Sesame Chicken Stir-Fry

We tried this recipe last night (original here). It was both very easy and very good. It calls for Williams Sonoma's sesame stir fry sauce, which I didn't have and wasn't interested in buying, so I used Google to help me find a recipe for a sauce.

Sesame Stir Fry Sauce

• 1/4 cup chicken broth
• 1/4 cup soy sauce
• 2 teaspoons rice wine vinegar
• 2 teaspoons toasted sesame oil
• 1 teaspoon crushed red pepper flakes

Combine all the ingredients. The sauce was somewhat spicy, but not so much that the kids wouldn't eat it. If you don't want the heat, then I suggest cutting the crushed red pepper to 1/2 teaspoon.

Sesame Chicken Stir Fry

• Canola oil for frying
• 2 egg whites
• 1/4 cup cornstarch
• 1 1/2 lb. boneless, skinless chicken breasts, cut crosswise into 1/4-inch strips
• Salt and freshly ground pepper, to taste
• 1/2 lb. snow peas, trimmed and strings removed
• 1 red bell pepper, cut into 1/2-inch strips, then halved crosswise
• 3/4 cup sesame stir-fry sauce
• 2 tsp. toasted sesame seeds
• Steamed rice for serving

In a wok over medium-high heat, pour in oil to a depth of 1 inch and heat until shimmering. In a bowl, whisk together the egg whites and cornstarch. Season the chicken with salt and pepper. Add to the bowl and stir to completely coat the chicken with the egg mixture.

Working in 4 batches, add the chicken to the oil a few pieces at a time. Fry, turning the pieces occasionally and making sure they don’t stick together, until lightly golden, about 4 minutes per batch. Transfer to a paper towel-lined plate.

Carefully transfer the hot oil to a large heat-safe bowl. Increase the heat on the wok to high, return 1 Tbs. of the oil to the wok and heat until smoking. Add the snow peas and bell pepper and stir-fry until crisp-tender, about 4 minutes. Return the chicken to the wok, add the stir-fry sauce, and toss to combine and heat through, about 1 minute. Sprinkle with the sesame seeds. Serve immediately with steamed rice. Serves 6.