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Categories:
vegetable oil sesame seeds ginger chicken breast yellow onion red bell pepper salt water chestnuts hoisin sauce soy sauce rice wine vinegar Worcestershire sauce long grain white rice green onion
Viewed: 45 - Published at: 2 years agoIngredients
- 1 tablespoon vegetable oil, sub. peanut oil, more as needed
- 3 tablespoons sesame seeds
- 1 tablespoon ginger, peeled, chopped
- 1 lb chicken breast, cut into bite-sized pieces
- 1/2 cup yellow onion, chopped 1-inch pieces
- 1/2 cup red bell pepper, 1-inch pieces
- 1/2 tablespoon salt
- 4 ounces water chestnuts, course shop, approx. 1/2 can
- 1/3 cup hoisin sauce
- 1 tablespoon soy sauce
- 2 teaspoons rice wine vinegar
- 1 teaspoon Worcestershire sauce
- 1 cup long grain white rice, cooked
- 1/4 cup green onion, sliced, with tender green stems for garnish
Method
- In a wok or large skillet over medium-high heat, warm the oil.
- Add the sesame seeds and ginger to the oil and saute until fragrant and seeds golden, about 2 minutes *CAREFUL have a lid ready, it pops!
- Add the onions, bell pepper and salt. Saute for 1 minute.
- Add the chicken, more oil if necessary and continue to saute until chicken is cooked through and no longer pink.
- Add water chestnuts, hoisin sauce, soy sauce, Worcestershire sauce, vinegar. cook until flavors are well blended, about 2-3 minutes.
- Serve over rice and top with green onions.
