Sesame Chicken

I feel like everyone I know is always eating dinner out or ordering delivery. Pizza, Chinese food, subs, etc. I love to make take-out type food at home. It’s so much cheaper (even to feed just 2 people) and you can be sure that there are no weird chemicals added to keep it fresh. Last week I wanted Chinese food, but didn’t want fatty chicken or steak, with tons of salty sauce. It just so happened that one of my favorite bloggers, Beth @ Budget Bytes, was feeling Chinese-y as well, and she posted what looked like a great recipe for Easy┬áSesame Chicken.

Ever since Beth mentioned Jasmine rice in one of her posts, I’ve been using it in place of plain white rice. For some reason, when I make plain white rice it’s always gummy and sticks together. But not when I make Jasmine rice! This stuff is foolproof! Just make sure to follow the directions on the bag, because the water-to-rice ratio is a little bit different. I don’t know how Beth got her Sesame Chicken to be so beautiful and dark. My sauce looked great, just like hers, until I added the cornstarch as a thickener. Every time I add cornstarch to a sauce, it turns it a dull, muted color. Regardless, it tasted great, but just didn’t look as nice.

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