|Recipe from: thibeaultstable|
Image Credit: Ann
Sesame Chicken and Broccoli
“This is one of those recipes that can be adjusted to suit your own taste.” Ann
2 to 3 chicken breasts
2 tablespoons Shaoxing Wine
1 tablespoon sesame oil
2 teaspoons cornstarch
Head of broccoli cut into florets (blanched)
1 large white onion
1 inch of ginger, julienned or minced
2 garlic cloves minced
Toasted sesame seeds
Ground Chili Paste (Sambal Oelek)
Cut chicken into thin slices. (Easier to do if chicken is partially frozen).
Season chicken with Shaoxing Wine, sesame oil and cornstarch and set aside for 20 minutes.
Heat wok or large frying pan, (I use a large cast iron round griddle) over high heat.
Add oil and quickly sauté chicken.
Remove from pan.
Add a little more oil, add the onions and cook for a minute before adding the broccoli.
Stir fry for a minute or two before adding the garlic and the ginger.
Add the chicken back into the pan.
Mix the chili paste and a little cornstarch into 1 cup of chicken broth.
Pour over chicken mixture, stir and cook just long enough for the sauce to thicken.
Add a little bit more chicken broth if needed.
Add sliced green onions and serve over rice or noodles.
Sprinkle with toasted sesame seeds.
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