Stir-fried Sesame Chicken

Total time: 30 minutes
     Peanut butter adds a creaminess to stir fries, as well as a subtle, almost sesame flavor.  The finish of toasted sesame seeds carries the flavor through.  You can buy toasted sesame seeds or toast them yourself in minutes.

 Ingredients:

• 2 chicken breasts, 300gr, 10.6oz
• 2 ribs celery, 100gr, 3.5oz
• 2 carrots, 180gr, 6.4oz
• 1 onion, 145gr, 5.1oz
• 2 cloves garlic, 8gr, .28oz
• 2 tsp minced, fresh ginger, 5gr, .17oz
• 2 tsp olive oil, 9gr, .32oz
• 1 tsp sesame oil, 4.5gr, .16oz
• 1 tbs soy sauce, 16gr, .56oz
• 1 cup chicken stock, 225gr, 8oz
• 1 tbs cornstarch (corn flour, maizena), 8gr, .28oz
• 2 tbs sherry, 30gr, 1oz
• 2 tbs peanut butter, 32gr, 1.1oz
• 2 tbs sesame seeds, toasted, 18gr, .64oz
• Basmati rice
• 1/2 cup Basmati rice, 90gr, 3.2oz
• 1 tsp butter, 5gr, .18oz
• 1 cup chicken stock, 225gr, 8oz

 Instructions:

• Toast sesame seeds in a dry, nonstick skillet, over medium-high heat, 3 - 6 minutes. Start flipping them or shaking the skillet after 1 - 2 minutes and remove as soon as light brown.  Set aside. 
• Slice celery at an angle. 
• Cut carrots into matchsticks. 
• Cut onion into quarters, lengthwise, then slice thinly. 
• Mince garlic. 
• Peel a small section of ginger, cut into thin slices, then mince. 
• Cut chicken into bite-size pieces. 
• Heat oils in large skillet. Add onion and sauté 3 minutes. 
• Add garlic, ginger, celery, carrot and sauté 5 minutes longer.  Remove to a plate. 
• Add chicken to skillet and sauté 5 minutes. 
• Return vegetables to skillet. 
• Add soy sauce, stock, cover and simmer, 5 minutes. 
• To finish: Dissolve cornstarch in sherry.
• Increase heat under skillet.  Add peanut butter and stir until dissolved. 
• Add cornstarch and stir until thickened.  
• Add half of the toasted sesame seeds, stir. 
• Spoon over rice, sprinkle with the remaining sesame seeds and serve.
• Basmati Rice
• Melt butter in small saucepan over medium heat.  Add rice and sauté, stirring for 2 - 3 minutes. 
• Add stock or water. 
• Cook rice for length of time on package.  When done fluff with fork and serve.

-----------------------------------------------------------

Nutrition Information                  Recipe serves 2            Entire Recipe / per serving Calories:   1370 / 685 Total Carbohydrates:  128 / 64           Dietary Fiber:  16 / 8 Total Fat:  52 / 26          Saturated Fat:  11 / 5.5 Cholesterol:  218 / 109 Protein:  91 / 45.5 Calcium:  386 / 193 Sodium:  2358 / 1179

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/