While it seems like ordering Chinese takeout is the quickest way to have sweet and sour chicken, mu shu pork, bacon fried rice, or General Tso's chicken on your dinner table, there are plenty of simple recipes out there for your fave carton-served dishes.
Now you can add a sesame chicken stir-fry to your Asian dinner repertoire. This dish incorporates one of my favorite flavor-packed secret ingredients, sesame oil, as well as tender bok choy, crispy chicken, garlic and ginger, baby carrots, and a red pepper for punch.
Learn how to make this tasty stir-fry when you read more.
- 4 large skinless, boneless chicken thighs (about 1 1/4 lb), visible fat trimmed, meat cut in 1-in. pieces
2 Tbsp cornstarch
1/2 cup each lite soy sauce and chicken broth
1 Tbsp cornstarch
1 Tbsp each minced garlic and fresh ginger
2 tsp dark Oriental sesame oil
2 tsp oil
1 1/2 lb bok choy, stalks separated and cut in 1-in. pieces
1 red pepper, cut in narrow strips
1 can (14 oz) baby corn, ears cut in half if large
1 Tbsp sesame seeds, toasted in a skillet over medium heat
1/4 cup sliced scallions
- Put chicken and 2 Tbsp cornstarch in a plastic food bag; shake until chicken is evenly coated.
- Measure soy sauce, broth and 1/4 cup water in a clear measuring cup. Add remaining ingredients to cup.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 3 minutes, or until cooked. Remove to a bowl.
- Add bok choy and pepper strips to skillet. Stir-fry 2 to 3 minutes until crisp-tender.
- Stir sauce to mix. Add to skillet with the baby corn. Boil 1 minute, or until slightly thickened. Stir in chicken; pour into serving bowl. Sprinkle with sesame seeds and scallions. Serve over rice.
- Poultry, Main Dishes