Whoa! Who needs to order Chinese take out when you can make it right at home???
Found this recipe for Sesame Chicken on Blog Chef and it turned out amazing. I did end up omitting the raspberry wine from the marinade and substituted black pepper for the white. The chicken turned out wonderful, very juicy on the inside and crispy on the outside.
I paired the chicken with a recipe inspired by a stir fried rice dish from Chifa, a Philadelphia restaurant owned by chef Jose Garces.
Stir fried rice with Mango and Chorizo.
1 cup of white rice.
1/2 cup of edemame removed from the pod
half of a mango chopped
1 small white onion chopped
1 container of mushrooms
2 garlic cloves chopped
1 link of chorizo
2 tbsp of canola oil
2 tbsp of soy sauce
pepper to taste
Boil rice and set aside. In a wok heat oil and soy sauce. Add onions, mushrooms, edamame and garlic. Cook until onions are translucent stirring often. Add cooked rice and chorizo. You may want to add a bit more soy sauce to the mix to get a nice color to the rice. Cook for about 10 minutes stirring every minute or so. Right before serving add the chopped mango and season with pepper.
The addition of the chorizo and mango brought boring fried rice up to another level.