You must be logged in to post a review.
Combination of two of my favorites, and lower in fat.
Whisk together sauce ingredients and set aside.
Heat a large skillet over medium-high heat.
In a large plastic bag, mix together flour, cornstarch, salt, pepper, garlic powder and baking powder. Add chicken and shake to coat.
Add oil to skillet and brown chicken pieces until golden (in batches if necessary). No need to cook completely, they will finish in the sauce. Remove from skillet and reserve.
To the same skillet, with more oil if needed, cook carrot, red pepper, onion and chile pepper pieces for 2-3 minutes. Add garlic and ginger, cooking a few minutes more. Add back in chicken and pour over the sauce, stirring to combine. Let simmer for a few minutes or until chicken is cooked through. Remove chile pepper before serving.
Serve over brown rice with additional sprinkling of sesame seeds.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!