Microwave Steamed Chicken With Sesame Sauce And Sprouts Recipes

STEAMED CHICKEN SALAD WITH SESAME SAUCE

Steps:

• 1. Finely chop the green onion diagonally, reserving the green part for use during cooking the chicken. Soak in cold water for a few minutes to remove the bitterness of the onion, then drain and put aside to use later.
• 2. On a chopping board, sprinkle the cucumbers with a few pinches of salt, rubbing it into the flesh, then rinse. This lessens the aroma of the cucumber and gives it a good green color. Hit the cucumbers with a pestle (if you don't have a pestle, use a bottle) and break it apart with your hands, to make uneven pieces.
• 3. Pierce the chicken pieces with a skewer and place in a microwave-safe bowl. Add the salt, pepper, and oil and then place the green part of the green onion and the crushed ginger on top. Cover and microwave on medium for 4 minutes, or until cooked. Leave to cool. Keep the juice from the chicken to use in the sesame sauce.
• 4. Shred the chicken with your hands and place in a serving dish. Mix in the cucumber and put the chopped green onion on top.
• 5. Mix all the ingredients for the sesame sauce in a small bowl and pour over the chicken and cucumber.

SIMPLE SAUTEED SESAME CHICKEN

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.

MICROWAVE STEAMED CHICKEN WITH SESAME SAUCE AND SPROUTS

Steps:

• Sprinkle salt over chicken breasts and spread evenly over chicken using your hands. Place chicken in a microwave-safe bowl; add sake and top with garlic.
• Mix ground sesame seeds, soy sauce, and sugar together in a bowl until sauce is smooth.
• Cover bowl with a lid or plastic wrap and heat in microwave until no longer pink in the center, about 4 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let chicken cool until easily handled, about 10 minutes.
• Shred chicken into bite-size pieces and place in serving bowl; top with broccoli sprouts and sauce.

MICROWAVE STEAMED SOUR CHICKEN AND EGGPLANT

Steps:

• Take out the marinated chicken from the fridge about 20 minutes before starting to cook.
• Slice the eggplant along its length. Slice vertically with 1 cm width. Soak it in water with salt.
• Slice the chicken into bite-size pieces then spread and mix the cornstarch.
• Take out the seeds from the umeboshi then mash lightly. Mix it with sesame oil and sugar.
• Drain the eggplants then put it on a microwave-safe plate. Place the chicken on top then the umeboshi mixture.
• Wrap the bowl with a cling wrap or cover it with a lid. Microwave for 8 minutes using 600W.
• Mix then put in a serving plate. Garnish it with the shiso leaves then enjoy!