Wednesday, November 25, 2009

Sesame Chicken and Vegetables with Mock Fried Rice

Extended Life for: Carrots, Snow Peas, Onion, Celery I rarely rave about the dishes I produce, but this was absolutley fabulous! Many "mmmmm's" and "wow's" found their way into the surrounding atmosphere as we consumed this fabulous dish. The secret is surely this recipe from for Chinese Style Sesame Sauce. The only changes I made to the sesame recips was to use 1.5 cups of Green Tea rather than the 1.5 cups of broth and water. For me, things took a bit of effort, however it was definitely worth it - instant rice would likely be beneficial if you're attempting to cut down on time. Regardless, have all ingredients on hand and ready for the skillet before starting this Asian feast!


Mock Fried Rice:
1 cup dry Rice, prepare according to package directions
2 Eggs, beaten with following Tbsp. Soy Sauce
1 Tbsp. Soy Sauce
1/2 cup Onion, diced
1/4 cup Celery, diced
1-2 cloves Garlic, minced
Oil for Wok

Chicken and Veggies:
2 Chicken Breasts, cooked and diced
1 cup Carrots, sliced
1 cup Snow Peas
1/2 cup Onion, sliced
1 clove Garlic, minced
Oil for Wok
A few shakes Sesame Seeds (optional)


In wok, heat oil, saute onion, celery and garlic. Add Egg/Soy Sauce mixture to hot wok, let scramble. Remove egg from pan, add to prepared rice. Begin cooking Sesame Sauce in seperate saucepan. Add aditional oil to wok if necessary, saute onion and garlic. Add cooked chicken (or if you've simply seared the meat, continue cooking until no longer pink in the middle). Add carrots and snow peas, saute 5-7 minutes, until crisp-tender. Add sesame sauce, mix. Serve over rice and DEVOUR!!!

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