sesame chicken

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup cornstarch
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 clove garlic, minced
• 1 inch ginger, grated
• 1/2 cup chicken broth
• 1/4 cup sesame seeds, toasted
• 2 green onions, chopped

Instructions

1. In a large bowl, toss the chicken pieces with cornstarch until evenly coated.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add the chicken and cook until browned on all sides.
4. Add the minced garlic and grated ginger and cook for 1 minute, stirring constantly.
5. In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil.
6. Pour the sauce into the skillet and bring to a simmer.
7. Add the chicken broth and simmer for 5-7 minutes, or until the sauce has thickened slightly and the chicken is cooked through.
8. Remove from heat and stir in the toasted sesame seeds and chopped green onions.

Notes

• To toast sesame seeds, spread them on a dry skillet over medium heat and cook, stirring constantly, until fragrant and golden brown (about 3-5 minutes).
• For extra crispy chicken, after searing, you can transfer the chicken to a baking sheet and bake at 400°F (200°C) for 5-10 minutes.
• This dish is best served over rice.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.