Not my best picture…. but it sure tasted good 🙂
My initial goal was to save my Chinese dinner for New Year’s eve but as you can see..that didn’t happen. Talking about what I was planning to make just made me crave it even more. I have made this sesame chicken AKA: Chinese Chicken 100+ times. It is my GO TO Chinese recipe and a favorite of anyone who has had dinner at my house. This even convinces the Chinese dishes made at home skeptics (Tia) and will make anyone believe that a meal cooked by you can and will be better than take-out Chinese food. However, I would like to get my hands on some take-out boxes to get the full effect and I am a sucker for a good fortune cookie even though I don’t actually eat the cookie. This was my first time making the Instant Pot (pressure cooked) Hibachi fried rice. I was impressed. 1. I was shocked at how quickly the rice cooked and 2. it actually tasted like fried rice! I am posting this in time for you to gather the ingredients (I know what you’re thinking.. rice vinegar? sesame seed oil? when in the world will I ever use this) believe me it lasts a long time and you will be making this dish again. Both recipes call for the sesame seed oil so that’s a win in my book. I get really excited when I have ingredients on hand. It takes a while to build a stocked kitchen. With every purchase of a new spice, oil or vinegar you think why am I spending money on this?? As you continue to make new recipes you will see that a lot of those crazy purchases appear more than you expected and lucky you… you have them on hand 🙂
About the Yum Yum Sauce... to be honest, it took a minute to get the recipe the way I liked it. Some of you might like mayonnaise, this girl doesn’t unless it’s a dip or recipe where I can’t taste it. It breaks my Honey’s heart when I say.. please don’t put a lot of mayonnaise in it. Am I a true Southerner????? My identity is in question here people.
Heres what I know and then I’ll quit talking your ear off… Some people might prefer the Yum Yum tomato based sauce and others might prefer the mustard based sauce. I think I should have made the mustard sauce. I was looking for more tang when my rice was ready to serve. I kept adding soy sauce and then decided that I didn’t want to be blimp today and I think the mustard sauce would have taken care of it. I will post both and you pick which one sounds better for your taste buds 🙂
One more thing!– I used an instant pot and a cast iron skillet. These are both staples in my kitchen. A pressure cooker is a crockpot on steroids. You can make my Mississippi Roast in one hour!!!!!!! You cannot beat it, people. Click on those links to get one in your kitchen. (A preseasoned cast iron for 22 bucks???? YES PLEASE)
Chinese/ Sesame Chicken — This recipe is already on the blog but I will post the halved version below. This is great for 2-3 people. If you eat like I do… it’s good for two haha! If you want the FULL version that serves 4-6 here is the link to the other page on my blog
Chinese/ Sesame Chicken – Halved recipe serves 2-3 people (FULL RECIPE ABOVE)
- 1lb of boneless skinless chicken tenderloins
- 1/8 cup of whole wheat flour (or regular flour)
- 1/2 Tsp of black pepper
- 1/2 Tbs Sesame Oil
- 2TBS + 2 Tsp of soy sauce (I use low sodium)
- 1/2 TBS of Brown Sugar
- 2 Minced Garlic Cloves (I use pre-minced in a jar)
- 1/8 Cup of Rice Vinegar
- 1/4 Cup of Chicken Stock (or broth)
- Preheat oven to 400 degrees.
- In a small bowl, combine flour and pepper. Toss chicken pieces in mixture until they are all evenly coated with flour.
- Preheat a medium sized non-stick, oven-safe skillet and spray cooking spray or heat with oil in the skillet. Place chicken in pan, and cook until the chicken has browned on each side. DO NOT COOK ALL THE WAY THROUGH.
- While the meat is cooking in a bowl whisk together the soy sauce, chicken broth, vinegar, sesame oil, brown sugar, and garlic.
- Pour mixture into the seared chicken, and toss around a bit to mix. Place entire skillet into the oven, and cook for about 20 minutes. Let cool about 5 minutes.
- **Note: If there is extra liquid when you remove the skillet from the oven turn on your stove to high and boil it off constantly stirring the chicken. It will create and thick and yummy sauce 🙂
Instant Pot Fried Rice
- 2 cups of Jasmine rice, rinsed well and drained
- 2 cups of water (for cooking the rice)
- 2 tbsp of sesame oil (for cooking the onions)
- 3 tbsp of soy sauce- I added more (it just depends on what you like)
- 1 tbsp of salted butter
- 3 eggs
- Half of 1 large white onion, chopped
- One 10-12 oz. bag of frozen peas, carrots, corn and green beans (mixed veggies)
- Yum Yum or Mustard Sauce
- Using a strainer, rinse the Jasmine rice thoroughly for about 90 seconds until the water draining from it is no longer cloudy, but clear (NOTE: Do NOT skip this step. If you do, your rice will likely cook very mushy and too sticky)
- Add the rinsed and drained rice to the Instant pot and then add the 2 cups of water and give it a stir
- Secure the lid and hit “Manual” or “Pressure Cook” we want HIGH Pressure for 3 minutes. When it finishes cooking allow a natural release (Natural release means letting the pressure come down on its own without you flipping the release switch at the top (venting black thing haha) for 10 minutes (Keep track of the time by seeing how long its on the keep warm setting– it tells you automatically) followed by a quick release (flip that switch)
- Fluff your rice with a fork when done, transfer to a serving bowl and set aside. Doesn’t the rice look amazing?? and in 3 minutes?? yessssss.
- Back to the Instant Pot (don’t worry about cleaning it), Hit “Keep Warm/Cancel,” add in the sesame oil and hit the “Sauté” button and “Adjust” so it’s on the “Normal” or “Medium” setting (mine usually always stays on the normal setting)
- Once the oil begins to sizzle, scrape the bottom of the pan with a wooden utensil and add in the chopped onion.
- Let it cook for about a minute and then add the peas, carrots and corn. Add the butter and cook together for about another 2 minutes (veggies in butter? YUM)
- Slide the veggies to one side of the pot and add the eggs to the other side and constantly stir as they begin to cook and scramble. SIDENOTE: It’s important to constantly stir the egg so they don’t stick to the bottom of the pot). Once the egg begins to cook, mix it in with the veggies for a few moments until done
- Hit “Keep Warm/Cancel,” add the rice back in and add the soy sauce (I added a lot more than two TBS. I kept adding until it tasted like how I wanted it to!
Yum Yum Sauce (the tomato based sauce)
- 1 cup of mayonnaise
- 1 tbsp of melted butter
- 1/4 Cup of heavy whipping cream
- 1 TBS of Soy Sauce
- 1 tsp of tomato paste
- 2-3 tsp of sugar (depends on your taste)
- 1/2 tsp of paprika
- 1/2 tsp of garlic powder
- 1/2 tsp of salt
- 2 tablespoons water
Mix all ingredients together! Taste and add more cream if too strong of a mayo taste or too salty (add sugar)
Mustard Yum Yum Sauce
- 2 TBS of dry mustard
- 1 1⁄2teaspoons sugar
- 5 TBS of milk
- 2 TBS of heavy cream
- 2 TBS of hot water
- 1⁄4 cup soy sauce
- 1 garlic clove, minced or 1/2 TBS of garlic powder if you do not own a blender
Combine all ingredients in a food processor and blend OR if using garlic power whisk together in a bowl.
I did not make this mustard sauce recipe but searched for the best one online and will try it next time 🙂