This is a more authentically Chinese version of Sesame Chicken. It is not breaded and super-sweet like that which you find in a typical Chinese restaurant in the United States.
- 1/4 cup soy sauce
- 2 tablespoons rice wine or dry sherry
- 2 tablespoons sesame oil
- 1 garlic clove, minced
- 2 teaspoons minced fresh ginger root
- 1 tablespoon sugar
- 1/4 cup toasted sesame seeds (see NOTE)
- 2 chicken breasts, skinned, boned, and cut into bite-sized pieces
- 2 tablespoons peanut oil
- 1 cup green onions, cut into 1-inch slices
- 3 cups sliced broccoli florets
- 3 cups Chinese cabbage, cut into 1/2-inch slices
- 2 teaspoons cornstarch
- 2 tablespoons water
In a medium bowl, stir together, soy sauce, sherry, sesame oil, garlic, ginger, sugar, and sesame seeds. Add chicken and marinate 1 hour.
Heat a wok over medium high heat. Heat peanut oil until hot. Add onions, broccoli, and cabbage. Stir-fry 1 minute. Transfer to a dish and set aside.
Add chicken and marinade to the wok. Stir-fry until chicken is cooked through and no longer pink, about 3 minutes. Transfer chicken to the dish of cabbage with a slotted spoon.
Dissolve the cornstarch in the water. Add to wok and cook, stirring constantly, until mixture boils and thickens.
Return chicken and vegetables to the sauce and heat through. Serve with white rice if desired.
NOTE: Sesame seeds can be toasted in a hot, dry skillet. Shake the pan until the seeds are golden and begin to pop.