Sesame Chicken with Vegetables

Instructions

1. Step 1

   Whisk the soy sauce, honey, rice vinegar, sesame oil, water, garlic, ginger, and 2 tbsp (16 gr) cornstarch in a small mixing bowl until smooth. Set the sauce aside.

   Ingredients used: 16.0 gr Cornstarch, 15.0 gr Fresh Ginger, 9.0 gr Garlic, 60.0 gr Honey, 30.0 ml Rice Vinegar, 10.0 ml Sesame Oil, 60.0 ml Soy Sauce, 90.0 ml Water

   Cookware: mixing bowl, whisk

2. Step 2

   Place the chicken in a large mixing bowl and toss it with the salt, black pepper, and beaten egg. Add 6 tbsp (48 gr) cornstarch and toss until every piece is lightly coated.

   Ingredients used: 1.0 gr Black Pepper, 600.0 gr Chicken Breast, 48.0 gr Cornstarch, 2.0 piece Egg, 3.0 gr Salt

   Cookware: Chef Knife, cutting board, Large Mixing Bowl

3. Step 3

   Heat 2 tbsp (30 ml) neutral oil in a large skillet over medium heat. Cook the coated chicken in two uncrowded batches, turning occasionally, until golden and nearly cooked through; transfer each batch to a clean plate.

   Timer: 12 min (fixed)

   Ingredients used: 30.0 ml Vegetable Oil

   Cookware: large skillet, plate, tongs

4. Step 4

   Add the remaining 1 tbsp (15 ml) neutral oil to the skillet over medium heat. Add the broccoli, bell pepper, and carrots, then stir-fry until crisp-tender.

   Timer: 5 min (fixed)

   Ingredients used: 250.0 gr Broccoli, 2.0 piece Carrot, 1.0 piece Red Bell Pepper, 15.0 ml Vegetable Oil

   Cookware: large skillet, tongs

5. Step 5

   Whisk the prepared sauce again, then pour it into the skillet. Cook over medium heat until bubbling and thickened, then return the chicken and toss until evenly glazed and its center reaches 74°C.

   Timer: 4 min (fixed)

   Cookware: instant-read thermometer, large skillet, mixing bowl, tongs, whisk

6. Step 6

   Remove the skillet from the heat, sprinkle the sesame seeds over the chicken and vegetables, and serve immediately.

   Ingredients used: 18.0 gr Sesame Seed

   Cookware: large skillet