But last week everything seemed totally normal, so I took a walk on the Asian side!
Sweet and Sour Sesame Chicken
2 large boneless skinless chicken breasts
1 cup cornstarch
2 eggs, whisked
2 tbsp vegetable oil
1 cup rice vinegar
3/4 cup agave nectar
1 cup ketchup
3 tbsp soy sauce (low sodium)
3-4 garlic cloves, minced
1/2 tsp red pepper flakes (or more if you like spicy!)
1 tsp toasted sesame seeds
How to do:
Pre-heat your oven to 350.
For the chicken:
Cut chicken into bite sized pieces.
You'll want to do this in two batches.
Roll the chicken in the cornmeal, then in the egg.
Heat the oil in a skillet over medium heat. Add the chicken and cook until just browned on the outside, not fully cooked.
In a 9x13, place the battered chicken in a single layer.
For the sauce:
In a small bowl, whisk together the vinegar, agave, ketchup, soy sauce, garlic and red pepper flakes.
Pour half the mixture over the chicken and place in the oven for about 40-45 minutes, flipping every 15 minutes.
In the meantime, pour the remaining sauce in a small saucepan, and reduce the sauce over medium heat, stirring frequently.
When the chicken is done, pour most of the remaining sauce over the top. I reserved just a little bit of sauce to have on the side.
Pour the sesame seeds on top of the chicken.
On a side note: Next time I would either use less vinegar or more agave/sugar. Breeze thought it tasted perfect though so do what you please!
Recipe adapted from this Tasty Kitchen Member.
Follow these photos for a wonderful dinner:
|Everyday ingredients you have in your cabinet to make sweet and sour chicken!|
Brown the chicken covered in cornmeal.
Serve with brown rice and mixed veggies!