Recipe: Honey Sesame Chicken & Egg Drop Soup

Now that summer is officially over, I've decided to give you one final foodie blog post, and to make it extra special, its another double feature. Before we get started, I promise that neither of these recipes require a slow cooker (although if you don't have a crock pot, you should definitely run to the store and get one. Right now).

Next time you are in the mood for some Asian flavors, I hope you remember this post and give each of these recipes a try; both are really easy, and they make a great combination for dinner if you're in the mood for Chinese. Honestly, the only change K and I made to the Honey Sesame Chicken after we made it the first time was to double the sauce- it was delicious and the original Pinterest recipe did not make enough for the two of us. As far as the soup, we didn't need to make a single change, but I do remember the first time we made it, K and I were really impressed with ourselves; as soon as we added the eggs, they instantly became gorgeous, feather-like ribbons floating in the broth. It made us feel like we had mastered the art of Asian cuisine! Are you hungry yet? Don't bother ordering take-out from the Chinese restaurant down the street, just walk to your kitchen and get to cookin'!

GLUTEN FREE HONEY SESAME CHICKEN

INGREDIENTS

3/4 Cup Rice
6 tbsp Honey
4 tbsp Soy Sauce
2 tbsp Sesame Seeds
2 tsp Minced Garlic
1/4 Cup Cornstarch
2 Chicken Breasts (cut into 2" pieces)
3 Scallions (cut thinly)

DIRECTIONS
 
1.) Cook rice according to package instructions

2.) In a small bowl, combine honey, sesame seeds, soy sauce, and garlic. Set aside.

3.) In a large bowl, season chicken to taste with salt and pepper. Then, toss chicken with cornstarch.

4.) Over medium heat, cook chicken until done, turning occasionally (6-8 min).

5.) Add sauce and scallions to pan, cook for an additional minute. Serve over rice.

EGG DROP SOUP

INGREDIENTS

4 Cups Chicken Broth
1/2 tsp Ginger
2 tbsp Water
1.5 tbsp Soy Sauce
2 Eggs (lightly beaten)
1 Cup Frozen Peas and Carrots
1 Scallion (cut thinly)
1 tbsp Cornstarch

DIRECTIONS
 
1.) Bring broth, peas and carrots, ginger, and soy sauce to a boil.

2.) In a small bowl, combine cornstarch and 2 tbsp water. Stir until dissolved. Slowly pour mixture into stock until thickened a bit.

3.) Reduce heat to a simmer, slowly pour eggs into broth while gently stirring in one direction.

4.) Once the peas and carrots are cooked all the way through, take soup off heat and add green onion. Season with salt and pepper to taste.

Just in case you need a little Pin-spiration, here's the link to my Pinterest Boards: http://pinterest.com/stardustbabey/boards/