Total Time
28mins
Prep 20 mins
Cook 8 mins

There is no sauce to this recipe, and you may omit the sesame oil if desired, the chicken is still great with just the added soy sauce, but I suggest to increase if you are not using the sesame oil --- unless you have a huge wok you will need to make this in two batches so the chicken will cook evenly --- this is quick and very easy to make, to save time you may slice the breasts up 24 hours in advance --- my family like lots of heat so I most always add in 1 teaspoon crushed chili flakes, do not make this omitting the cornstarch it will not be the same --- all ingredients may be adjusted to taste, serve with cooked rice or noodles :)

Ingredients Nutrition

Directions

  1. Place the chicken cubes in a large bowl.
  2. Sprinkle cornstarch over the chicken; using clean hand toss together to coat the chicken with the cornstarch until well coated.
  3. Heat 2 tablespoons in a wok over high heat.
  4. Add in HALF of the chicken, then sprinkle with about 1/2 teaspoon seasoned salt and black pepper; stir-fry for about 5 minutes or until JUST cooked (do not overcook the chicken, it will cook in very little time, I use 2 smaller heat-proof spatulas for stir-frying).
  5. Add in 1 tablespoon (or more) of soy sauce and continue cooking and tossing until coated with the sauce.
  6. Remove the wok from heat then drizzle about 1 teaspoon seasme oil over the cooked chicken; toss until very well to combined.
  7. Place the chicken in a bowl.
  8. Heat the remaining 2 tablespoons vegetable oil in the wok.
  9. Repeat the process with remaining chicken, seasoned salt, soy sauce and sesame oil.
  10. Sprinkle lightly with sesame seeds, then chopped green onion.

Reviews

(1)
Most Helpful

A fun change. It was very easy to prepare. Had good favor. I think I will add the crushed chili flakes next time. I also will half the oil next time, I found the dish a little heavy. We are not use to eating foods prepared in oil. But am over all pleased and will for sure make again. Thanks for sharing your recipe :)

KSJ March 25, 2008

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