A couple of weeks back I learned I was diabetic, but it is reversible. I need to eat better and lose weight. To that end I have cooked for myself the past two sundays and use the leftovers for work lunches. I have modified the recipes slightly so I though it would be a good idea to document them.
The first thing I made is Sesame Chicken, the title is a link to the Food.com source of the original recipe, below is with my modifications.
- 1.5 lbs chicken breast tenders, pat dry with paper towels
- 1/2 cup honey
- 1/2 cup low sodium soy sauce
- 1 cup water
- 2 tablespoons cornstarch
- 1/2 teaspoon ground ginger
- 1 clove garlic minced
- 1/2 back of frozen chopped broccoli
- 1 box frozen snap peas
- 1 jar sliced mushrooms
- 2 splashes of sesame oil
- 1 tablespoon toasted sesame seeds
Directions:
- 1 Cut chicken breast into 1 inch strips or bite size pieces.
- 2 Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.
- 3 Cook chicken for about 6 minutes or until no longer pink with half the clove of minced garlic
- 4 Mix together honey, soy sauce, water, corn starch, ginger, the other half of minced garlic, and a few drops of sesame oil
- 5 Whisk until no corn starch lumps appear.
- 6 Pour sauce mixture into skillet with chicken.
- 7. add broccoli, snap peas, and mushrooms.
- 8 Cook until sauce thickens slightly.
- 9 Sprinkle with sesame seeds.
- 10 Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.
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The outcome was pretty good although I misjudged the additional liquid from the vegetables and the sauce did not thicken all that much.
Next time I will use more garlic and substitute OJ for the water and simmer it longer.
I served it alongside SOba buckwheat noodles.
THe leftovers were used for lunches at work and I added some white rice, as the noodles were gone with dinner.
The leftovers also tasted a bit better having sat in the sauce where it thickened up some more.
