SIMPLE SAUTEED SESAME CHICKEN
A healthier, simpler, and more savory take on sesame chicken. This recipe can be made with regular flour or with a gluten-free flour mix, along with basic ingredients you can already find in your kitchen. My husband absolutely loves it and it is the perfect alternative to a night in with take-out. Best served with steamed rice, broccoli, carrots, and water chestnuts. Serve with steamed rice and vegetables.
Provided by Alyson Petruncio
Categories World Cuisine Recipes Asian
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Cut chicken breasts into 1 1/2-inch slices about 1/4-inch thick. Season with salt and pepper. Combine flour, red pepper flakes, garlic powder, and onion powder in a large bowl. Add chicken and toss well. Add soy sauce, sesame oil, and honey; stir to coat.
- Heat olive oil in a skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden brown and juices run clear, 10 to 15 minutes.
Nutrition Facts : Calories 253.1 calories, Carbohydrate 5.7 g, Cholesterol 86.1 mg, Fat 10.5 g, Fiber 0.4 g, Protein 32.3 g, SaturatedFat 2 g, Sodium 728.9 mg, Sugar 2.4 g
GRILLED SPICY SESAME CHICKEN WITH SAUTEED ONIONS
I say this a lot, but this recipe started from somewhere, but transformed into this. It's my husbands FAVORITE chicken. I thought I lost the card I wrote this on today, but found it and went straight to post it so it can never be lost again. It's not one of those marinades that you want to marinate chicken in for several hours or over night...it would be too much and too salty. Only marinate 1-2 hours at most even half an hour is plenty. And...do use the light soy sauce. If you like less spicy only use one pepper and if you like it a bit more spicy seed only one pepper. Prep time includes time shortest time to marinate. Cook time includes extra time for onions.
Provided by HeidiSue
Categories Chicken Breast
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Trim each chicken breast and cut into thirds.
- Place several peices of the chicken into a ziploc and pound until thin - about 1/2" thick.
- Place the pounded chicken breasts into one or two ziplocs.
- Slice the onion and put in the bag(s).
- Add all remaining ingredients.
- Marinate no longer than 2 hours and as little as 1/2 an hour.
- Pull the chicken out of the bag - do NOT discard the onions.
- Grill the chicken over medium heat, watching closely not to over cook -- they will cook fast because they've been pounded thin. Maybe 5 minutes per side -- again just watch closely.
- While the chicken is grilling drain the onions discarding the marinade and saute them on the stove top or over the grill in a vegetable basket.
- You shouldn't need any oil there will be plenty coated on the onions.
- This will take about 15 minutes.
- Cook them to your desired doneness -- I like mine soft.
- I often do the onions while my husband grills the chicken.
- The onions will be spicy with the chopped pepper in them.
- We serve the onions over the chicken.
Nutrition Facts : Calories 568.2, Fat 40.7, SaturatedFat 7.7, Cholesterol 92.8, Sodium 5564, Carbohydrate 10.4, Fiber 1.4, Sugar 3.7, Protein 41.1
SAUTEED ONION AND PEPPER GARNISH FOR CHICKEN
Steps:
- Heat oil in a large saute pan over medium-high heat. Add pepper stir-fry mix, garlic and fajita seasoning. Saute until heated through about 3 minutes. Serve on top of chicken.
SPICY GRILLED SESAME SALMON
Spicy salmon for the BBQ.
Provided by eastofmain
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk soy sauce, brown sugar, scallions, vinegar, sesame seeds, 1 tablespoon vegetable oil, sesame oil, Sriracha®, garlic, and ginger together in a bowl.
- Place salmon fillets in a shallow baking dish. Pour marinade over top and marinate for 30 to 60 minutes, turning once.
- Brush the cooking grates on an outdoor grill until they are clean. Preheat the grill for high heat and lightly oil the grate.
- Remove salmon from the marinade and blot gently with paper towels to remove excess. Brush salmon generously on both sides with olive oil and season with salt and pepper. Discard remaining marinade.
- Place salmon fillets, flesh-sides down, on the preheated grill. Close the lid and cook until you can lift fillets up with tongs without them sticking to the grate, 6 to 8 minutes. Turn fillets and cook to desired doneness, about 2 to 3 minutes more for medium-rare. Slide a spatula between the skin and flesh and transfer fillets to serving plates.
Nutrition Facts : Calories 355.5 calories, Carbohydrate 21.1 g, Cholesterol 49.4 mg, Fat 19.7 g, Fiber 1 g, Protein 23.6 g, SaturatedFat 3.3 g, Sodium 1608.9 mg, Sugar 17 g
SPICY GRILLED CHICKEN AND GREEN ONIONS
Categories Chicken Marinate Low Carb Kid-Friendly Quick & Easy Low Cal Low Sodium Summer Grill Grill/Barbecue Healthy Bon Appétit Small Plates
Yield Serves 2; can be doubled
Number Of Ingredients 6
Steps:
- Prepare barbecue (medium-high heat). Whisk oil, hot sauce, honey and paprika in 9-inch glass pie dish to blend. Mince 1 green onion; mix into marinade. Transfer 2 tablespoons marinade to small bowl and reserve. Add chicken to marinade in pie dish and turn to coat. Let stand 10 minutes, turning occasionally.
