Sesame-Ginger Chicken and Mushrooms
Yields 4 Servings
Sesame-Ginger Chicken and Mushrooms
- 1 Green Bell Pepper – Chopped into large pieces
- 1 Large Onion – Chopped into large pieces
- 6-10 medium (normal) sized white mushrooms – sliced thick
- 2 tbsp Toasted Sesame Oil
- 3 tbsp Light Olive Oil
- 2 medium boneless/skinless chicken breasts – sliced SUPER thin
- 2/3 Cup Corn Starch
- ¼ tsp salt
- 2 cloves garlic
- 1 ½ Cups White Rice
- 3 ½ Cups Water
- 1/3 Cup Gulten Free Tamari or Braggs Liquid Aminos
- 1 tbsp Molasses (organic)
- ¼ Cup White Vinegar
- ¼ Cup Balsamic Vinegar
- 2 tbsp Mezzetta Red Hot Chili Pepper Everything Spread
- 3 tbsp Maple Syrup
- 1 ½ tsp Ginger Root Powder
- ¾ Cup Water
- White Sesame Seeds
- Dried or Fresh Chives
- 5-10 drops of Toasted Sesame Oil
- First, prepare all of your vegetables by chopping the green bell pepper and onion, and slicing the white mushrooms. You want to make sure the pieces are big enough to be detected after we’re done cooking… and, so you can grab them with chop sticks! Be sure to do this step ahead of time because there won’t be time to cut the vegetables once you start cooking. Set the vegetables aside.
- Next, slice your chicken SUPER thin, as thin as you can slice it. We want the chicken to be able to cook very fast. Set chicken aside.
- Place the 2/3 cup of cornstarch into a 1-gallon zip-top bag, set bag aside.
- Now, we’ll make the sauce. Simply mix all of the sauce ingredients into one container and set aside.
- Before we start cooking the chicken and veggies, we’ll get the rice cooking. This way, the rice will be ready at approximately the same time we finish the chicken and veggies. Depending on the type of rice used, you might have to alter the water to rice ratio. But, for a normal short grain white rice, just combine the rice and water in a pot with a lid. Bring the rice and water to a boil then turn the burner down to it’s lowest setting. Let it simmer for about 20 minutes or until you see just a bit of “holes” where the water is still boiling through above the rice. Turn the burner off and let it sit there… it’ll wait for you.
- While you’re waiting for the rice and water to boil, and, while the rice is cooking, you’ll prepare the chicken and vegetables.
- Place oil in sauté pan (or wok) and turn the burner to medium high heat. Place the garlic and sesame seed into the oil and mix it around a bit. Place the chicken into the ziplock back with the cornstarch and zip the top. Shake the bag to coat the chicken. As soon as the garlic is browning just a bit (you might hear the sesame seeds popping) add the chicken to the oil and stir it around. Most of the oil will be absorbed, just keep stirring. When the chicken is just about cooked, add the veggies to the pan along with the ¼ tsp of salt. Continue to stir… we don’t want anything to burn, so we keep stirring. (check in on your rice, if it’s done, turn off the heat) The onions and pepper will start to soften a bit… we don’t want to overcook the onion and pepper because we want them to be crunchy and identifiable in the final dish (think: Chinese restaurant). When the onions start to become a bit flexible, it’s time to add the sauce to the pan. Pour the sauce into the pan and continue to stir. (check in on your rice, if it’s done, turn off the heat) The cornstarch from the chicken along with the heat will thicken the sauce. Continue cooking until the sauce has thickened and then remove from the heat.
- Your rice should be ready by now too.
- Take a cup of rice and place it in a bowl. Take about 1 ½ cups of chicken and veggies and place it next to the rice. Top the entire dish with sesame seeds and chives. Then, sprinkle just a few drops of sesame oil on top of the entire dish.
- Eat. ☺
Recipe credit: John Shipp
Leave a Comment