[Food & Wine] Stir-Fried Sesame Chicken

Serves 3-4 people
Preparation time: 10 minutes (chicken + sauce)
Cooking time: 20 minutes (rice), 7-8 minutes (chicken)

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 1/2 teaspoon cornstarch
1/2 cup vegetable oil
1 green bell peppar, cored, seeded and cut into 1-inch pieces
1/3 cup soy sauce
1/3 cup sesame seed paste
2 tablespoons sesame oil
2 tablespoons chicken stock or water
1 teaspoon chili sauce
2 tablespoons dry cherry sesame seeds, to garnish
2 cups of jasmine rice

1. Clean and then cook the rice for 20 minute. Start prepping the chicken ingredients.

2. Place the chicken in a bowl, sprinkle with the cornstarch and toss until all the pieces are evenly coated. Heat the oil in a wok and stir-fry the chicken over a high heat for 45 seconds. Use a slotted spoon to remove the chicken from the wok and set aside.

3. Add the bell pepper and stir-fry over moderate heat for 1 minute. Stir in 2 tablespoons of the soy sauce, then remove the bell pepper with a slotted spoon and set aside.

4. Add the remaining soy sauce, the sesame seed paste, sesame oil, stock or water, chili sauce, and sherry. Cook, stirring for 1 minute, then replace the chicken and stir over a high heat for about 45 seconds. Stir in the reserved bell pepper and cook for a further 30 seconds or until the pepper is just tender.

5. Transfer the chicken mixture to a serving dish and garnish with the sesame seed. Serve immediately.