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Sesame Chicken with Mushroom

September 28, 2006
Sesame Chicken with Mushroom

In a medium saucepan, bring the 2 cups water and rice to a boil. Cover, reduce heat to low, and simmer 20 minutes.

Heat the vegetable oil and sesame oil in a large skillet over medium-high heat, and saute the green onions and garlic until tender. Mix in the chicken and mushrooms, and continue to cook and stir about 5 minutes. Mix in the rice vinegar, soy sauce, and sesame seeds. Reduce heat to medium-low, and simmer 20 minutes, stirring occasionally.

In a bowl, mix the cornstarch and 2 tablespoons cold water. Stir the cornstarch mixture and peanuts into the skillet and cook for a few minutes over high heat to thicken. Serve over the cooked rice.

2 cups water
1 cup uncooked glutinous white rice
2 tablespoons vegetable oil
2 teaspoons sesame oil
5 green onions (chopped)
3 cloves garlic (minced)
3 skinless, boneless chicken breast halves (cubed)
8 ounces fresh mushrooms (chopped)
1 tablespoon rice vinegar
3 tablespoons soy sauce
2 tablespoons toasted sesame seeds
1 tablespoon cornstarch
2 tablespoons cold water
3/4 cup chopped unsalted dry-roasted peanuts