- 4
Ingredients
- 1/4 cup mirin (sweet rice wine) or 1/4 cup dry sherry mixed with 2 teaspoons sugar
- 1 large egg, lightly beaten $
- 1 pound skinless, boneless chicken breast tenders, cut into (2-inch) pieces $$
- 1/4 cup powdered peanut butter
- 3 tablespoons quick-mixing flour (such as Wondra)
- 3 tablespoons cornstarch
- 1 tablespoon sugar $
- 3 tablespoons canola oil $
- 3/4 cup sliced green onions
- 1 red bell pepper, chopped $
- 5 tablespoons water $
- 3 tablespoons ketchup $
- 2 tablespoons Sriracha
- 1 tablespoon plum sauce
- 1 teaspoon Worcestershire sauce $
- 1 (8.8-ounce) package precooked white rice
- 1/4 cup cilantro leaves $
- 2 tablespoons toasted sesame seeds
Preparation
Step 1
1. Combine mirin and egg in a medium bowl, stirring with a whisk. Add chicken; toss to coat. Let stand 5 minutes; drain well.
2. Combine powdered peanut butter and next 3 ingredients (through sugar) in a bowl, stirring with a whisk. Add chicken; toss well to coat. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.
3. Heat pan over high heat. Add onions and bell pepper; stir-fry 1 minute. Combine 5 tablespoons water and next 4 ingredients (through Worcestershire) in a bowl, stirring with a whisk. Add chicken and ketchup mixture to pan; cook 1 minute, tossing to coat.
4. Divide rice among 4 plates; top with chicken mixture. Sprinkle evenly with cilantro leaves and sesame seeds.