Clay Pot Sesame Chicken Recipes

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CHINESE CLAYPOT CHICKEN



Chinese Claypot Chicken image

One-Pot Asian Chicken Dinner that's Made for One! - Asian Favourite - Start Cooking!

Provided by cooking at home is fun

Categories     Main Course

Time 40m

Number Of Ingredients 17

½ cup mixed mushrooms
1 chicken thigh (chopped)
2 cm Lap Chong (finely sliced)
1 tbsp light soy
2 tsp dark soy
½ tsp sugar
1 ½ tbsp cornflour
1 tsp Shaoxing wine
2 tsp oyster sauce
½ tsp salt
¼ tsp white pepper
1 spring onion (chopped)
1 cup rice
1 cup chicken stock
1 tbsp Yeo's sesame oil
½ tsp ginger (finely chopped)
½ tsp salt

Steps:

  • Soak the clay pot and lid in water for 30 minutes to prevent it cracking.
  • In a bowl, mix together: mushrooms, chicken, light and dark soy, sugar, cornflour, Shaoxing wine, oyster sauce, salt and pepper, and lap chong. Marinate for 5 minutes.
  • Using the clay pot, pour in rice with the chicken stock, sesame oil, ginger and salt, stir.
  • Arrange chicken and mushroom mixture on top of the rice.
  • On the stove, turn the heat to high and cook the clay pot for 5 minutes.
  • Turn the heat to low, then cook for another 25 minutes. Once the rice is tender, sprinkle fresh spring onions - serve!
  • Be careful as the clay pot will be extremely hot!

Nutrition Facts : Calories 0.55 kcal, ServingSize 1 serving

PERFECT SESAME CHICKEN



Perfect Sesame Chicken image

If you want the perfect sesame chicken recipe this is it! You may want to increase the vinegar or lower the amount of sugar. It all depends on how sweet you want the sauce.

Provided by Doreen P

Categories     World Cuisine Recipes     Asian

Time 1h15m

Yield 6

Number Of Ingredients 21

2 tablespoons all-purpose flour
2 tablespoons cornstarch
¼ teaspoon baking soda
¼ teaspoon baking powder
2 tablespoons low-sodium soy sauce
1 tablespoon dry sherry
2 tablespoons water
1 teaspoon vegetable oil
1 dash sesame oil
1 pound skinless, boneless chicken breast meat - cubed
1 cup chicken broth
1 cup white sugar
2 tablespoons distilled white vinegar
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chile paste
1 clove garlic, minced
¼ cup cornstarch
½ cup water
1 quart olive oil for frying
2 tablespoons toasted sesame seeds

Steps:

  • Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
  • Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
  • Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
  • Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

Nutrition Facts : Calories 506.7 calories, Carbohydrate 49.8 g, Cholesterol 43.1 mg, Fat 28.5 g, Fiber 0.7 g, Protein 14 g, SaturatedFat 4.7 g, Sodium 713.9 mg, Sugar 33.7 g

SESAME CHICKEN FOR SLOW COOKER



Sesame Chicken for Slow Cooker image

On busy crazy days, it is soooo nice to come home to this. Serve over rice.

Provided by Boadecea

Categories     World Cuisine Recipes     Asian

Yield 4

Number Of Ingredients 10

1 ½ pounds skinless, boneless chicken breast halves
½ cup honey
¼ cup soy sauce
2 tablespoons ketchup
2 tablespoons dried minced onion
1 tablespoon vegetable oil
½ teaspoon garlic powder
2 teaspoons cornstarch
3 tablespoons water
sesame seeds, or to taste

Steps:

  • Spread chicken into the crock of a slow cooker.
  • Stir honey, soy sauce, ketchup, minced onion, vegetable oil, and garlic powder together in a bowl; pour over the chicken.
  • Cook on Low until the chicken is tender, 3 to 4 hours.
  • Remove chicken from the sauce in the slow cooker to a cutting board. Stir water and cornstarch together to dissolve cornstarch completely; pour into the sauce in the slow cooker until smooth.
  • Cook on High until slightly thickened, about 10 minutes.
  • Cut chicken into bite-size pieces and stir into the sauce. Sprinkle sesame seeds over the chicken and sauce mixture.

Nutrition Facts : Calories 363.5 calories, Carbohydrate 41.1 g, Cholesterol 87.8 mg, Fat 7.3 g, Fiber 0.5 g, Protein 34.7 g, SaturatedFat 1.6 g, Sodium 1060 mg, Sugar 37.5 g

INSTANT POT SESAME CHICKEN



Instant Pot Sesame Chicken image

Your family will love the flavorful sauce in this Instant Pot sesame chicken. And you'll love how quick and easy it is for a weeknight dinner! If you serve gluten-free meals, use tamari instead of soy sauce. — Karen Kelly, Germantown, Maryland

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 tablespoon sesame oil
1/4 cup honey
1/4 cup soy sauce or gluten-free tamari soy sauce
1/4 cup water
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
3 teaspoons cornstarch
2 tablespoons cold water
1 tablespoon sesame seeds
Hot cooked rice
Thinly sliced green onions, optional

Steps:

  • Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add sesame oil. When oil is hot, brown chicken in batches. Press cancel. Return all to pressure cooker. In a small bowl, whisk honey, soy sauce, water, garlic and pepper flakes; stir into pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. , Quick-release pressure. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with rice. Sprinkle with sesame seeds and, if desired, green onions.

