Title: Sesame Chicken Keywords: chicken, sesame From: lah1l@krebs.acc.Virginia.EDU (Lawrence A. Hite) Stir Fry Ingredients 1-2 lbs. deboned chicken (white or dark meat) marinade (see below) 5 stalks celery, chopped 5 carrots, sliced 3/4 lb. broccoli, cut into small pieces 1/4 lb. snow peas, trimmed and halved 1/4 lb. mushrooms, sliced 1 medium onion, coarsely chopped 1 large green pepper, cut in strips 3 cloves garlic, diced 1 tsp. ginger root, diced 2 Tbsp. sesame seeds peanut oil for stir frying Marinade: 1/2 C. white wine 1/3 C. vinegar 2 Tbsp. lemon juice 1/4 C. soy sauce 3 cloves garlic, crushed 1 tsp. ginger root, diced 3 Tbsp. sesame oil 2 tsp. chili oil Seasonings: 1/4 cup chicken broth 1/4 cup soy sauce 1/4 cup vinegar 1 tsp. honey 1 tsp. chili oil Wash the chicken and chop into approximately 1/2 inch cubes. Mix together marinade ingredients in a medium sized bowl and add chicken pieces. If there is not enough marinade to cover all of the chicken, add more wine, soy sauce and vinegar. Place in refrigerator for at least one hour (but better if overnight). Warning! This marinade is acidic and will tend to remove the seasoning on your wok! If this is a concern of yours, then in the sections below use a large stainless steel pan or a wok which you haven't taken so much care to season. When ready to cook, heat 2-3 tbsp. peanut oil in wok until just barely smoking. Quickly add garlic and ginger and the vegetables (it is often easier to split the vegetables into 2 to 3 batches so that they cook evenly and quickly). Stir fry the vegetables stirring constantly until just cooked, but still crisp, then remove to a bowl. Drain marinade from chicken and reserve for later. Heat 2-3 Tbsp. peanut oil in wok, then add chicken and stir fry until cooked. Remove chicken with a slotted spoon, leaving juices in wok. Add marinade to juices in wok and boil rapidly to reduce volume slightly. After about 5 minutes (with constant stirring) taste broth and adjust using the ingredients listed above under ``Seasonings''. Note that honey can be added to lessen the sourness if there is too much vinegar for your taste (dissolve honey in 1/4 C. hot water before adding). You can serve this dish either hot or cold: To serve hot dissolve about 2 tbsp. corn starch in about 1/4 cup water and add to the broth in the wok and stir constantly under low heat until it starts to thicken. Return chicken and vegetables to wok and stir to coat with sauce. Serve over rice. To serve cold add a little more sesame oil, vegetable oil and vinegar. The idea is to get enough liquid to adequately marinate the partially cooked vegetables. As always taste the mixture as you go and adjust accordingly. Put it in a (non-metal) bowl and refrigerate overnight to allow the flavors to mix. If desired, strain broth away before serving. You can also add your favorite variety of cooked pasta. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ---------- Recipe via Meal-Master (tm) v7.07 Title: Sesame Chicken Teriyaki Categories: Low-cal, Chicken, Main dish Servings: 2 2 T Teriyaki Sauce 1 T Water 2 x Cloves Garlic, minced 1/4 t Ground ginger 6 oz Chicken Breast halves * 1/4 t Sesame Seeds, toaster * boned, skinless chicken breast halves, cut into 3/4" wide strips. For marinade, in a small mixing bowl combine teriyaki sauce, water, garlic, and ginger. Stir in chicken. Let stand 20 minutes at room temperature, stirring occasionally. Drain. Thread chicken, accordion-style, on two 10-12" skewers or four 6" skewers. Place on the unheated rack of a broiler pan. Broil 4-5" from heat for 3 minutes. Turn chicken and broil 2-3 minutes more or till chicken is tender and no longer pink. Sprinkle with toasted sesame seeds. Microwave Directions: Prepare as above, except thread marinated chicken on four 6" bamboo skewers and place in 8x8x2" baking dish. Microcook, covered with waxed paper, on 100% power (high) for 3 1/2 - 5 minutes or till chicken is no longer pink. Give dish a half-turn every 2 minutes. ******************************************************* Per serving: 160 calories, 27 g protein, 4 g carbohydrates, 3 g fat, 72 mg cholesterol, 639 mg sodium, 268 mg potassium. ----- %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ---------- Recipe via Meal-Master (tm) v7.07 Title: Sesame Chicken Categories: Main dish, Poultry, Chinese Servings: 4 2 tb Margarine 2 tb Oil 1 Chicken, frying (2 1/2 - 3 -lbs.) cut into serving -pieces 1/3 c Flour seasoned with pepper 1/4 c Sesame seeds 1/2 lg Lemon, use juice 3 tb Green onions, minced 1/2 c Wine, dry white Melt margarine with oil in baking pan. Allow to cool slightly but not harden. In a paper bag, shake chicken in seasoned flour until coated. Then roll pieces in oil in baking pan and arrange do that pieces do not touch. Sprinkle with lemon juice and sesame seeds. Bake at 375 degrees for 30 minutes, or until lightly browned. Turn chicken; sprinkle with sesame seeds and minced onion. Pour wine into bottom of pan and cook for 30-45 minutes, basting occasionally, until done. ----- %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ---------- Recipe via Meal-Master (tm) v7.07 Title: Nancy's Sesame Chicken Categories: Main-dish, Chicken, Oriental Servings: 2 2 x Chicken cutlets 2 ts Sugar Flour 2 tb Sesame Oil 2 ts Tabasco sauce (to taste) Marinate chicken cutlets in sesame oil, sugar, and Tabasco sauce. Dredge in flour. Spray medium skillet with Pam. Place chicken cutlets in hot pan, and brown slightly on both sides. Delicious served with Nancy's Sesame Noodles! ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nancy's Sesame Noodles (cold) Categories: Pasta, Side dishes, Oriental Servings: 2 4 tb Peanut Butter 2 ts Sesame oil 1/2 ts Sugar 3 c Cooked Spaghetti noodles 3 ts Water (see directions) 1 ds Soy sauce 1 ds Tabasco, to taste Cook spaghetti, drain and rinse with cold water (adjust how much spaghetti you make depending upon how hungry you are!) Mix peanut butter with a few teaspoons of warm water until creamy and light in color. Add sesame oil, dash soy sauce, dash Tabasco to taste. Pour over spaghetti. Serve with Nancy's Sesame Chicken. ----- %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% SESAME CHICKEN This recipe is good and easy to prepare. I usually use hoison sauce for the fruit jelly. INGREDIENTS 1/4 tsp garlic powder 1/2 tsp ginger (use minced fresh ginger if possible) 1-2 tsp Soy sauce 1 chicken breast (cut-up) 1 tsp sesame oil (use dark toasted sesame seed oil) 1 Tbsp sesame seeds 1 Tbsp fruit jelly (your choice - try plum) 1 tsp sugar ~1 tsp cornstarch ~2 Tbsp water (or chicken stock) 5-10 drops Tabasco sauce PROCEDURE 1) Stir fry the chicken. 2) Add all remaining ingredients EXCEPT the cornstarch to the chicken. (Watch out it cooks fast). 3) Thicken and coat the chicken with the thickened mixture. 4) Add the cornstarch and cook until bubbly. (Again, it cooks fast). Serve. RATING Difficulty: easy. Time: ? Precision: measure ingredients.