She's probably one of my biggest fans. I really do love her. She discovered my food blog and has tried my recipes and she's loved them. She e-mailed me and wanted to know if I'd come up with a recipe for Sesame Chicken that used little to no salt. Well, how could I decline her? She deserved it! So, staying true to my theory for Everyday Cookin', here's Sesame Chicken over a Lavender Scented Rice.
It's easy - it's quick - and it's tasty!
Sesame Chicken over Lavender Scented Rice
¼ cup of water
1 cup of low sodium chicken broth
½ tablespoon of vinegar
¼ cup of cornstarch
1 cup of sugar
2 tablespoons of dark soy sauce
1 tablespoon of sesame oil
1 small chili, minced
2 cloves of garlic, minced
2 boneless skinless chicken breasts
1 cup of flour
Vegetable oil, for frying
2 tablespoons of sesame seeds
For the sauce, combine everything into a sauce pan. Whisk good until combined and bring to a boil on a medium heat. Once thickened, remove from heat.
Preheat oil to 375 degrees. Cut the chicken breast into strips. Season with salt and pepper. Place onto skewers. Dredge in flour being sure to shake of the excess and deep fry until golden brown. When done, dip in sauce and place over rice or noodles.
**For the rice, prepare rice based on the package instructions. Per cup of uncooked rice add 1 teaspoon of dried lavender to the cooking liquid as the rice cooks.
It was gone soooo quick!
The plating of the sauce. See the color and thickness - this is what you're looking for.
It's important to know where it all started, right? I mean how can you know where you're going if you don't know where you've been?