This isn’t really a formal recipe. I had a package of Sesame Chicken, and I wanted to add to it. Adjust the recipe according to your ingredients.
1 10 oz. pkg. Sesame Chicken with Noodles (microwaveable)
2 14.5 oz cans of green beans, drained
12 oz chicken, drained
1 8 oz can of water chestnuts, drained
peanut oil
1/3 cup of lemon juice
2 1/2 TSP sesame seeds
2 TSP sesame oil
3 TSP soy sauce
2 tsp minced garlic
1/4 tsp Chinese five spice
1/4 tsp chili flakes
1/4 tsp pepper
The package calls for cooking it first, but that was not a good idea. The package ingredients ended up too hot when cooked with everything else.
Most recipes called for 2.5 times more chicken than green beans. My recipe calls for the opposite – 2.3 times more green beans than chicken, but I like my veggies.
Add enough peanut oil to cover the frying pan or wok. Peanut oil is important to use here because it’s almost impossible to burn with it.
You can turn on the heat at any time. I recommend medium high as this is the best temperature to cook Chinese food at. Get an apron because stuff is going to splash around a lot. Add ingredients from Sesame chicken package. Add chicken, green beans, water chestnuts and garlic.
After it cooks a while, add the sesame oil and soy sauce and cook some more, stirring all the time. Ordinary recipes would have called for doubling the soy sauce and sesame oil, but I cut those in half because sesame oil is expensive and 6 TSP of soy sauce is way too much sodium.
After a while, add the lemon juice. Later add the five spice, chili flakes and pepper.
Cook for a long time, stirring all the time. Cook until most of the liquid is taken up. At that point, add the sesame seeds and cook until they are toasted. They are toasted when you can’t see the white seeds anymore. Recipe would normally call for 4 TSP of sesame seeds, but those are expensive so I halved it.
Tastes pretty darn good! The longer you let it sit, the better it tastes.
Calories: ~1,250
9 servings of vegetables
Sodium: 2,900 mg (high)
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