- Boneless, skinless chicken breasts*, cut into bite-sized pieces, roughly one breast per person
- Flour
- Salt and pepper
- 3 tablespoons honey or sugar (honey is the preferred ingredient)
- 3 tablespoons soy sauce
- Sesame oil
- Green onions, 1-2 per person
- Sesame seeds
Dredge the chicken in some flour seasoned with salt and pepper and brown in a little sesame oil in a large frying pan. Remove from pan and set aside.
Put sugar and soy sauce in pan and heat until caramelized. Be careful when heating the sugar and soy sauce, as it goes from “sauce” to “burned mess” pretty quickly. Add some sesame oil and the chicken to the sauce and mix until the chicken is coated evenly. Add the chopped green onions and sprinkle with sesame seeds. Serve over rice. I usually use my Sushi Egg Fried Rice (detailed below) or Basic Lo Mein.
Options:
The above is just a baseline.
Add a couple of red bell peppers cut into strips and/or some sugar snap or snow pea pods. This is actually my usual recipe.
Add some stir-fry vegetables.
If you add vegetables, you may want to thin the sauce a little with some water so it coats everything a little easier, then cook a little longer to boil off the excess water. If you add a lot of vegetables, you might want to just make more sauce.
Mix in a little oyster or eel sauce before adding the chicken.
*: I use chicken breast tenders — they’re cheaper per pound and are already smaller pieces, and you’re chopping it up anyway.
Sushi Egg Fried Rice
- Rice (preferably day-old)
- Eggs
- Sesame Oil
- Soy Sauce
- Sushi Vinegar
- Green Onions
Scramble the eggs and cook in a little sesame oil. Throw the rice into a pan and fry it with a little soy sauce and sushi vinegar. Add the scrambled eggs and chopped green onions. This can also be made by just throwing everything together with fresh rice, but then it isn’t technically fried rice anymore. You can also add other veggies.