PANDA EXPRESS SESAME CHICKEN RECIPES

Steps:

• To coat the chicken breast, add the egg, salt, pepper, and 1 tablespoon oil into a medium bowl and whisk together well.
• In a second bowl, add ½ cup corn starch and ¼ cup flour and mix.
• In a large dutch oven or a wok, heat about 2 inches of oil to 375 degrees F.
• Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
• Fry the chicken in batches for 3 to 4 minutes or until golden and crisp then remove with a slotted spatula, draining the oil well.
• To make the sauce, combine the sweet chili sauce, honey, water, white vinegar, lemon juice, salt, soy sauce, and cornstarch in a medium saucepan. Bring to a boil and cook until it thickens (don't make the sauce in the chicken pan).
• When done with the chicken, drain most of the oil from the pan (leave about 2 tablespoons).
• Stir fry the string beans and bell pepper strips for 30 seconds, then add in the cooked chicken, sesame oil, and the honey sesame sauce and toss quickly to combine.
• Remove from heat and garnish with sesame seeds before serving.

Steps:

• Toss the chicken with cornstarch.
• Heat the canola and sesame oil in the pan.
• Add chicken and cook on medium-high until browned on both sides, about 2 to 3 minutes on each side.
• Remove chicken from the pan, and turn the heat up to high.
• Add in the mushrooms and zucchini and cook until they start to brown.
• Add the garlic and ginger and cook/stir for 30 seconds.
• Cook for another 2 to 3 minutes as vegetables soften a little.
• Add the chicken back in and stir to coat.
• Add in the soy sauce, sugar and rice wine vinegar and stir to coat.
• Serve with Perfect Brown Rice.