Sesame Chicken and Vegetables
Lots of ingredients, but not a lot of work
I have adapted this from an old Cook's Illustrated recipe. I've been making it for over 15 years now and it is a favorite all year long. The original recipe uses a velveting technique with the chicken which keeps the chicken tender. I am using a slightly easier velveting technique in this version.
Adapted From:
Cook's Illustrated
I usually prepare most of the ingredients long before I cook. I can make the sauce and cut up the chicken and vegetables as early as the night before I plan on making this. The only step I leave right before cooking is to brine/velvet the chicken. The prep is not hard, but because the cooking goes fast it feels easier to split the work up over two sessions. You can use whatever vegetables you like of course. Green beans work really well here. It is nice to top the dish with some toasted sesame seeds. I have some pre-toasted seeds, but if you don't you can toast some in a small skillet for a few minutes over medium heat, stirring often. It is a slightly fussy extra step, so feel free to skip.
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