Sesame Chicken

When you are married to someone who could eat Chinese food EVERY SINGLE DAY, you get desperate at times to make it at home to save yourself from the restaurants. Justin has the metabolism of a 10 year old, but I can’t just go around eating fried chicken everyday. (Plus, I’ve got to save room for those cookies!)

We’ve done cashew chicken at home, and we’ve done sweet and sour (although that hasn’t made it to the blog yet) but we have yet to conquer the more popular sweet and spicy Chinese dishes.

Until now…..

You can of course use any vegetables you wish, I just had an onion and green pepper ready to go. I marinated the chicken (however much you want to eat, this marinade is for 2 chicken breasts) in 1 T. soy sauce a 1/4 c. dry white wine and a couple DROPS of sesame oil. You don’t need very much of that stuff. Its potent!

Mix the following items for the sauce:
1/2 c. water
1 c. broth (I used beef because I’m out of chicken and it worked great)
1/8 c. white vinegar
1 c. sugar
2 T. soy sauce
2 T. sesame oil
1-3 t. rooster sauce (depending on how hot you like it)
dash of crushed red pepper
1 garlic clove, minced

Mix all together, then whisk in 1/4 c. cornstarch.

Saute chicken and vegetables. When almost done, add sauce. Stir constantly until thickened. Serve with rice and garnish with some toasted sesame seeds!

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