Sesame Chicken and Fried Rice Bowl

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Asian food scares the hell out of me for some reason.  Seriously.  Not eating it.  Eating it is delicious.  For some reason, I have always been nervous when cooking it.  When I do work up the nerve, it is totally worth it.

Now, that picture doesn’t look all that romantic or fantastic.  But this is truly a fabulous bowl of deliciousness.  I don’t claim to be any sort of expert in asian flavors, but if you enjoy those flavors, as I do, and want to make something that is not extremely difficult, then this is the dish for you.  I happened to have all these ingredients at home, didn’t want to go to the grocery store, and whipped this up real quick.  It was fantastic.  And easy.   So if that is what you are looking for on a monday night, get ready.  Here she comes.

Ingredients:

For Chicken:

  • 2 chicken breasts
  • 1 tsp dijon mustard
  • 1 T lemon juice
  • dash salt and pepper
  • 1 clove garlic
  • 1/2 T olive oil

For glaze:

  • 1 T sesame oil
  • 1/2 T soy sauce
  • 1 T garlic chili sauce
  • 1 T honey
  • 1 tsp hoisin sauce
  • 1 T apple cider vinegar

For fried rice:

  • 1 cup jasmine rice
  • 1 T butter
  • dash of salt and pepper
  • 1 carrot, diced
  • 1 clove garlic
  • 1 thumb sized piece of ginger
  • 1 T olive oil
  • 1/2 T soy sauce
  • 1 T hoisin sauce
  • 2 eggs

Directions:

Start by preparing the chicken.  Marinade in salt, pepper, lemon juice, mustard, garlic, and olive oil for 10-30 min.  Heat a skillet on medium heat, a set chicken on pan.  Cook for ~5-8 minutes on each side.  You want each side to be browned and crispy, but the chicken itself to still be soft and moist.  You don’t necessarily have to cook the chicken entirely through, as it will cook more in the sauce.

While the chicken is cooking, follow package directions to cook 1 cup of white or jasmine rice with butter and a dash of salt.  Cook until the rice is tender, but not soggy.

Also mix together ingredients for the glaze.  Let them sit until the chicken is done cooking.  When your chicken is lightly browned, remove from heat and dice into bite-sized pieces.  Toss with glaze and return to pan over low heat.  Let simmer until sauce thickens and everything is warmed through.  Be careful not to overcook, as that will dry out the chicken.

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Add diced carrots, minced ginger and garlic, along with olive oil to a wok over medium heat.  Pour soy sauce and hoisin sauce into pan as well.   Cook until the carrots are soft.

Scramble eggs in a separate pan and break up into small pieces.

When the rice is done cooking, and the carrot saute is soft, pour rice and eggs into wok with carrot mix.  Mix well, and let stir fry for ~3-5 minutes.

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This is a pretty basic fried rice, but it did the job quite well.

To put the bowl together, put the rice on the bottom, and top with the glazed chicken.

Pretty damn good for Americanized Chinese food, if I do say so myself.  It is a little spicy, so if you want it lighter, use less garlic chili sauce, or add more honey.  Feel free to adjust for your own flavor.  It also would have been fabulous with some fresh avocado or cabbage on top to bring a level of brightness and balance out the heat.  Pretty much an open book for whatever you like!

Bon Appétit!

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