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Amber's Sesame Chicken
August 14, 2007

YUM!!! Very good, and thankfully not as sticky or sweet as my favorite Chinese restaurant. I skipped the five-spice (I HATE black licorice, and that's what the flavor primarily is -- comes from the anise) in favor of some powdered ginger. The flour didn't stick well to the chicken, so the pieces didn't have a "crunch" but that's okay with me. Also, I sauteed thinly sliced onion and a clove of elephant garlic in a combination of sesame oil and wok oil (basically garlic oil) first, then removed them before adding the chicken. Then I added 1/2 C each of honey and teriyaki which made plenty of sauce, (enough for the jasmine rice to soak into) before returning the garlic and onion to the skillet. My picky picky 4-year-old cleaned his plate! Can't wait for lunch leftovers!! Thanks SO much! ** Had leftovers today and wasn't pleased -- way too sweet. Will try replacing some of the teryiaki with soy sauce next time to cut down on the sweetness.

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