While it seems like ordering Chinese takeout is the quickest way to have sweet and sour chicken, mu shu pork, bacon fried rice, or General Tso's chicken on your dinner table, there are plenty of simple recipes out there for your fave carton-served dishes.
Now you can add a sesame chicken stir-fry to your Asian dinner repertoire. This dish incorporates one of my favorite flavor-packed secret ingredients, sesame oil, as well as tender bok choy, crispy chicken, garlic and ginger, baby carrots, and a red pepper for punch.
Learn how to make this tasty stir-fry when you read more.
Ingredients 4 large skinless, boneless chicken thighs (about 1 1/4 lb), visible fat trimmed, meat cut in 1-in. pieces Directions Serves 4.
2 Tbsp cornstarch
1/2 cup each lite soy sauce and chicken broth
1 Tbsp cornstarch
1 Tbsp each minced garlic and fresh ginger
2 tsp dark Oriental sesame oil
2 tsp oil
1 1/2 lb bok choy, stalks separated and cut in 1-in. pieces
1 red pepper, cut in narrow strips
1 can (14 oz) baby corn, ears cut in half if large
1 Tbsp sesame seeds, toasted in a skillet over medium heat
1/4 cup sliced scallions
4 large skinless, boneless chicken thighs (about 1 1/4 lb), visible fat trimmed, meat cut in 1-in. pieces