My kids and I are professional mall food court stalkers. I seriously think we could make an entire meal of circling a food court at lunchtime and tasting the samples being given out. Chinese, Japanese, Indian, Sushi, Subway, Philly Cheese Steaks, you name it, I am pretty sure we’ve sampled it.
Not to mention, that I am seemingly the BEST mom ever for saying “Yes!” when they ask if we can go find samples in the food court. Seriously, if that’s all it takes, I’m golden. You’d think I’d said, “Yes, we’re going to DISNEY!” instead of allowing them to go eat a piece of chicken on a toothpick.
Anyway, I tell you all this because so often when we go food court sample stalking, we come across a Sesame Chicken at one of the Asian restaurants. I absolutely love Sesame Chicken. I’ve often fallen for the sample ploy at the food courts and caved into getting lunch there, all because of the Sesame Chicken.
My friend Paula recently sent me a recipe from E-D Does It for Quick and Easy Sesame Chicken, and it was just that: quick, and easy! Delicious too! If you’re a Sesame Chicken fan like me, then look no further than the E-D Does It recipe! I’ve linked to it just above, and copied it for you below.
Quick & Easy Sesame Chicken
For the chicken
4 medium chicken breasts (diced)
2 tbsp corn starch
2 tbsp rapeseed oil (or vegetable oil) *I used canola*
Salt & Pepper (to season)
For the sauce
5 tbsp soy sauce
4 tbsp sesame seeds
3 tbsp cider vinegar
3 tbsp brown sugar
2 tbsp corn starch
2 tbsp water
1 tbsp rapeseed oil
4 cloves of garlic (chopped very finely)
80g of cooked rice per person
1. In a large bowl, beat the egg. Add the corn starch to the egg and beat until well combined. Season well with salt and pepper.
2. Heat the rapeseed oil in the pan until very hot. Add the chicken to the egg mixture, stirring until all of the chicken is well coated. Now add the chicken to the hot oil. Stir occasionally and continue to cook until golden brown and the chicken is cooked through.
3. Meanwhile make the sauce by adding the soy sauce, sesame seeds, vinegar, brown sugar, cornstarch, water and oil together with the garlic.
4. Once the chicken is cooked, turn down the pan slightly and add the sauce mixture. Cook for 1-2 minutes or until the sauce thickens and then remove from the heat.
5. Serve over a bed of rice and garnish with basil leaves.