June 1, 2010

Sesame Chicken and Sugar Snap Peas over Rice

I loved this recipe and thought it was very tasty. My husband, however, did not. You see, my husband is in one word, picky. I love complex tastes and textures. I want to always try something new but he would love to eat spaghetti and meatballs -- the same recipe -- every night. As he said tonight, "Cooking is one of the most relative things on this earth." One of the biggest challenges I face is finding some kind of balance between being a "foodie" who wants to experiment and catering to a "simple-palated" husband. In any case, here is the recipe.



  • 1 lb boneless, skinless chicken breasts, cut into cubes
  • 1/4 c soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp sherry wine
  • 1/2 tsp Chinese Five Spice powder
  • 2 drops sesame oil
  • Cornstarch, for coating

  • 1/2 c honey
  • 1/2 c soy sauce
  • 2/3 c chicken broth
  • 2 tbsp sesame oil
  • 2 tsp ground ginger
  • 1 tbsp chopped garlic (I used minced garlic)
  • 1 tbsp brown sugar
  • 1 dash red pepper flakes
  • 1/4 c cornstarch, or to desired thickness
To Cook

  • Peanut oil, for frying
  • Prepared rice
  • Sugar Snap Peas
  • Optional: Sesame seeds, toasted; garnish

  • Steam sugar snap peas.
  • In the meantime, combine chicken ingredients except cornstarch and marinate in the fridge for at least 30 minutes.
  • Remove chicken and toss in cornstarch. Over medium heat, cook chicken in peanut oil until cooked through. Keep warm while making the sauce.
  • Combine all sauce ingredients except cornstarch in a saucepan. Bring to a boil over medium heat. Mix cornstarch with a little water until dissolved and slowly add to sauce, using enough until thickened to your liking (I use about 3 tbsp).
  • Add chicken to the sauce until heated through.
  • Pour steamed sugar snap peas and chicken mixture over prepared rice. Sprinkle with toasted sesame seeds.
  • Serve and enjoy!

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