(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.)
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