I have been looking forward to this recipe from Slender Kitchen since my friend Alysha passed it along to me last week. I didn’t have quite every ingredient, and I didn’t serve it with a vegetable (all we have is corn right now, and it didn’t seem like a fitting side dish). I also decided to serve it with noodles instead of rice, to be different. I *loved* this dish, and had seconds, but my husband only sort-of liked it (he still ate an entire bowl). Best part: I have leftovers for two lunches now!
-1.5lbs boneless, skinless chicken breasts, cut into pieces (I’m not sure how much I used)
-1/4tsp salt (I just used a few shakes)
-1/4tsp pepper (I just used a few shakes)
-1tbsp whole wheat flour (this is a WW-friendly menu, hence the whole wheat, but I didn’t have that, so I used all-purpose)
-1tbsp toasted sesame oil
-5tbsp olive oil (I just used several squirts, I didn’t measure)
-2 garlic cloves, minced
-1tbsp low-sodium soy sauce
-1tbsp brown sugar
-1 tbsp white vinegar (I used white wine vinegar)
-1/2cu low-sodium chicken broth
-1tbsp sesame seeds (I think I used 2-3)
-1tbsp black sesame seeds (I didn’t have these, so I omitted this)
-Preheat oven to 400 degrees
-In a small bowl, whisk the broth, brown sugar, sesame oil, garlic, soy sauce, and white vinegar together. Set aside.
-In another bowl, toss the chicken with salt, pepper, and flour
-In a large pan (I used my wok), heat the oil over medium heat. Once hot, add the chicken and cook for 3ish mins on each side until seared
-Turn off the heat and pour the liquid mixture over the chicken, stirring to combine
-Place the entire pan in the oven and cook for 20mins. Then toss the chicken with sesame seeds and serve.
**Note: I used my wok, and I didn’t know if it was oven safe, so I transferred it into a baking dish with the liquid, I also put the chicken back in the oven for a few mins (after turning the heat off) to toast the seeds a little.
For the noodles, I used fettuccine because that was all I had, cooking them according to the package. Then I heated some more olive oil in my wok, transferred the noodles into it, and mixed with a few shakes of soy sauce and a few shakes of sesame oil.