I love making at home styled chinese dishes. It's so much healthier than actual chinese food, and the sauces are delicious when you make them fresh yourself. I've invented some of my own recipes, which are basically stir fries, but this one came from Janice's Cole's new book Chicken And Egg, a book of all chicken and egg recipes. I'm happy to report that I'm finally going to be taking another cooking class at the Brooklyn Kitchen, and this one is a chinese dumpling class on December 4th. Should be a lot of fun!
As far as this recipe goes, it's for a stir-fried style sesame chicken. I made it a second time with beef and it was equally good that was as well. It's a health dish, with a delicious hoisin-based sauce and is as fresh as the vegetables and high quality meat that you use in the dish. The original recipe called for mushrooms as well, but I left that out and added a yellow zucchini instead.
Sesame Chicken with Edamame Coconut Rice
Rice
1 cup jasmine rice
1 14 oz can lite coconut milk
1/4 cup water
1/4 tsp kosher salt
1 cup frozen edamame beans
Sauce
1/4 cup plus 2 T hoisin sauce
1/4 cup plus 2 T orange juice
1 T sesame seeds
2 T soy sauce
1/2 tsp dark sesame oil
1/4 tsp Asian chile hot sauce
Stir Fry
2 T canola oil
1 lb chicken breasts, cut up into 1 inch pieces
2 cups cut up broccoli
1 large onion cut into wedges
1 red bell pepper, cut into one inch pieces
3 garlic cloves, diced
1 T minced ginger
1/4 cup chopped cilantro
1 T sesame seeds
1 yellow zucchini, cut up into slices
To make the rice, put the coconut milk, water and rice and salt in a saucepan. Stir and bring to a gentle boil, covered, over medium heat. Reduce to low and simmer for 15 minutes. Stir in the edamame and cook until the liquid is absorbed and the edamame is tender, about another five minutes.
Combine the ingredients for the sauce and set aside.
Heat half the canola oil in a skillet, wok or stir fry pan. Cook the chicken for 3-5 minutes and set aside. Add the reaming canola oil and add the broccoli, zucchini onion and bell pepper and cook for about 3 minutes on medium high heat until the vegetables begin to soften. Add the ginger and garlic to a separate pan and cook for about a minutes before adding to the other vegetables. Stir fry for a few more minutes until all the veggies are crisp-tender. Add the sauce and bring to a boil to coat everything. Stir in the cilantro and remaining sesame seeds, and serve with a side of the coconut rice.
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