By ,
Published January 03, 2017
Flavorful golden, sesame-coated chicken served over a bed of sticky brown rice makes for a perfect weeknight dinner.
Cook Time:
Prep Time:
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Servings: 4
1 1/2 pound boneless, skinless chicken breasts
3 tablespoon soy sauce
4 teaspoon sesame oil
2 teaspoon honey
3 1/2 tablespoon canola oil
2 scallions, thinly sliced
1 tablespoon peeled and grated fresh ginger
3 garlic cloves, minced
1 cup chicken broth, homemade or store-bought
3 tablespoon sugar
1 tablespoon cornstarch
1 tablespoon rice vinegar
1 teaspoon Thai chili paste
4 cup shelled edamame
2 tablespoon toasted sesame seeds
hot cooked brown rice (optional), for serving
Rinse the chicken with cold water and pat dry with paper towels.
Cut into 3/4-inch chunks and set aside.
In a large bowl, whisk 1 1/2 tablespoons of the soy sauce with 2 teaspoons of the sesame oil and the honey.
Add the chicken and stir to coat with the marinade.
Marinate for 20 minutes or refrigerate for up to 2 hours.
In a nonstick skillet over medium-high heat, warm 2 tablespoons of the canola oil.
Remove the chicken from the marinade using a slotted spoon. Discard the marinade.
Cook the chicken in 2 batches, stirring occasionally, until browned, 3 to 5 minutes.
Transfer the chicken to a plate, and wipe out the skillet with paper towels.
Heat the remaining 2 teaspoons canola oil in the skillet.
Add the scallions, reserving some of the green parts for garnish.
Add the ginger and garlic and cook, stirring, for 1 minute.
In a bowl, whisk together the broth, sugar, cornstarch, vinegar, chili paste, and the remaining 1 1/2 tablespoons soy sauce.
Add to the skillet and cook, stirring, until thickened, 3 to 4 minutes.
Stir in the remaining 2 teaspoons sesame oil.
Meanwhile, cook the edamame in a steamer basket, set over a pot with a few inches of boiling water until crisp-tender, 2 to 3 minutes.
Return the chicken to the skillet with the sauce and heat through.
Add the edamame, the toasted sesame seeds, and the reserved scallions and toss to combine.
Serve hot on a bed of sticky brown rice, if desired.
https://www.foxnews.com/food-drink/sesame-chicken-with-edamame