Its been ONE WEEK (since I have blogged about food), but it will still be two days until I say I am sorry.
Haha. I love me some Barenaked Ladies. And, yup. I am lame. I think those lyrics had something to do with the bird flu. You have a drumstick and your heart stops ticking.
I promise this recipe will not kill you, but please don't sue me if it does. K?
I had a jar of toasted sesame seed that recently expired (OK, it "expired" in April) so I thought I better figure a way to incorporate a lot of sesame seeds into our diet.
I don't know what grand sesame plans I had in mind when I bought such a big container. No really, what was I thinking?
This I do know. I have always wanted to make sesame chicken. It is one of my favorite dishes to order when I am at a Chinese restaurant.
I got my Google fired up and found a recipe that called for ingredients that I already had in my hot little hands (or close enough). I modified it where I saw fit and wa-la. It was so dang good. I am serious. It tasted exactly like I had ordered it from Bamboo Garden.
I don't actually post recipes because it is a pain in the butt to type it all out, but if you want the recipe clicky here.
I varied the recipe a bit. I only used one kind of soy sauce (instead of both light and dark) and used canola oil instead of peanut oil. My sesame seeds were already toasted so I did not have to bother with that. Other than those few changes, I stuck to the recipe.
I gathered up the ingredients (yes, there were quite a few).
Don't you hate pictures of raw chicken? Me too. Lo siento.
Ingredients I forgot to put in the picture: chicken broth, sugar, rice vinegar, large garlic clove.
After I fried the chicken, I drained out most of the oil and then just did a quick saute of the broccoli. I served with sushi rice just because I had some in my pantry and the consistency is sticky like the Chinese takeout rice.
That is all I got kids. I had a long weekend and I am pooped.
Hope you had (and are still having) a great weekend.
