Wholesome Wednesday: Sesame Chicken with Mushrooms

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I don’t think I need to mention it again, but I absolutely love one dish dinners!  Completely and totally.  There’s just something about not having to make lots of different things when you’re making a meal.  My love of one dish meals probably comes from having tuna noodle casserole a lot as a child.  Knowing me, I probably liked it because of the potato chips on the top.  

We love stir fry meals where you don’t throw everything except the kitchen sink into them.  I’ve learned from experience, my mom’s idea of stir fry, that you should focus on a few key ingredients.  Sesame chicken with mushrooms is a great example.  

This is something we’ve been eating more of recently, one dish dinners to go over rice.  This one was perfect because we had a multitude of mushrooms in the fridge.  The recipe wanted us to use snow peas as well, but we skipped that.  Instead, we topped ours with some sprouts (at least I did, someone doesn’t like them).  I think that added a nice crunch and fresh taste.

Sesame Chicken with Mushrooms

1 1/2 lbs boneless, skinless chicken breasts cut in strips
2 garlic cloves, minced        
1 tablespoon cornstarch            
1 teaspoon grated fresh ginger
1 teaspoon sesame oil                  
a dash red pepper flakes    
1/4 teaspoon sugar
3 teaspoons sesame seeds            
1/4 cup vegetable oil        
1/2 cup chicken broth
1 lb sliced fresh mushrooms
2 tablespoons soy sauce              
1 tablespoon dry sherry
Handful of sprouts (optional)

In a medium bowl, combine chicken strips, garlic, ginger and crushed red pepper flakes.  Set aside.

In a large dry skillet over medium heat, toast sesame seeds until lightly browned.  Remove from pan and set aside.

In a small bowl, combine chicken broth, soy sauce, dry sherry, cornstarch, sesame oil and sugar.  Stir well.

In skillet, heat 2 Tbsp of vegetable oil over high heat.  Add chicken and cook for 3 minutes.  Remove from pan.

Lower heat to medium high and add remaining 2 Tbsp oil to pan.  add mushrooms and cook till starting to get tender and brown.  About 3 minutes.

Add chicken, sesame seeds and cooking sauce to the pan.  Cook over medium heat till sauce thickens.

Serve over rice and sprinkle with sprouts if desired.

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