Nutrition Facts : Calories 311 calories, Fat 9g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 1004mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 0 fiber), Protein 37g protein.

CLAY POT SESAME CHICKEN



Clay Pot Sesame Chicken image

From Dana Jacobi's book, The Best of Clay Pot Cooking. She says, "Cooking in a clay pot gives you a particularly succulent version of this popular dish. Serve it hot, right from the pot, accompanied by steamed broccoli and rice. Or let the chicken cool, shred the meat, and serve it as a salad tossed in its velvety, nutty sauce." My husband and I really enjoy this recipe. Prep time doesn't include clay pot soaking time, typically 15 minutes in lukewarm water; new pots require about 30 minutes; drain thoroughly. Soaking time is not an issue for me as I do my prep work while the pot is soaking.

Provided by mersaydees

Categories     Chicken Breast

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2 cup creamy peanut butter
1 inch piece ginger, peeled and minced
3 garlic cloves, mined
1 teaspoon Chinese five spice powder
1/2 cup chicken broth
1 tablespoon soy sauce
2 tablespoons sake (rice wine) or 2 tablespoons sherry wine
1 tablespoon chinese red rice vinegar or 1 tablespoon red wine vinegar
1 teaspoon toasted sesame oil
1/4-1/2 teaspoon hot pepper flakes
1/2 teaspoon black pepper
2 whole chicken breasts, skinned and split
1/2 cup scallion, chopped (white & tender green parts)

Steps:

  • Pre-soak 3-quart clay pot.
  • Combine the peanut butter, ginger, garlic, five spice powder, broth, soy sauce, sake, vinegar, sesame oil, hot pepper flakes, and pepper in medium size bowl. Mix well.
  • Arrange the chicken breasts in one layer in the soaked 3-quart clay pot. Pour the peanut mixture over the chicken, turning to coat well. Cover the pot and place it in a cold oven. Set the oven temperature to 450°F and cook for 45 minutes, or until the chicken is cooked through.
  • Transfer the chicken to a serving plate and garnish with the scallions.

CLAY POT CHICKEN AND VEGETABLES



Clay Pot Chicken and Vegetables image

This is a fairly quick casserole dish with little fussing. Can be made cooked 1-2 days ahead or will freeze for up to 1 month with sweet potato/carrot omitted (steam/boil separately when dish is reheating). From Family Circle Chinese & Asian cookbook.

Provided by Heydarl

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

500 g chicken thigh fillets
1 tablespoon soy sauce
1 tablespoon dry sherry
6 dried Chinese mushrooms
2 small leeks
250 g orange sweet potatoes or 1 carrot
2 tablespoons peanut oil
5 cm piece gingerroot, shredded
1/2 cup chicken stock, preferably homemade
1 teaspoon sesame oil
3 teaspoons cornflour

Steps:

  • Wash chicken under cold water. Pat dry with absorbent paper.
  • Cut into small pieces. Place in a dish with the soy sauce and sherry, cover and marinate for 30 minutes in the refrigerator.
  • Soak mushrooms in hot water to cover for 30 minutes. Drain, squeeze to remove excess liquid. Remove stems and chop caps into shreds.
  • Wash leeks thoroughly to remove all grit; cut leeks and sweet potato/carrot into thin slices.
  • Drain the chicken, reserving the marinade. Heat half the oil in a wok or heavy-based frying pan.
  • Carefully add half the chicken pieces and stirfry briefly until seared on all sides. Transfer to a flameproof clay pot or casserole dish; stirfry the remaining chicken and add to the clay pot.
  • Heat remaining oil in wok, add leek and ginger, stirfry for 1 minute. Add mushrooms, the remaining marinade, stock and sesame oil.
  • Transfer to the clay pot, add sweet potato/carrot and cook, covered, on the top of the stove over a very low heat for about 20 minutes (I cooked in the oven 160 degrees celcius for 20 minutes).
  • Dissolve cornflour with a little water and add to the pot. Cook, stirring, until the mixture boils and thickens.
  • Serve the chicken and vegetables at once with rice or noodles.

Nutrition Facts : Calories 338.4, Fat 13.4, SaturatedFat 2.7, Cholesterol 104.7, Sodium 446, Carbohydrate 25.8, Fiber 3.5, Sugar 5.1, Protein 28.1

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