The weekdays can be so hectic, sometimes our schedules don’t leave time for cooking. With errands to run, practices and family obligations, it can be the same on the weekends, too.
But sometimes we order takeout simply because we’ve got a hankering for something that we think we can get better out than at home — like Chinese food.
That doesn’t have to be the case. Stir fries are easy to put together and you don’t have to invest in a fancy wok; a simple skillet will do the job.
Try out this recipe for sesame chicken and you may find you don’t have a reason to take out your takeout menu any longer.
SESAME CHICKEN WITH GINGER AND SNOW PEAS
1 to 1¼ lb. boneless, skinless chicken breast halves (2 or 3), very thinly sliced on the diagonal
2 tbsp. soy sauce
1 tbsp. Asian sesame oil
1 tbsp. plus 1 tsp. rice vinegar
2 tbsp. ketchup
8 scallions
6 oz. snow peas, trimmed (about 1½ cups)
2 tbsp. minced fresh ginger
3 tbsp. canola oil
2 tbsp. lightly toasted sesame seeds
In a large bowl, toss the chicken with 1 tablespoon of the soy sauce, 1½ teaspoons of the sesame oil, and 1 teaspoon of the rice vinegar.
In a 1-cup liquid measuring cup or another bowl, combine ¼ cup water with the ketchup and the remaining 1 tablespoon soy sauce, 1 tablespoon vinegar and 1½ teaspoons sesame oil.
Trim the scallions and separate the dark green tops from the light green and white bottoms. Slice the tops into 2-inch pieces and the bottoms into thin rounds. Combine both in a medium bowl with the snow peas and ginger.
Heat 1½ tablespoons of the canola oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the chicken and cook, stirring occasionally, until it loses most of its raw appearance, 1 to 2 minutes. Transfer to a large plate.
Add the remaining 1½ tablespoons canola oil and the scallions, snow peas, and ginger, and cook, stirring occasionally, until the ginger and scallions start to brown, about 2 minutes.
Return the chicken to the pan and add the ketchup mixture and half of the sesame seeds. Cook, stirring, until the chicken is cooked through and the snow peas are crisp-tender, 2 to 3 minutes. Transfer to a platter, sprinkle with the remaining sesame seeds, and serve.
Makes 4 servings.
— Tony Rosenfeld in Fine Cooking: Cook Fresh
Lisa Abraham can be reached at 330-996-3737 or labraham@thebeaconjournal.com. Follow her on Twitter @akronfoodie and read her blog at www.ohio.com/blogs/lisa.
