(48-49) Sesame Chicken with Ginger Bok Choy

I love sesame seeds.

I love bok choy.

I love ginger.

So it stands to reason that I would love sesame chicken with ginger bok choy.

I did.


Did I just write a poem?  Every sentence is its own line.  I think that counts.  I’m such a poet.


Anyway, this is a fairly simple weeknight meal.  And it has major yum-o factor.

Just make sure the sesame coating stays on the chicken.  I didn’t.  I am a sesame chicken cooking failure.


I can still spot your fused sentences and comma splices, though, so :-P.


Sesame Chicken with Ginger Bok Choy
from Real Simple

2 large egg whites
1/4 cup sesame seeds
1/4 cup plus 1 teaspoon cornstarch
kosher salt and black pepper
8 small chicken cutlets (1 1/4 pounds total)
4 tablespoons canola oil
1/4 cup low-sodium soy sauce
1 tablespoon grated fresh ginger
2 teaspoons sugar
6 heads baby bok choy, quartered
1 jalapeño (preferably red), sliced (seeded for less heat, if desired)


In a bowl, whisk the egg whites, sesame seeds, ¼ cup cornstarch, ½ teaspoon salt, and ¼ teaspoon pepper. Dip the chicken in batter and shake off excess.


Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add half the chicken.  Cook until golden brown and cooked through, 2 to 3 minutes per side. Transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.


If the sesame coating falls off the chicken while cooking (like mine did), then stir the cooked coating into the rice for a faux fried rice.  Smart.


In a small bowl, combine the soy sauce, ginger, sugar, 1 tablespoon water, and remaining teaspoon cornstarch.


Heat the remaining tablespoon oil in a large skillet over medium-high heat. Add the bok choy and cook, turning, until just starting to soften, 1 to 2 minutes.


Add the soy sauce mixture and jalapeño and cook until liquid has thickened slightly and bok choy is tender, 3 to 4 minutes. Serve with the chicken.


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