**and I can assure you that even though I have linked to the Sesame Noodle Recipe 4…make that 5 times in the last sentence, that someone is still going to say something like “I see noodles in the picture, but no noodles in the recipe”… It’s OK though, because I will point them to the Sesame Noodle link 😉
- 1 1/2 cup flour
- 1 cup cold water
- 1/2 cup cornstarch
- 1 egg
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 cups chicken broth
- 3 tablespoons white wine
- 2 tablespoons sugar
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons cornstarch
Also will need:
- 4-5 chicken tenders (skinless boneless) (or use chicken breast)
- 1 tablespoon ground ginger
- Sesame seeds
In a medium bowl, mix together the flour, 1/2 cup cornstarch, egg, salt, baking powder and water. Whisk until combined.
Chop chicken tenders into bite size pieces. Dip chicken into batter and let sit for about 5 minutes.
Once oil is hot, drop chicken pieces (working in small batches), into the hot oil and fry for about 3 minutes, until lightly golden. Continue until all of the chicken is cooked.
In a large skillet or a wok, heat 5 tablespoons of oil on medium to high heat. Chop broccoli and add to wok. Cook broccoli for 6-7 minutes or until slightly soft. Broccoli should start to turn a darker shade of green.
In a medium bowl, mix together the chicken broth, white wine, sugar, soy sauce, sesame oil, and 2 tablespoons cornstarch. Pour into wok, stir and let reduce until it starts to thicken.
Once the sauce has thickened, add in the chicken and gently stir to coat it with the sauce. Heat for about 3-4 minutes. Remove from wok and serve.
** I served mine over Sesame Noodles*