1-2tablespoonsavocado oilas needed to pan fry chicken
1/2red bell peppersliced thinly
3ozbroccolicut into bite size pieces
2tablespoonslow-sodium soy sauce
1tablespoonsrice vinegarunsweetened (optional)
1teaspoonsambal oelekor sri racha (optinoal)
1/2teaspoonred pepper flakesor to taste
1/4teaspoongingerground (you could always use fresh)
1teaspoontoasted sesame oiladded at the end
1green onion chopped(optional)
Slice chicken breast into even slices, approximately 1/4 inch thick.
Starting with approximately 25% of the chicken, dip chicken slices into beaten egg, then coat in sesame seeds.
Heat non stick pan to medium and add oil to pan. Test one piece of chicken to get the temperature right. Sesame should turn golden and not burn. Once heat is dialed in, cook this batch of chicken. Allow chicken to turn white around the edges before flipping.
Remove cooked chicken to a a plate and repeat, cooking the rest of the chicken in small batches to avoid crowding the pan.
Once chicken is cooked, use a paper towel to remove any excess sesame seeds from the pan.
Add the sliced pepper to the pan and begin to cook, stirring frequently.
Add all ingredients for the sauce and mix well. Add broccoli and cook until just tender. Return the chicken the the pan and toss in the remaining sauce.
Garnish with green onion if desired. Enjoy!
Nutrition information from cronometer. Provided for reference. Please calculate nutrition based on your ingredients.
Keyword chicken, chinese, sesame
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