Sesame Chicken: Lawrence A. Hite, Virginia .edu
chicken, chinese, mushrooms
1 stir fry ingredients:
2 lb deboned chicken
5 stalks celery, chopped
3/4 lb broccoli cut into
1 small pieces
1 marinade (see below)
5 carrots, sliced
1/4 lb snow peas, trimmed and
1 halved
1/4 lb mushrooms, sliced
1 medium onion, coarsly chopped
1 large green pepper, cut in strips
3 cloves garlic, diced
1 teaspoon ginger root, diced
2 tablespoon sesame seeds
1 peanut oil for stir frying
1 marinade:
1/2 cup white wine
2 tablespoon lemon juice
3 cloves garlic, crushed
3 tablespoon sesame oil
1/3 cup vinegar
1/4 cup soy sauce
1 teaspoon ginger root, diced
2 teaspoon chili oil
1 seasonings:
1/4 cup chicken broth
1/4 cup vinegar
1 teaspoon chili oil
1/4 cup soy sauce
1 teaspoon honey
Wash the chicken and chop into approximately 1/2 inch cubes. Mix together marinade ingredients in a medium sized bowl, and add chicken pieces. If there is not enough marinade to cover all of the chicken,add more wine, soy sauce and vinegar. Place in refrigerator for at least one hour (but better if overnight).
When ready to cook, heat 2 - 3 Tbsp. peanut oil in teflon coated or stainless steel wol until just barely smoking. Quickly add garlic and ginger and the vegetables. Stir fry the vegetables quickly, stirring constantly until; just cooked, but still crisp , then remove to a bowl.
Drain marinade from chicken and reserve for later. Heat 2 - 3 Tbsp. peanut oil in wok, then add chicken and stir fry until cooked, Remove chicken with a slotted spoon, leaving juices in wok.
Add marinade to juices in wok and boil rapidly to reduce volume slightly. After about 5 minutes (with constant stirring) taste broth and adjust using the ingredients above under "seasonings". Note that honey can be added to lessen the sourness if there is too much vinegar for your taste (disolve honey in 1/4 c. hot water before adding.
To serve: Dissolve about 2 Tbsp corn starch in about 1/4 c water and add to the broth in the wok and stir constantly on low heat until it starts to thicken. Return chicken and vegetables to wok and stir to coat with sauce. Serve over rice. From: Al Date: 24 Jan 97 Jewish-Food List Ä
Yield: 1 servings