Ginger Sesame Chicken with Sesame Soy Roasted Vegetables. It was pure perfection on Sunday night when I made this. Most recipes call for half a cup of honey and flour. This version is sweet and crispy as is. I replaced honey with its sweeter counterpart — agave nectar so less is required. The fresh ginger and scallions add a whole new depth to this dish. By browning both in sizzling oil before cooking the chicken allows more flavor to come forth. The roasted vegetables are a green side and the perfect complement to the sticky rice and sweet and ginger chicken.
Ingredients (serves 4).
For the Chicken:
- 1½ c sushi (sticky) rice, dry
- 1 T light olive oil
- 1½ inch piece of fresh ginger, peeled & finely minced
- 5-6 small scallions, chopped — reserve one to garnish
- 2-3 “shakes” garlic powder
- 1 t agave nectar
- 2-3 chicken breasts, diced
- 1 can sliced water chestnuts, drained
- Dash of reduced sodium soy sauce
- Sesame seeds to garnish
For the Vegetables:
- 2 c Brussels sprouts, washed and halved
- 1 c sugar snap peas
- 1 t sesame oil
- 2 t light olive oil
- 2 t soy sauce
- 1/2 t garlic powder
- Preheat the oven to 400°F. Line baking sheet with foil.
- Cook rice according to directions. Be sure to stir occasionally since rice is very sticky!
- Combine all ingredients for vegetables in a large ziplock bag. Seal bag and mix well so all veggies are evenly coated. Pour onto foil-lined baking sheet. Roast vegetables for 10-12 min. Remove and stir and roast for an additional 10 min or until browned and tender.
- Meanwhile, while rice and vegetable are cooking, heat olive oil over medium high heat in a wok. Once oil is hot, sauté minced ginger, scallions (BUT reserve some to garnish) and garlic powder. Add chicken and cook until browned. Mix in water chestnuts and continue sautéing for about 2 min. Remove from heat.
- Plate sticky rice and top with ginger chicken. Sprinkle with scallions and sesame seeds. Serve roasted Brussels sprouts and snap peas as a side.