Does anyone know a good recipe for Sesame Chicken?

Answer 1

This recipe really satifies my craving for Chinese food. I serve it over rice and steamed vegetables on the side. I usually double the sauce to make it especially decadent.

6 boneless skinless chicken breasts
1/4 cup honey
1/4 cup soy sauce
1/2 cup water
1 tablespoon cornstarch
1 teaspoon ground ginger
1 teaspoon red pepper flakes (optional)
1 tablespoon toasted sesame seeds

Cut chicken breast into 1 inch strips.
Heat a large non-stick skillet, that has been sprayed with Pam, over medium-high heat.
Cook chicken strips for about 6 minutes until no longer pink.
Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.
Wisk until no corn starch lumps appear.
Pour sauce mixture into skillet with chicken.
Cook until sauce thickens slighty.
You can add more water if sauce is to thick.
Sprinkle with sesame seeds.
Cover and smimmer for 10 minutes or until chicken starts to soak up the sauce.

Answer 2

Wasabi and Sesame Grilled Chicken

Just a mouthful of flavors. Lemon, soy sauce, sesame and Wasabi combine to overwhelm your tastebuds and clear your sinuses.

Makes 4 servings

Ingredients:

4 boneless chicken breasts
Sesame Marinade (recipe follows)
3/4 cup Wasabi Sesame Dipping Sauce (recipe follows)

Preparation:

Prepare the marinade according to the recipe. Marinate the chicken for 45-60 minutes at room temperature. Once the chicken is in the marinade, begin the Wasabi sesame sauce. Grill the chicken for 4-5 minutes on each side, on your grill until browned and the meat is firm. Serve chicken on 4 warm plates with some steamed or fried white rice. Drizzle a little of the sauce over the chicken and serve some on small plates or in a small dipping bowl on the side of each.


--------------------------------------------------------------------------------

Sesame Marinade

Makes 4 servings

Ingredients:

1/2 cup white wine
1/2 cup soy sauce
1/4 cup peanut oil
1/4 cup sesame oil
1 tablespoon Mirin, (sweet rice cooking wine)
3 tablespoons sesame seeds
1 tablespoon dry mustard
1 teaspoon cracked peppercorns
1 tablespoon fresh garlic, chopped
2 tablespoons fresh ginger root, grated
2 scallions, chopped

Preparation:

Combine all ingredients in a bowl and stir to incorporate. This marinade can be made ahead of time and stored in the refrigerator.

For whole birds, like chicken or pheasant, allow at least 3 hours marinating time. For red meat steaks, allow 45-60 minutes.

Use the marinade to baste meats on the grill for a moist, more flavorful product.


--------------------------------------------------------------------------------

Wasabi Sesame Dipping Sauce

Makes 4 servings

Ingredients:

2 tablespoons Wasabi powder or Japanese horseradish powder
1/2 cup soy sauce
1 teaspoon sesame oil
1/2 lemon, juiced
1 tablespoon toasted sesame seeds

Preparation:

Mix the Wasabi powder with enough cold water to make a stiff paste. Let it mature for 30 minutes to develop its heat. Whisk in the soy sauce, oil, and lemon juice. Add the sesame seeds just before serving. Serve the sauce on flat plates so your guests can roll their food in it, Japanese style.

Note: You can adjust the heat of this sauce simply by adding or subtracting the Wasabi paste.

Answer 3

4 cups cold water
2 scallions, washed, dried, with both ends trimmed, and cut in half crosswise
1 slice ginger, 1/4-inch thick
3/4 pound chicken cutlet, whole
SAUCE (combine in bowl)

1 tablespoon light soy sauce
1 teaspoon white vinegar
1 teaspoon Shao-Hsing wine or sherry
2 teaspoons sesame oil
1/2 teaspoon sugar
2 tablespoons chicken broth
Pinch of white pepper
2 tablespoons thinly sliced scallions
1 1/2 teaspoons black sesame seeds
2 cups shredded iceberg lettuce


In a large pot, add the cold water, scallions, and ginger, and bring to a boil, and boil for 2 minutes. Add the chicken cutlet, bring to a boil, and boil for 2 minutes. Turn off heat, cover, and allow to cool to room temperature.
Remove the chicken from pot, place on a chopping board, and hit smartly with the broad side of cleaver blade. This will break the fabric of the meat. Then with your hands pull the meat apart, shredding it.

Place the shredded chicken in the bowl with the sauce and mix together well. Add the sliced scallions and mix well again. Reserve.

Dry-roast the sesame seeds (see below). When done, allow to cool, then pour into bowl with the chicken and sauce. Mix well together. Prepare a serving dish by making a border of the shredded lettuce. Then pour the chicken into the center of the dish and serve immediately.

TO DRY ROAST

Heat the wok over high heat for 30 to 45 seconds. Add the seeds and lower the heat to very low. Spread the seeds in a single layer and use a spatula to move them about and turn them over to avoid burning on one side. This process takes about 2 to 3 minutes, or until the seeds turn brown. Turn off the heat, remove the seeds from the wok, and allow them to cool. Seeds can be dry-roasted two to three days in advance of their use. After they cool, place them in a sealed jar.

Answer 4

nope, but I`d like to get it, too.