In a word Schwing! This is another installment of my take on Chinese take-out fare at home. Loads of flavor and a virtual playground for the taste-buds. Caution: DO try this at home!!! Crowd pleasing on a budget's and your family won't believe it's homemade!
- 3 boneless-skinless chicken breasts, cut into 1/2 inch pieces
- 2 c. jasmine rice
- 1 c. seasoned flour
- 4 c. low sodium chicken broth
- 1 1/2 c. steamed fresh or frozen carrots, thawed
- 1/2 medium onion, sliced
- 1/2 c. brown sugar loosely packed
- 1/3 c. less sodium soy sauce
- 2 tbsp. fish sauce
- 1 tbsp. oyster sauce
- 1 c. water, divided
- 1 tbsp. cornstarch
- 2 Thai chilies, halved lengthwise, scraped of seeds
- 2 cloves garlic, finely minced
- 1 tbsp. ginger paste
- 1 tbsp. sesame seeds, plus more for garnish
- sesame oil for drizzling
- vegetable oil for frying
- In a heavy bottom saucepan or dutch oven bring 2 inches of oil up to 375* F.
- Meanwhile, prepare rice according to directions substituting chicken broth for water.
- Lightly toss chicken pieces in flour, shaking off excess. Fry in 2 batches until golden brown and extra crispy- about 6 minutes. Drain on paper towels. Fry onion slices in oil until slightly golden- about 2 minutes. Drain on paper towels as well.
- While chicken cooks, prepare the sauce. In a wok or large saute pan, add brown sugar, soy, fish sauce, oyster sauce, chiles, garlic, ginger and half of the water. Bring up to a boil. Combine cornstarch with remaining water and remove pan from heat. Whisk slurry into sauce and return to heat source. Bring back up to a boil and simmer for 1 minute.
- Add chicken, carrots, onions and sesame seeds and toss to coat or fold together with a rubber spatula.
- Arrange over bed of jasmine rice and drizzle with sesame oil and garnish with more sesame seeds and parsley if desired.
|Amount Per Serving||%DV|
|Serving Size 249g|
|Recipe makes 8 servings|
|Calories from Fat 26||8%|
|Total Fat 2.91g||4%|
|Saturated Fat 0.57g||2%|
|Trans Fat 0.0g|
|Total Carbs 66.72g||18%|
|Dietary Fiber 1.3g||4%|