Skillet Ginger Sesame Chicken For Two Recipes

Steps:

• In a small bowl, combine the first seven ingredients until blended; set aside., In a large skillet or wok, stir-fry chicken in 1 tablespoon oil for 4-6 minutes or until no longer pink. Remove and keep warm., Stir-fry green pepper and onion in remaining oil for 2 minutes. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; heat through. Serve with rice.

Steps:

• Mix chicken broth, soy sauce, vinegar, honey, sugar, garlic, ginger, sesame oil, and red pepper flakes together in a large skillet over medium heat. When mixture starts to sizzle, add chicken and bring to a boil.
• Turn down the heat and let simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a serving platter, leaving remaining sauce in the skillet.
• Turn heat to high and cook until sauce becomes a thick glaze. Remove from heat and pour over chicken. Sprinkle with green onions and sesame seeds.

Steps:

• For the chicken marinade:.
• In a mixing bowl, combine the chicken with the sesame oil, sugar, soy sauce and pepper. Toss to coat, cover, place in the refrigerator and let sit 1 hour.
• For the stir-fry:.
• Remove the chicken from the fridge. Add 1 cup cornstarch to a shallow baking dish and dredge each piece of chicken, shaking off any excess.
• Fill a Dutch oven or high-sided saute pan with enough oil to completely submerge the chicken pieces. Heat over high heat until glossy and the temperature reaches 375 degrees F. Deep fry the chicken until golden brown, about 3 minutes, adding your chicken in batches to avoid overcrowding and to keep your oil from dropping in temp too much. Remove to a paper towel-lined plate.
• In a large saute pan, heat 1 tablespoon oil over medium heat. Add the garlic and ginger and cook until golden brown and fragrant, about 30 seconds. Next, add the rice wine, hoisin, oyster sauce, soy sauce, honey and the chili sauces; bring to a simmer.
• In a glass measuring cup, mix the remaining 2 tablespoons cornstarch with 1/4 cup very cold water (make sure you water is cold to avoid lumps!), whisking until combined. Add the mixture to the sauce and simmer for an additional minute, until the sauce thickens. Adjust seasoning to taste.
• Add in the fried chicken and toss to coat with the sauce. Add the lemon zest and juice. Garnish with toasted sesame seeds and scallions.
• Serve warm over rice.

Steps:

• Mix, soy, maple syrup, Sherry, ginger& Chinese 5 spice.
• Reserve apprx half of the marinade.
• Add chicken to remaining marinade and marinate in the fridgre for apprz 1/2 hour Drain Chicken and discard the marinade.
• Dredge chicken the the flour.
• Heat oil in a skillet, add chicken and brown, apprx 1 minute per side.
• Spoon reserved marinade over the chicken, reduce heat and cook another 2 minutes or until the chicken is cooked Remove from heat and roll the chicken in the sesame seeds.
• Serve.