Dishing it up- Chopped Style Weekend

I finally went to the grocery store. Needed salad things. Juice. Eggs.

Silly Bandz.

You know. The basics.

But of tonight's dinner, only one item was from the recent trip to the store. And that was the spinach for the salad.

Tonight we had sesame chicken and tofu with brown rice and a spinach salad.

Sesame Sauce is super easy. There are some super involved recipes, but this simple one tastes just like take out to me! And yes, I realize that there is a serious lack of measuring going on in this recipe.

The Sauce
1 cup chicken stock [mine had salt, if yours does not, you'll need to add some to the recipe]
1 cup sugar
Dash of white vinegar [About 2 tbsp]
Dash of  Rice Wine [Many recipes call for Sherry, but I had some Rice wine and used that instead]
1-2 smashed cloves of garlic [depends how much you like garlic.]
Splash of soy sauce. [Guessing about 1/3 c, or until it looks about the right color.]
1 tsp of Hoisin Sauce [Optional. I just had a dribble left in the jar and decided to add it at the last minute.]
Cornstarch/water for thickening.
Sesame Seeds

Once you have the sauce cooked and bubbly, thicken with cornstarch. Remember that a little goes a long way.  Once you like the consistency, add sesame seeds. I use LOTS. Toss browned tofu and/or chicken in sauce and serve over rice. I actually sprinkle more seeds on top before serving. Sweet and tangy.

Chase liked this so much that she asked me to thaw and cook more chicken for her to have for a bedtime snack.