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Thursday, May 3, 2018

Stir-fried Chicken n Vegetables with Toasted Sesame seeds

   Asian style is one of my favorite way of cooking stir-fried dishes. You can whip up a finger-licking meal in less than 30 minutes in this cuisine. Last week when I was craving for some Asian food, I made a scavenger hunt in the fridge and found some mushroom, capsicum, carrots and a chicken breast and my dinner was sorted.
The highlight or the star ingredient of this stir-fry is toasted sesame seeds. Toasted sesame seeds bring their distinctive smoky aroma to this simple stir-fry. You can also use lamb/pork steak for this recipe.

You Need :
Chicken/lamb/pork steak/breast : 1, cut into thin long strips
Sesame seeds : 2 tblsp.
White button mushroom or
any kind of mushrooms : 250 gms.
Capsicum/bell pepper : 1 large, cut into long thin strips
Carrot : 1, cut into thin long strips
Onions : 1, sliced or scallions : 4, chopped diagonally
Fresh ginger : 1 tsp.(grated)
Garlic clove : 1 tsp.(grated) Sesame/vegetable Oil : 2-3 tblsp.
Salt to taste

For the marinade :
Cornstarch : 2 tsp.
Chinese rice wine/white distilled vinegar : 2 tblsp.[if using vinegar, add 1 tblsp.]
Soy sauce : 1 tblsp.
Lemon juice : 1 tblsp.
Tabasco/red chilli sauce : 5-6 drops
Fresh ginger : 1 tsp.(grated)
Garlic clove : 1 tsp.(grated/crushed)

 How To :
  • Prep : Chop the chicken breast into thin strips about 1/2*2 inch. Prepare other vegetables as mentioned.
  • For the marinade, in a bowl take rice wine, soy sauce, tabasco/chilli sauce, ginger and garlic, lemon juice. Mix and add cornstarch in there and blend everything well. Add the chicken strips in there, cover and keep aside for at least 1-2 hours.  
  • In a wok or frying pan, place sesame seeds and dry fry over medium heat until seeds are golden brown. Keep aside.
  • Heat oil in the same pan, drain the chicken breasts from the marinade and stir-fry a few pieces at a time until browned. Remove when done. Same way, fry rest of the chicken strips. 
  • Add sliced onions, saute for a while, then add carrots and capsicums and stir-fry for 3-4 minutes. Then add the mushrooms and scallions(if using) right now and stir-fry for 2-3 more minutes. Add the chicken strips again in the pan, mix together and add rest of the liquid marinade in the pan. Stir over medium heat along with the marinade until vegetables and chicken strips are equally coated with the glaze. Adjust the seasoning according to your taste.
  • When Vegetables are cooked, add sesame seeds over it, toss for a minute and serve immediately over a plateful of hot boiled rice.

This stir-fry is better tasted hot and with boiled rice. 

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