Lightening Up the Sesame Chicken.

I had a craving for Sesame Chicken that would just not go away--the kind of craving that drives one to pickup the takeout menu many, many times while deliberating. What I wasn't craving though was that full, sick tummy fried food feeling. After a couple of hours of going back and forth, I finally remembered that my mom makes a pretty fabulous sesame chicken and it started me wondering on what sesame chicken would taste like without the fried chicken.

I sliced two large chicken breasts and stir-fried them in just a splash of olive oil. When the chicken was completely cooked, I added two cups of snap peas and one cup of shredded carrots, just because I could. Not authentic I know, but that's the beauty of cooking...you get to throw in whatever you want. I stir-fried the veggies for just another minute, until they were warmed through.

I tossed in the homemade Sesame Chicken sauce, and served over rice. The verdict? It was of course, missing the fabulous crunchy fried chicken part, but still managed to respectfully acknowledge its Sesame Chicken roots. And while not as healthy as a basic stir-fry (quite a bit of sugar), it satisfied a craving. Really, sometimes I just have to do that, or else I'd be putting in an order for half of Hoongs Palace's menu on my way home from work tomorrow.

Sesame Chicken Sauce
Makes enough for 4-6 servings

1/4 c. water

3 tbsp cornstarch

1/3 c sugar in the raw

1/2 cup chicken broth

1/3 c. vinegar

2 tsp dark soy sauce

2 tsp chili paste

1 clove garlic, minced

3 tbsp toasted sesame seeds

1. Combine water and cornstarch and set aside.

2. Heat sugar, broth, vinegar, soy sauce, chili paste, and garlic and bring to boiling.

3. Whisk in cornstarch and water mixture. Cook and stir until thickened.

4. Combine sauce with chicken and sprinkle toasted sesame seeds on top.