CHILE SESAME CHICKEN WITH RICE

Ingredients:

For the chicken:

• 150g Boneless Chicken Breast
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon chilli-garlic sauce or Sambal Oelek
• 1 teaspoon extra virgin olive oil (7g)
• 1 tablespoon sugar-free syrup
• 1/4 teaspoon baking soda
• 3 tablespoons cornstarch
• 20g green onions (scallions) 
• 1 tablespoon toasted sesame seeds

For the sauce:

• 30ml water
• 2 1/2 tablespoons low-sodium soy sauce plus additional to taste
• 2 tablespoons hoisin sauce
• 1 tablespoon grated fresh ginger
• 1 teaspoon chilli garlic sauce or Sambal Oelek
• 1 tablespoon rice vinegar
• 2 teaspoons cornstarch

For serving:

• 65g (raw weight) rice cooked in 130ml water
• 1 tablespoon sesame seeds 
• 100g mixed vegetables

INSTRUCTIONS

• Place the chicken in a medium bowl. Top with soy sauce, chilli-garlic sauce, sugar-free syrup, and baking soda. Let sit for 15 minutes or refrigerate for up to 1 day.
• While the chicken rests, whisk together the sauce ingredients until smoothly combined: water, soy sauce, hoisin, ginger, chilli garlic sauce, rice vinegar, and cornstarch.
• Cook the chicken: Heat the oil in a wok or large skillet over medium-high heat. Sprinkle the cornstarch over the chicken. Stir to evenly coat, using a spoon to separate the pieces and ensure each is nicely coated.
• Once the oil is hot, with a large spoon, add the chicken to the pan a few pieces at a time, distributing it in an even layer (discard any remaining marinade). Cook on the first side until golden, about 1 minute. With tongs, flip and cook on the remaining sides, stirring periodically, until the chicken is deeply golden brown on all sides and completely cooked through, about 3 minutes more.
• To cook the vegetables: Remove the chicken from a plate. With a paper towel, carefully wipe out the pan. Heat the pan and stir fry the veggies until crisp-tender, about 4 minutes. Return the chicken to the pan.
• Add the green onion to the pan and cook for 1 minute, stirring constantly. Pour in the sauce, tossing to coat the chicken evenly. Cook for 1 to 2 minutes more, tossing constantly until the sauce is thickened and deliciously sticky. Stir in sesame seeds. Sprinkle the remaining green onion and sesame seeds over the top. Serve hot with rice.

Nutrition Facts:

• Calories: 688.9 Cal
• Protein: 47g
• Carbs: 78.6g
• Fat: 20.6g