September 30, 2003
Chicken with Sprinkles
Leftovers excite tonight.
Monday's mu shu made enough for
three meals: the original meal, tonight's dinner and a future lunch.
We give the dish a twist tonight by serving it with
sesame chicken and some baby corns.
Menu
- Asian-Style Sesame Chicken
Quick View: Asian-Style Sesame Chicken
Ingredients
- .75 pound chicken
- 7 teaspoons cornstarch
- 1 tablespoon sherry
- .5 tablespoon lemon juice
- 1 tablespoon soy sauce
- 2 cloves garlic
- 3.25 teaspoons sesame oil
- .25 cup water
- .5 cup stock
- 1 tablespoon vinegar
- 1 tablespoon soy sauce
- 1 point star anise
- 5 tablespoons sugar
- 1 tablespoon sesame seeds
- oil
- Mu Shu Vegetables
Our son simply loved his "pizza with sprinkles". We would have corrected him that it was sesame chicken, but he didn't stop eating long enough to listen!
Our daughter tried the chicken, but didn't eat nearly as much as her brother. The baby corns didn't excite her quite as much as usual either. She still likes the pancakes, though.
We find that making the mu shu pancakes goes a little smoother tonight. Last night was our first try and our inexperience showed at times. It also helped that we didn't have to make the mu shu tonight.