Chicken is a great way to stretch your grocery bill. But, if you family is tired of the same recipes, Susanna Wong-Burgess from the Oriental Wok shows you how to make sesame chicken with fried rice.
Oriental Wok’s Sesame Chicken:
2 chicken breasts, cubed
1 egg, lightly beaten
2 tablespoon cornstarch
1/2 teaspoon white pepper
1/2 teaspoon. salt
1/4 cup oil + 1 tablespoon oil, we use soybean oil, but any vegetable
oil will do
1/4 cup red bell peppers
1/2 cup yellow onion, strips
1/2 cup carrots, diced
1/4 cup water chesnuts
1/4 cup broccoli
1/4 cup mushrooms, sliced
Cut chicken into 1” chunks. Coat chicken with mixture of egg,
cornstarch, pepper, and salt. Heat 1/4 cup oil in a deep skillet or wok
to 250 °F. Place chicken into hot oil for 3 minutes. Reduce heat and
continue to cook chicken for another 2 minutes. Remove chicken from oil
and set aside to drain off excess oil.
Place 1 tablespoon oil in skillet or wok over medium heat. Stirfry
vegetables for 1 minute. Add 1 cup (more or less to taste) of Oriental
Wok Sesame Sauce. Continue to cook until sauce is hot and bubbling. Add
chicken and stir to evenly coat vegetables and chicken.
Serves 4.
Oriental Wok’s Pork Fried Rice recipe:
2 tablespoons canola or soy oil
1/4 cup roasted pork
1 teaspoon sesame oil
2 large eggs beaten
1/2 cup beansprouts
2 tablespoons sliced green onions
4 cups, cooked rice
4 tablespoons Perfect Fried Rice Seasoning
Heat wok to proper smoking point. Swirl in 1 tablespoon of canola or soy
oil. Toss in eggs and scramble until cooked. Swirl remaining tablespoon
oil in the wok over high heat. Add cooked rice and stirfry, keeping rice
moving until heated through. Add beansprouts & green onions. Stir for 1
minute. Add 4 tablespoons Perfect Fried Rice Seasoning. Stirfry rice &
vegetables until evenly coated. Serves 4.
