Hi everyone. If you are like me you have put on weight over the holiday season so today I decided to whip up a nice reasonably low fat healthy chicken meal which I have cooked before and always turns out great. Cook yourself up some yummy stir fry veggies like broccoli for example and add them to your bed of rice for your add the chicken and the sauce. Makes the meal go that little bit further and you are adding healthy green vegetables which we all need to eat more of. This really is a pretty easy recipe, the sauce has an excellent consistency and the chili paste adds a nice little kick without being too overpowering. If serving to children you may decide to leave it out. Now that I think about it I really wanted to recommend something a friend of mine is trying and I am just about to try. It is called the Total Wellness Cleanse. Rather than being a quick fix this program is a more comprehensive and long term solution. She says she is learning a lot about her health, is feeling much better and has even lost some weight. I will keep you posted as to my results with it. If you have any thoughts or comments please feel free to share them with us below. Hope you enjoy this Perfect Sesame Chicken 🙂
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon dry sherry
- 2 tablespoons water
- 1 teaspoon vegetable oil
- 1 dash sesame oil
- 1 pound skinless, boneless chicken breast meat – cubed
- 1 cup chicken broth
- 1 cup white sugar
- 2 tablespoons distilled white vinegar
- 2 tablespoons dark soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon chile paste
- 1 clove garlic, minced
- 1/4 cup cornstarch
- 1/2 cup water
- 1 quart olive oil for frying
- 2 tablespoons toasted sesame seeds
- Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
- Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
- Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
- Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.