Evergreen's Sesame Chicken

Total Time
50mins
Prep
35 mins
Cook
15 mins

This is yet another installment in the Evergreen recipe saga. This one came from the son. After going there so much, I didn't even need to wait to be seated; I walked in and they knew I wanted chopsticks (not everyone can use them, you know), ice water, and the buffet. Someone said they really like the sauce over rice-I think this one has plenty. It also freezes/reheats nicely for you OMAC people! NOTE: someone docked me a star (I think) because I didn't mention reduced sodium stuff. If you want, exchange whatever you can for low-sodium. ALSO: this goes really fast if you assemble everything on your counter BEFORE you do this because after you start, it literally is a matter of a few minutes.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Cut the chicken into bite-sized pieces, the smaller, the faster this cooks. Mix the marinade ingredients in a zip-top bag and toss in the refrigerator while you assemble everything else. (You don't have to marinate this recipe for two weeks -- no need!).
  2. Deep fry the chicken pieces in hot oil and drain on a paper towel.
  3. Keep the meat warm.
  4. Pour all the ingredients in the skillet and cook until the thickness you desire. I aim for the consistency of giblet gravy.
  5. Return the meat to the skillet and turn the heat to low; leave on the stove until meat is hot.
  6. Serve garnished with the toasted sesame seeds.