top of page

Sweet and Sour Chicken

(by Julie Tsolka)


1 1/2 lb. boneless skinless chicken, cut in small cubes

salt and pepper to taste

cornmeal

6 T. sesame oil

3 T. soy sauce

juice from 1 orange

2 T. honey

2 T. Chinese sweet and sour sauce

3 T. sesame seeds

Sprinkle chicken with salt, pepper, and cornmeal.

Heat a wok or deep frying pan with 3 T. sesame oil, and sauce the chicken until lightly browned, 5 or 6 minutes.

Add soy sauce, orange juice, honey, and sweet and sour sauce.

Cook over low heat until liquids evaporate.

Add remaining 3 T. sesame oil.

In a separate dry pan, toast sesame seeds and toss with chicken.

Serve over rice.


(Read The Secret Ingredient, the story that accompanies this recipe.)

Recent Posts

See All

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Comments


bottom of page