- Sprinkle chicken and remaining whole green onions with salt. Grill chicken and whole onions until chicken is cooked through and onions soften, turning occasionally, about 10 minutes. Transfer chicken and onions to plates. Drizzle with reserved 2 tablespoons marinade.
GRILLED SESAME CHICKEN
Chicken gets a lovely treatment from a soy marinade and basting sauce in this recipe from Catherine Allan of Twin Falls, Idaho. "The flavor you get from grilling really says summer," she notes. Enjoy some chicken for dinner and use the extra in the two recipes that follow.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings plus 6 leftover chicken breast halves.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the first nine ingredients. Remove 1/2 cup for basting; cover and refrigerate. Add chicken to the bags; seal and turn to coat. Refrigerate for 6-8 hours., Drain and discard marinade from chicken. Grill, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.
Nutrition Facts :
SAUTEED CHICKEN WITH ONIONS
This is a very easy chicken recipe made in a skillet, yet the taste is amazing. Packed with vegetables and with skinless, boneless chicken breast, it's healthy too!
Provided by murr433
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Steam String beans and slice onions.
- Sautee chicken, about 5 mins on each side.
- Add sliced onions, season with parsley, and cook about 15 mins stirring occasionally.
- Add string beans and water, stir occasionally, and cook on low about 30 minutes.
- Add mushrooms for 15 minutes.
- Serve with salad and rice or patato--DELICIOUS AND HEALTHY!
Nutrition Facts : Calories 171.9, Fat 1.6, SaturatedFat 0.4, Cholesterol 65.8, Sodium 79.1, Carbohydrate 10.9, Fiber 2.3, Sugar 4.2, Protein 28
GRILLED SESAME LIME CHICKEN BREASTS
Brining chicken breasts in a soy sauce and fish sauce marinade flecked with lime adds flavor and helps retain moisture while they are on the grill. Chicken breasts do particularly well when pounded into an even thickness and cooked quickly over a hot fire, which chars the exterior but keeps them juicy inside. But if you or anyone in your clan would prefer dark meat to white, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs. Serve these with a cucumber salad and grilled eggplant in the heart of summer.
Provided by Melissa Clark
Categories dinner, easy, quick, barbecues, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
- In a large bowl, whisk together soy sauce, fish sauce, ginger and garlic. Grate in zest of 1 lime and squeeze in its juice. Whisk in peanut oil. Place chicken breasts in bowl and turn breasts well to evenly coat with mixture. Cover and refrigerate for at least 1 hour and up to 4 hours. Remove chicken from fridge while you heat the grill.
- Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with peanut oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
- Transfer chicken to a platter. Drizzle with sesame oil; garnish with lime juice and cilantro, and chiles if desired.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 10 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 3 grams, Sodium 755 milligrams, Sugar 1 gram, TransFat 0 grams
GRILLED CHICKEN MARINATED IN SESAME OIL
Provided by Moira Hodgson
Categories dinner, easy, lunch, salads and dressings, main course
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Toast the peppercorns in a small pan over medium heat for five minutes, or until they begin to smoke. Cool and crush finely with a mortar and pestle.
- Wipe the chicken pieces dry with paper towels. Combine the peppercorn powder, garlic, ginger, soy sauce and sesame oil. Mix well and coat the chicken pieces with the marinade. Leave overnight or for two hours.
- Preheat grill or broiler. Grill the chicken pieces, basting with the marinade, until they are cooked. Place them on a platter, sprinkle with the coriander and allow to rest for 10 to 15 minutes before serving, so that the juices develop.
Nutrition Facts : @context http, Calories 690, UnsaturatedFat 33 grams, Carbohydrate 2 grams, Fat 50 grams, Fiber 0 grams, Protein 54 grams, SaturatedFat 13 grams, Sodium 423 milligrams, Sugar 0 grams, TransFat 0 grams
SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS
This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
- Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
- Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
- Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
- Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.
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- In a medium bowl, combine the soy sauce, honey, sriracha, ginger, garlic, sesame seeds and sesame oil. Set aside.
- In a large bowl combine the chicken, cornstarch, and a pinch of salt and pepper. Heat a large pan over high heat for at least 2 minutes. Add oil and chicken to pan. Stir-fry chicken for 5-6 minutes or until it's golden brown. Add the sauce and allow the sauce to simmer for 3-4 minutes or until the sauce is thick and sticky.
- Remove chicken from pan, sprinkle with chopped spring onions and more sesame seeds if desired. Serve with hot white rice or noodles.
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