Sesame Chicken with Ginger Carrots

Oooh yeah.

Sesame Chicken
This is a recipe from the website AsianSupper. Go there to check out some yummy Asian inspired dishes including this one.

2 skinless chicken breasts, sliced into 1 inch slices
1 tablespoon soy sauce
1 tablespoon rice cooking wine
1 tablespoon sesame oil
1 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon black pepper
vegetable oil or peanut oil for frying
3 tablespoons flour
1 tablespoon cornstarch or rice flour
1 teaspoon Sriracha sauce (this is pretty spicy stuff, so use less or more depending on what kind of a fire eater you are)
2 tablespoons ketchup
1 tablespoon honey
1 tablespoon oyster sauce (I subbed in Soy Vay Garlic Hoisin because... well that's all I had)
1/8 teaspoon sugar
2 tablespoons soy sauce
3 tablespoons water
Toasted sesame seeds, for garnish

In a medium bowl, marinade the chicken in the soy sauce, rice cooking wine, sesame oil, sugar, salt and pepper. The chicken needs to marinade for at least 1 hour. I like to marinade it for about 2-3 hours.

In a medium bowl, mix together the flour, rice flour/cornstarch. mix int he chicken so that all the chicken pieces are coated with the flour mixture.

In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot. Fry the chicken, in small batches, until golden and crispy, about 3-4 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels.

In a small sauce pan, mix together the Sriracha sauce, ketchup, honey, oyster sauce, sugar, soy sauce and water. Bring it to a slight simmer and add the chicken. Gently toss the chicken until it is evenly coated with the sauce.

Sprinkle the sesame seeds over the chicken. Serve with warm rice.

Again, this recipe is from http://asiansupper.com/recipe/sesame-chicken.

Ginger Carrots
This is my own little creation. I was stuck because we had used up all our almost all our veggies for the week and salad just doesn't seem right with Chinese food. Luckily we always have an abundance of carrots, so carrots it was!

4 carrots, peeled and then shaved with a peeler or sliced very thin
3 cloves of garlic, minced
about 1/2 inch of a root of fresh ginger, graded with a lemon zester or a fine cheese grader
1 tbs hoisin sauce

Heat a pan with a lid over medium-high heat and add about a tsp of olive oil. Toss in carrots and two tbs of water and cover with a lid. Cook for about 5 minutes or until water has evaporated. Add in garlic and ginger and cook for another 3 minutes. Stir in hoisin and cook for a bout 3 more minutes, or until the carrots are very soft.

Serve with brown rice.