burn baby, burn!

Tonight was a total success. For dinner we made Honey-Apricot Sesame Chicken. A-MAZE-ING. Of course there's a picture included. We didn't have ginger or sesame seeds so we left them out. Also, Sam likes spicey things and I let him decide between 1/2 or 1 teaspoon of crushed red pepper. He chose 1 heaping teaspoon. We both about died. Thus the title of this post. Next time we'll try to include ginger and less red pepper to calm down the hot. The sauce was just the right consistancy and coated the noodles perfectly. Yes, they're wheat spaghetti noodles but they work just as well as any other noodles. Oh, and we left out zucchini and/or crook neck squash because we don't have any but they'd make a nice addition to this stir-fry-ish meal. I highly recommend it. It's so very good. Here's the recipe:

Honey-Apricot Sesame Chicken

2 Tbs honey
3 Tbs apricot jam
1/8 tsp grated ginger
2 Tbs sesame seeds
5 Tbs low-sodium soy sauce
1 clove crushed garlic
1/2-1 tsp red pepper flakes
1/4 small onion, diced
1/4 cup cornstarch
vegetable oil
1 1/2 lbs boneless, skinless chicken breast, chopped in 2-inch cubes

-Combine honey, jam, sesame seeds, soy sauce, and ginger in small bowl, set asid. Season chicken with salt and then dredge in cornstarch.
-In a large, non-stick skillet heat oil over med-high head. Add half the chicken. Cook, turning occasionally until golden and opaque throughout, 6-8 minutes. Transer to paper towel lined plate. Cook remaining chicken, adding more oil if needed. Put on paper towel plate.
-Add more oil if needed thena dd pepper flakes. Head for about 30 seconds. Add onions, garlic and zucchini or squash and cook until tender.
-Add sauce and bring to boil. Return all chicken to skillet and toss with sauce to coat. Cook until chicken is heated through; cook longer if thicker sauce is desired. Serve with steamed white or brown rice.

*Sam says the picture doesn't do it justice. Haha*