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 Sesame 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.