h1

john’s favorite: spicy sesame stir-fry STEP by STEP

2009/05/12

Got this recipe from my Generous Servings cooking class, Alex and I took…and it became an instant favorite of John’s. It’s fairly simple, although does require a bit of prep time and some prep dishes…but well worth it! It’s become my fall back recipe for when we’re having guests over…because it’s constistently tasty and easy to double or triple up batches! Enjoy!

 

finished product

finished product

 

SPICY SESAME STIR-FRY w/ VEGETABLES

 

 

 

 

shopping list

1/4 cup + 3 tbs soy sauce, divided
1/4 cup + 2 tbs dry sherry
1 cup water
1 lb boneless, skinless chicken breasts — trimmed of excess fat[could be subbed out with tofu or shrimp as well! yum!]
2 tbs + 2 tsp toasted sesame oil, divided
1 tbs + 1 tsp cornstarch, divded
1 tbs flour
2 tbs white sesame seeds toasted*, divded [can be bought pre-toasted OR to toast, place in skillet over medium heat, stirring almost constantly, toast until they become fragrant & turn 1 shade darker –takes a few minutes– watch closely so they don’t burn]
1/2 cup low sodium chicken broth
1 tbs asian chili sauce (like sriracha)
1 tbs sugar
3 medium garlic cloves, minced or pressed (about 1 tbs)
1 tsp peeled & minced fresh ginger
peanut or vegetable (or any high heat cooking) oil  [*i use macadamian nut, personally]
vegetables (use any combo from each batch group for a total of 1 1/2 lbs, cut into fairly small pieces—the batches are to use as a guide for what order to put them in the skillet for cooking lengths. pick any 3-4 vegetables and cook in order of batches, starting with 1)
1st batch: carrots, cauliflower, onions, bell peppers
2nd batch: asparagus, green beans, broccoli, butternut squash
3rd batch: cabbage, celery, chard, fennel, mushrooms, peas, sugar snap peas, summer squash, zucchini
4th batch: scallions, fresh herbs, tender greens or tomatoes

1. starting at the thicker end of the breast, cut into 1/4 inch slices. stop slicing when you reach the tapered end–with flat side of knife, press each slice into an even 1/4 inch thickness & then cut into 1 inch squares. [we used shrimp the last time we made it…so we bought frozen deveined shrimp-thawed them out in cold water]

2. combine 1/4 cup soy sauce, 1/4 cup sherry, and water in medium bowl; add chicken/shrimp/tofu & stir to break up clumps. cover with plastic wrap & refrigerate for at least 20 mins or up to 1 hr.

i marinate for 20 minutes

i marinate for 20 minutes

–*cut up vegetables to pass the 20 min marinade time…* *start rice…even if rice finishes early-keep in rice cooker or pot to keep warm…it won’t ‘over cook’ if it’s removed from the heat but with a lid will retain the heat* *toast sesame seeds, if you didn’t buy pre-toasted ones*

3. mix 2 tbs sesame oil, 1 tbs corn starch, flour, and 1 tbs sesame seeds in medium bowl until smooth. drain chicken from marinade in strainer; press out excess liquid. toss chicken in cornstarch/flour mixture until evenly coated (this is called velvetting, it seriously creates an AMAZING flavor to the way/texture the chicken’s cooked, extra time but totally worth it)

velvetted shrimp!

velvetted shrimp!

4. whisk chicken broth, 3 tbs soy sauce, 2 tbs sherry, chili sauce, sugar, 1 tsp cornstarch, 2 tsp sesame seeds, 1 tsp sesame oil, and 1 tsp garlic in small bowl–set aside.

i normally double the sriracha portion!

i normally double the sriracha portion!

5. combine remaining garlic, ginger, and 1 tsp cooking oil in small bowl–set aside

ginger - garlic

ginger - garlic

6. heat 2 tsp cooking oil in non-stick skillet over high heat–until oil is smoking; add half chicken to skillen in a flat, even layer. cook, without stirring, but gently separate pieces, cook until golden brown on first side, about 1 minute; turn chicken pieces & cook until lightly browned on other side, about 30 seconds. transfer chicken to clean bowl & repeat with 2 additional tbs cooking oil & remaining chicken. (goal is to have all pieces of chicken touching the skillet at once, depending on your size meal & size skillet, this can be all done in 1 step…)

try not to move it around so it gets a crispy crust

try not to move it around so it gets a crispy crust

7. put 2 tsp cooking oil in pan & let pan come back to temp, 1 or 2 minutes. when oil just starts to smoke, add vegetables in order by batch. stir-fry until just crisp, about 2 minutes. leave all vegetables in pan, and repeat with remaining vegetables, by batch. add about a tsp of oil for each new batch.

my vegetable batchs

my vegetable batchs

8. push vegetables to sides of the skillet, creating a clear center, add garlic & ginger to the cleared area & cook, mashing mixture with spoon until fragrant, 30 – 45 seconds; stir ginger/garlic in with other vegetables. continue to stir-fry until everything is tender; return chicken to skillet.

ginger & garlic in center

ginger & garlic in center

 

9. whisk sauce to recombine, add to skillet; reduce heat to medium & cook, stirring constantly, until sauce is thickened & chicken is cooked through, about 30 seconds. transfer to serving platter, drizzle with remaining 1 tsp sesame oil & sprinkle with remaining sesame seeds. serve immediately, over rice. 

smells so freaking good!

smells so freaking good!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: