Sesame Chicken And Carrots

Sesame Chicken and Carrots

This recipe is a delicious and easy take on classic sesame chicken, featuring tender chicken pieces and crisp carrots coated in a flavorful sauce.

Ingredients:

• For the Chicken:
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1/3 cup cornstarch
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tablespoons vegetable oil
• For the Sesame Sauce:
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 3 tablespoons honey
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon cornstarch
  • 1 clove garlic, minced
  • 1 inch ginger, grated
• For the Carrots:
  • 2 large carrots, peeled and julienned (cut into thin matchsticks)
  • 1 tablespoon vegetable oil
  • 1/4 cup water

Cooking Guide:

1. Marinate the Chicken: In a bowl, combine the chicken pieces, cornstarch, salt, and pepper. Toss to coat well. Set aside to marinate for 15 minutes (optional, but helps tenderize the chicken).
2. Cook the Carrots: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the carrots and cook, stirring frequently, until softened and slightly browned, about 5-7 minutes. Add the water and scrape up any browned bits from the bottom of the pan. Remove the carrots from the pan and set aside.
3. Cook the Chicken: Heat the remaining 2 tablespoons of vegetable oil in the same skillet or wok over medium-high heat. Add the chicken pieces (discarding any excess marinade) and cook, stirring occasionally, until golden brown and cooked through, about 5-7 minutes.
4. Make the Sesame Sauce: While the chicken cooks, whisk together the soy sauce, rice vinegar, honey, sesame oil, cornstarch, garlic, and ginger in a small bowl until smooth.
5. Thicken the Sauce: Pour the sesame sauce into the pan with the cooked chicken. Bring to a simmer and cook, stirring constantly, until the sauce thickens and becomes glossy, about 1-2 minutes.
6. Assemble the Dish: Add the cooked carrots back to the pan with the chicken and sesame sauce. Toss to combine and heat through for another minute or two.
7. Serve: Serve immediately over steamed rice, with a sprinkle of toasted sesame seeds for garnish (optional).

Tips:

• For a crispier chicken, you can double coat the chicken in cornstarch. Dredge the chicken pieces in cornstarch, then dip them in beaten egg, and finally coat them again in cornstarch.
• Adjust the amount of honey in the sauce to your preference. For a sweeter sauce, add more honey. For a more savory sauce, use less honey.
• You can use chicken breasts or thighs for this recipe. Chicken thighs tend to be more flavorful and juicy, while chicken breasts are leaner.
• If you don’t have rice vinegar, you can substitute with white vinegar or apple cider vinegar.
• This dish can be easily doubled or tripled to feed a crowd.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat until warmed through.