1. Mix the ingredients shallots through sugar together in a small sauce pan and bring to a simmer. Cook until the sugar dissolves. Place the chicken in a plastic bag and add the sauce. Allow to marinate at least 20 minutes. 2. Lightly dry toast the seeds until the white sesame seeds turn brown. Don’t over toast. Place in a mortar and grind to a fine powder. 3. Place the vegetables in a dry wok and add enough heat to defrost, discarding any accumulated water. Leave the vegetables in the wok. 4. Cut the chicken into bite sizes pieces. 5. Reheat the rice and plate. Keep it warm. 6. Add the oil to the wok and bring to high heat. 7. Add the chicken and stir-fry until the meat is cooked through. 8. Plate the mixture beside the rice and sprinkle with the seed powder. ---------------------------------------------------------------------------
Nutrition
Ingredients
