The hardest part about keeping kosher for me was giving up Chinese food, sesame chicken especially. Josh started making this yummy dish for me about a year ago and I have to say, I love it. It tastes like the real deal and I don't miss my favorite Chinese restaurant anymore.
Josh made it for friends last night and it was a big hit. I highly recommend this recipe. We can't remember the original source, but it is DELICIOUS!
Ingredients (sometimes we like to double it to have lots of extra sauce)
6 boneless skinless chicken breast halves
1/4 cup honey
1/4 cup soy sauce
1/2 cup water
1 to 2 tablespoons cornstarch
1/2 to 1 teaspoon ground ginger
1/2 to 1 teaspoon red pepper flakes(depends on how hot you like your food)
2-4 tablespoon toasted sesame seeds
1/4 cup chopped scallions
*For the vegetarians out there, try this recipe with Tofu instead.
Cut chicken breast into 1 inch strips or bite size pieces.
Heat a large non-stick pan that has been sprayed with Pam(or 2 tablespoons of sesame oil for extra flavor) over medium heat.
Cook chicken for about 6 minutes or until no longer pink. Turn the pieces every couple of minutes.
While chicken is cooking, mix together honey, soy sauce, water, corn starch, ginger, and red pepper flakes.
Whisk until no corn starch lumps remain.
When chicken is no longer pink, add sauce to the pan with chicken.
The heat should cause the sauce to begin to thicken. If the sauce is too thick add a little water.
Sprinkle with sesame seeds
Cover and simmer for 10 minutes or until chicken starts to soak up sauce.
When plating the chicken and sauce, Josh likes to garnish with some chopped scallions and of course more sesame seeds.