In bowl, add cornstarch, Bisquick, ¼ tsp sesame oil, water and 1 tsp sugar. Dice chicken into 1” cubs and add to batter, coat well.
In skillet add ¼ tsp olive oil, green pepper, onion, water chestnuts and peapods. Heat on med-low, covered, until tender. Remove.
In skillet add ¼ tsp olive oil, green pepper, onion, water chestnuts and peapods. Heat on med-low, covered, until tender
In small bowl add duck sauce, 1 TBS sugar, ¼ tsp sesame oil and rice vinegar. Mix well. Discard oil from lg skillet and add vegetables, chicken and sauce mixture. Cover and heat through. Serve with rice.
Originally Submitted
1/2/2010
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