Lunar New Year年夜饭Chinese-American美式中餐

Honey Sesame Chicken蜂蜜芝麻鸡

Name: Honey Sesame Chicken
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese-American
Ingredients: 1.5 lb Chicken; 0.333333 cup Cornstarch; 3 tbsp Honey; 3 tbsp Soy sauce; 1 tbsp Rice vinegar; 2 cloves Garlic; 1 tbsp Sesame seeds; 3 tbsp Olive oil; 2 cups Broccoli; 4 cups Cooked white rice

A 4-serving recipe with a 30-minute beginner workflow, exact seasoning and visible checkpoints.鸡肉裹上蜂蜜酱汁，再配芝麻添香；收汁到能挂住鸡肉即可。

Time时间: 30 min分钟
Serves份量: 4
Level难度: Easy简单
Steps步骤: 4
Ingredients食材: 10

BEGINNER FIELD GUIDE新手做饭说明书

Before you turn on the heat先备齐，再开火

Tools used:用到厨具：用到廚具：Utensilios:사용 도구：

These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。

Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
Cut 1½ lb / 680 g boneless, skinless chicken thighs into 2.5-cm pieces on a raw-meat board.用生肉砧板把1½磅（680克）去骨去皮鸡腿肉切2.5厘米块。
Put ⅓ cup cornstarch in a bowl. Mince 2 garlic cloves. Sauce cup: 3 tbsp honey, 3 tbsp soy sauce, 1 tbsp rice vinegar, the garlic and 2 tbsp water. Measure 3 tbsp oil and 1 tbsp sesame seeds. Have 2 cups steamed broccoli.碗中放⅓杯淀粉。2瓣蒜切末。碗汁：3大匙蜂蜜、3大匙酱油、1大匙米醋、蒜末、2大匙水。量3大匙油、1大匙芝麻。备2杯蒸西兰花。
Prepare 4 cups hot cooked rice before starting the main dish. If starting from dry rice, follow its package directions and yield. Reheat refrigerated cooked rice to 165°F (74°C).主菜开做前备好4杯热熟米饭。若用生米，按包装的煮法和出饭量提前煮好；冷藏米饭复热中心到165°F (74°C)。

Tick every item before you start cooking.确认每项准备完成，再开始做饭。

Ingredients食材

Chicken鸡肉1.5 lb磅
Cornstarch玉米淀粉0.333333 cup杯
Honey蜂蜜3 tbsp大勺
Soy sauce酱油3 tbsp大勺
Rice vinegar米醋1 tbsp大勺
Garlic大蒜2 cloves瓣
Sesame seeds芝麻1 tbsp大勺
Olive oil橄榄油3 tbsp大勺
Broccoli西兰花2 cups杯
Cooked white rice熟白米饭4 cups杯

Method做法

Toss the chicken in the cornstarch and shake off the extra.
鸡块裹淀粉，抖掉多余。这一步不用开火，约需2分钟；每块薄薄裹粉。
No heat · 2 min不开火 · 2分钟
Each piece has a thin dry coat.每块薄薄裹粉。
Common mistake & quick fix容易错在哪，怎么补救
Wash hands 20 seconds after handling raw chicken.碰生鸡后洗手20秒。
Pan-fry the coated chicken in 3 tbsp oil in a 30-cm nonstick skillet in 2 batches, turning every 2 minutes, then move to a clean plate.
30厘米不粘锅中加3大匙油，分两批煎裹粉鸡块，每2分钟翻面，盛到干净盘。使用中大火，约需6–8分钟；食品温度计测最厚中心达165°F (74°C)，不能只看颜色。
Medium-high · 6–8 min中大火 · 6–8分钟
The thickest center reads 165°F (74°C) on a food thermometer; color alone is not proof.食品温度计测最厚中心达165°F (74°C)，不能只看颜色。
Common mistake & quick fix容易错在哪，怎么补救
If below the target, keep cooking in 2-minute increments and measure again; clean the thermometer before checking cooked food.温度未达标时，每次继续加热2分钟再测；测熟食前先清洁探针。
Pour the sauce cup into the empty pan and let it bubble.
碗汁倒入空锅煮至冒泡。使用中火，约需1–2分钟；酱汁挂住勺背，手指划线不合拢。
Medium · 1–2 min中火 · 1–2分钟
Sauce coats the back of a spoon and a finger line stays clear.酱汁挂住勺背，手指划线不合拢。
Common mistake & quick fix容易错在哪，怎么补救
If thin, simmer 2 more minutes; if too thick, stir in 2 tbsp broth or water.太稀再煮2分钟；太稠拌入2大匙高汤或水。
Turn off the heat, toss in the chicken, sprinkle the sesame seeds and serve with rice and broccoli.
关火放鸡块翻匀，撒芝麻，配米饭和西兰花。约需1分钟；每块都裹上亮汁，马上吃才脆。
No heat · 1 min不开火 · 1分钟
Every piece is glossy and coated; serve right away so the coating stays crisp.每块都裹上亮汁，马上吃才脆。
Common mistake & quick fix容易错在哪，怎么补救
If the sauce is too thick to coat, stir in 1 tbsp water.酱太稠裹不开就加1大匙水。

Know your ingredients认识食材

Ingredients explained食材讲解

Chicken鸡肉
Thighs stay juicy and forgiving; breasts are leanest. Look for pink, firm meat with no sour smell.鸡腿肉嫩不易柴，鸡胸最低脂。选粉色、紧实、无异味的。
Cornstarch玉米淀粉
Thickens sauces glossy and crisps coatings. Mix with cold water first to avoid lumps.玉米淀粉让酱汁浓稠发亮、裹粉更脆。先用冷水调开防结块。
Honey蜂蜜
Sweeter than sugar, so use less; raw honey crystallizes—warm gently.比糖甜，用量减少；生蜂蜜会结晶，隔水温热即可。
Soy sauce酱油
Umami and salt in one. Low-sodium versions cut ~40% salt.鲜和咸一次到位。低钠款少约四成盐。
Rice vinegar米醋
Rice vinegar is mild for Asian dressings and quick pickles; white vinegar is sharper — use less.米醋温和，适合亚洲凉拌和快腌；白醋更冲，要少放。
Garlic大蒜
Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Sesame seeds芝麻
Toast sesame seeds in a dry pan until golden and fragrant, about 2 min.芝麻干锅烘到金黄出香，约2分钟。

Cookware厨具

Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
30-cm nonstick skillet, food thermometer30厘米不粘锅、食品温度计

Make it a balanced meal营养搭配建议

Balanced plate: ½ vegetables (roasted broccoli, green salad), ¼ this protein, ¼ starch (sweet potato, rice or bread).均衡一盘：½蔬菜（烤西兰花、绿叶沙拉）、¼这道蛋白、¼主食（红薯、米饭或面包）。

Parmesan Roasted Broccoli帕玛森烤西兰花

Maple Roasted Sweet Potatoes枫糖烤红薯块

Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。

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