SESAME HOISIN CHICKEN

SESAME HOISIN CHICKEN

In bag, combine:

1/4 cup all-purpose flour

1/4 tsp pepper

Add:

8 skinless chicken thighs &/or drumsticks or 4 chicken breasts

Shake to coat.

Reserve remaining flour mixture.

In skillet, heat:

2 Tbsp vegetable oil

over medium-high heat; brown chicken, about 10 minutes.

Remove to plate; set aside.

Drain off any fat.

Add to pan:

1 onion, chopped

4 cloves garlic, minced

Fry over medium heat for 3 minutes.

Add:

2 carrots, sliced

1/4 tsp ground ginger

Cook until vegetables are tender, 1-5 minutes.

Add reserved flour mixture.

Add:

1 cup chicken stock

2 Tbsp hoisin sauce

2 Tbsp soy sauce

1/4 tsp sesame oil

Bring to boil.

Return chicken to pan; reduce heat, cover and simmer, stirring occasionally and turning chicken once, until juices run clear when chicken is pierced, about 35 minutes.

Serve sprinkled with garnish:

1 Tbsp sesame seeds, toasted

Makes 4 servings.

Canadian Living’s “Best Chicken,” Spring 2008, page 13