Sesame Chicken With Vegetables
ready in: 30-60 minutes
recipe id: 58891
1/2 cup chicken broth
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
4 cloves garlic, minced
3 teaspoons grated ginger root
2 teaspoons cornstarch
1 teaspoon sugar
1/2 cup all-purpose flour
2 tablespoons sesame seeds
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 beaten egg
1/4 cup milk
cooking oil for deep-fat frying
1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
1 tablespoon cooking oil
2 zucchini, cut into thin, bite-sized strips
1 green sweet bell pepper, cut into thin, bite-sized strips
6 green onions, bias-sliced into 1/2-inch pieces
SAUCE: In a small bowl stir together chicken broth, soy sauce, sesame oil, garlic, gingerroot, cornstarch, and sugar. Set aside.
CHICKEN: In a large mixing bowl combine flour, sesame seeds, salt, and ground red pepper. In a small mixing bowl combine egg and milk. Add to dry ingredients and beat till smooth.
In a wok or 2-quart saucepan heat 1/4 inches cooking oil to 365 degrees. Dip chicken, 1 piece at a time, into the coating, then add to hot oil. Fry chicken, a few pieces at a time, about 4 minutes, or till golden. Using a slotted spoon, remove chicken from oil. Drain on paper towels. Keep warm in a preheated 300° oven while stir-frying vegetables.
VEGETABLES: Pour cooking oil into a large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry zucchini, green pepper, and green onions for 3 minutes, or till crisp-tender. Push vegetables from the center of the skillet. Stir sauce; add to the skillet. Cook and stir till thickened and bubbly. Cook for 1 minute more. Return the cooked chicken to the skillet. Stir all ingredients together to coat with sauce. Serve immediately.
nutritionNutritional data has not been calculated yet.
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