fruit of your labor!

Love on purpose,