It has been SO LONG since I blogged. Well, we moved into our new apartment (I posted a pic of the kitchen in my last entry), and we just got set up with the Internet YESTERDAY! So that’s my excuse. ;) But I have tons of new and yummy recipes for you, so I hope to be forgiven.
I am also typing incredibly carefully as I just painted my nails dark purple. Way to get into the Christmas spirit, right?
I have this amazing and yummy sesame chicken skillet recipe by one of my favourite food blogs, How Sweet It Is. If you haven’t checked her out, you should!! It is easy to whip up, though does have a two-step process, pan-frying first, baking second. I don’t have oven-safe pans, so I transferred it into a baking dish when I was done with the stove part. Even so, it was pretty yummy. And it got two thumbs up from both my husband and I…meaning we did not have any leftovers. So that certainly says something.
It is also pretty versatile. How Sweet recommends pairing with a vegetable of your choice and brown rice. I have a huge stock of quinoa, so I paired it with that, and frozen green beans (fresh is way better, of course, but frozen is cheaper, lasts longer, and once you stir fry it, tastes the same). The original recipe included salt and pepper when tossing the chicken with flour, but I mostly omitted that, I just did about one shake of each…I hate, hate, hate cooking with salt! It was also great to drizzle extra sauce over the quinoa. Yummmmm.
Sesame Chicken Skillet
-2 boneless, skinless chicken breasts, cut into bite-size pieces
-2tbsp toasted sesame oil
-1tbps olive oil
-2 garlic cloves, minced
-1tbsp low-sodium soy sauce
-1tbsp brown sugar
-1tbsp white vinegar
-1/2cu low-sodium chicken stock
-2-3tbsp toasted sesame seeds
-brown rice (or quinoa!) and vegetables for serving
-Preheat oven to 400 degrees F. Meanwhile, in a bowl, whisk together chicken stock, brown sugar, 1 tablespoon sesame oil, garlic cloves, soy sauce and vinegar. Set aside.
-Heat a large oven-proof skillet over medium-high heat. Toss chicken with flour. Add olive oil and 1 tablespoon sesame oil to skillet, and once hot, add chicken in a single layer. Cook until seared and golden on one side, then flip and cook until golden again, about 2-3 minutes. Pour chicken stock mixture over top and toss to coat, then turn off heat.
-Place skillet (or transfer to a baking dish) in oven and bake for 20 minutes. -Remove and cover with sesame seeds. Serve with veggie of your choice and brown rice.