Stir Fry Sesame Chicken

Directions

Mix the first four ingredients together in a bowl, and add the chicken.

Turn to coat thoroughly with the mixture, and place in the refrigerator to marinate for at least an hour.

At the end of this time add the sesame seeds, and in your wok place 1 inch of oil.

Heat the oil, then add the chicken (if the chicken doesn’t sizzle when it hits the oil, it isn’t hot enough) a few pieces at a time, so that the temperature doesn’t drop.

Stir fry in small batches. Add to thai noodles with peanut sauce, or use as a base for a chinese stir-fry.

For a vegetable base to place over rice, chop up broccoli and mushrooms, and have anything else appropriate (water chestnuts, which can be replaced by Jicama slices) handy.

Put 2 tablespoons of fresh oil in the wok, possibly flavoring it with either sesame oil, or some other strong nut oil (like walnut) that can take heat.

Bring it to temperature, then add the vegetables, 1 tablespoon of sugar, and a teaspoon of salt.

Stir everything rapidly around the pan until the broccoli darkens slightly, and you begin to smell a slightly carmelized vegetable smell.

Then add the water chestnuts and the chicken, swirl around until just warm, and transfer to a serving bowl.

Serve with rice, or possibly cellophane noodles.