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.
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)
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.