Tuesday, April 28, 2009

Un-Sesame Chicken

Un-sesame chicken means I forgot to buy sesame seeds at the store to make my sesame chicken. Hmm..I think that means this week is way too busy! I am booked every night this week except Friday, which sometimes makes me forget things!

I am so excited about our awesome new kitchen countertops and backsplash. The boys are working on the backsplash..I can't wait to share pictures! Our fence is almost complete also--just in time for the enormous amount of rain we got yesterday.
This is toward the back of our yard, and obviously taken in the dark. It was like this about 1/3 of the way through the back of our yard. Thankfully not much of it tried to come inside, like it did many other places in our area. One whole neighborhood got flooded east of us, and people were being rescued by boat at 3 AM this morning. It makes me really thankful for our makeshift pond in the backyard a little rain in through the windows...
So back to the meal. I got it from here and am listing the recipe below as I made it. If you would like to see the original version, click the link, and she has a better picture! Use whatever veggies you want. I beefed it up (wait, can shrimp beef something up?) with a little shrimp thrown in there and some approved veggies. Served over brown rice.
Sesame Chicken and Shrimp
Ingredients:
1/2 c all purpose flour
1/4 c sesame seeds, divided (uhhh..if you don't have them, it does in fact still taste good!)
1/2 t black pepper
1/2 t Chinese five spice powder (fennel and some other stuff--makes me sneeze but adds good flavor!)
1/2 t Cayenne pepper
2 boneless skinless chicken breasts, cut into chunks
1/2 pound shrimp (blot dry after rinsing)
6 T teriyaki sauce
2 T low sodium soy sauce
4 T honey
2 T oil (for frying)
your choice of veggies
Combine flour, half of the sesame seeds, black pepper, five spice, and cayenne in zip bag. Add chicken and toss to coat.
Heat 1 T oil in wok over medium high heat. Remove chicken from bag, shaking off excess flour mixture, and cook in pan for about five minutes on each side, or until browned and done. Add shrimp to the remaining flour mixture in the bag and toss to coat.
Add 1 more T oil to wok (could get by with a little less on both fry turns) and add shrimp and veggies to wok. Cook, stirring frequently, until veggies are crisp tender and shrimp is pink. (if you used already cooked shrimp, basically just heat it up!).
Add chicken back to wok.
Reduce heat to low and add honey, teriyaki, and soy sauce to wok. Simmer and stir, allowing sauce to thicken. Sprinkle in the rest of the sesame seeds and serve over brown rice.