This is a print preview of "Sesame Ginger Chicken w/ Carrots and Jasmine Rice" recipe.

Sesame Ginger Chicken w/ Carrots and Jasmine Rice Recipe
by Smokinhotchef

Sesame Ginger Chicken w/ Carrots and Jasmine Rice

In a word Schwing! This is another installment of my take on Chinese take-out fare at home. Loads of flavor and a virtual playground for the taste-buds. Caution: DO try this at home!!! Crowd pleasing on a budget's and your family won't believe it's homemade!

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 8

Goes Well With: chinese fare, egg rolls, broccoli casse rolls, wonton soup, sweet and sour soup, egg drop soup, wontons

Wine and Drink Pairings: Sapporo, Rose, moscato

Ingredients

  • 3 boneless-skinless chicken breasts, cut into 1/2 inch pieces
  • 2 c. jasmine rice
  • 1 c. seasoned flour
  • 4 c. low sodium chicken broth
  • 1 1/2 c. steamed fresh or frozen carrots, thawed
  • 1/2 medium onion, sliced
  • 1/2 c. brown sugar loosely packed
  • 1/3 c. less sodium soy sauce
  • 2 tbsp. fish sauce
  • 1 tbsp. oyster sauce
  • 1 c. water, divided
  • 1 tbsp. cornstarch
  • 2 Thai chilies, halved lengthwise, scraped of seeds
  • 2 cloves garlic, finely minced
  • 1 tbsp. ginger paste
  • 1 tbsp. sesame seeds, plus more for garnish
  • sesame oil for drizzling
  • vegetable oil for frying

Directions

  1. In a heavy bottom saucepan or dutch oven bring 2 inches of oil up to 375* F.
  2. Meanwhile, prepare rice according to directions substituting chicken broth for water.
  3. Lightly toss chicken pieces in flour, shaking off excess. Fry in 2 batches until golden brown and extra crispy- about 6 minutes. Drain on paper towels. Fry onion slices in oil until slightly golden- about 2 minutes. Drain on paper towels as well.
  4. While chicken cooks, prepare the sauce. In a wok or large saute pan, add brown sugar, soy, fish sauce, oyster sauce, chiles, garlic, ginger and half of the water. Bring up to a boil. Combine cornstarch with remaining water and remove pan from heat. Whisk slurry into sauce and return to heat source. Bring back up to a boil and simmer for 1 minute.
  5. Add chicken, carrots, onions and sesame seeds and toss to coat or fold together with a rubber spatula.
  6. Arrange over bed of jasmine rice and drizzle with sesame oil and garnish with more sesame seeds and parsley if desired.