Tonight’s dinner was Sesame Chicken Stir Fry Served over Quinoa, or as Phil would say “Keenwah.” Stir fry has easily become one of my favorite meals. It’s such an easy way combine a healthy variety of protein, veggies, & carbs. Whether it’s shrimp, beef, chicken, brown rice, white rice, stir fry noodles or quinoa, whatever you fancy, it all works!
Chicken Breast : I used about a pound and a half of chicken breast tenderloins
Choice of Carbs : Brown Rice / White Rice / Stir Fry Noodles / Quinoa : I chose Quinoa tonight!
Veggies : for my stir fries, I LOVE Trader Joe’s frozen medley
All purpose flour
Sesame Seeds (optional)
1 tbsp minced garlic (more or less based on your taste I probably added more)
1 tbsp Rice vinegar (white wine vinegar will work too)
2 tbsp honey
2 tbsp sweet chili sauce (Trader Joe’s Sweet Chili Sauce was excellent)
3 tbsp ketchup
2 tbsp brown sugar
4 tbsp soy sauce
Prep the Sesame sauce; Combine & whisk sauce ingredients in a bowl. Set aside. Slice chicken into small pieces, about one inch cubes. Whisk eggs in a separate bowl. Drop sliced chicken in egg mixture, then coat chicken in flour. Heat skillet and coconut oil, enough to fully cover the bottom of your skillet, on high. Place floured chicken in skillet. Cook chicken until golden. Remove chicken from the pan. Drain excess oil from skillet. Pour sauce in heated skillet. Mix the sauce until you see it start to bubble, once sauce begins to bubble, add cooked chicken. Once the chicken is fully covered in the sauce, add veggies. Continue to mix until veggies are coated as well. Serve mixture over your choice of carbs, & top with sesame seeds if desired!
Must give credit where credit is due, this recipe is my adaptation of another one I found on Pinterest. I mostly took the inspiration for the sauce. The original recipe can be found here.