Sesame Hoisin Chicken
I was a bit skeptical of this dish. I don’t know whether it was just because I had been cooking it, and then when I went to taste it, it was different then it smelled or what. It was good, it just didn’t wow me. And then I had it for leftovers, and then it really did wow me. It was just so…flavorful, and tender, and yummy.
Recipe courtesy of Canadian Living “Best Chicken” magazine.
1/4 cup flour
1/4 tsp pepper
8 skinless chicken thighs and/or drumsticks, or 4 breasts
2 tbsp vegetable oil
1 onion, chopped
4 cloves garlic, minced
2 carrots, sliced
1/4 tsp ground ginger
1 cup chicken stock
2 tbsp hoisin sauce
2 tbsp soy sauce
1/4 tsp sesame oil
2 tbsp sesame seeds, toasted
1. In a large resealable bag, combine flour and pepper. Add chicken and shake to coat. Reserve remaining flour mixture.
2. In a skillet, heat oil over medium-high heat. Brown chicken, about 10 minutes. Remove to plate; set aside.
3. Add onion and garlic to skillet, sauté over medium heat for 3 minutes. Add carrots and ginger and cook until tender-crisp, 3 minutes. Add reserved flour mixture.
4. Add chicken stock, hoisin sauce, soy sauce, and sesame oil. Bring to a boil. Return chicken to pan and reduce heat. Cover and simmer, stirring occasionally and turning chicken once, until juices run clear when chicken is pierced, about 35 minutes.
5. Serve sprinkled with sesame seeds.
Yield: 4 servings.