I tend to think of most stir fry recipes as outlines but in this case, it’s all about the crunchy topping and thinly sliced chicken. Adapted from Half Baked Harvest, we enjoyed ours with roasted broccolini, regular rice, and lots of crunchy topping – I didn’t make the pickled cucumbers as something had to give time-wise. There were no leftovers! – enjoy!
1 T. sesame oil AND 1/2 c. panko
1/4 c. raw sesame seeds AND crushed red pepper flakes to taste
1/2 c. soy sauce AND 2 T. honey
1 T. sesame oil AND 3 T. rice vinegar
sesame oil for cooking
2 lbs. thinly sliced chicken breasts tossed with 1 T. cornstarch AND a good grinding of pepper
1 T. EACH minced garlic AND minced ginger
3 or 4 red, orange or yellow peppers, cleaned and sliced
Serving ideas – roasted broccoli or broccolini, steamed rice, pickled cucumbers or red onions, chopped green onion
For the topping – heat up the sesame oil over medium-high heat in the large skillet that you’re going to use to cook the chicken and add in the panko, sesame seeds and red pepper flakes. Quickly sauté until the mix is lightly toasted, then scrape it out into a bowl and set aside. Wipe out your skillet.
For the sauce – whisk together the sauce ingredients in a small bowl and set aside.
For the rest – heat up a bit of sesame oil in your large skillet over medium heat and add in all of the chicken. Cook and continue to stir for a few minutes until the chicken is almost cooked through, taking care to separate the thin slices as much as possible, then add in the garlic, ginger and pepper slices and cook for another couple of minutes. Pour in the sauce and bring to a boil and cook for another few minutes until the chicken is well coated – this dish isn’t very saucy, but it’s all about the chicken being soaked in the sauce.
Serve the chicken and peppers in big bowls over rice with some roasted vegetables and a generous amount of crunchy topping.