Sesame Braised Chicken Cabbage Recipes

5-INGREDIENT CHICKEN SAUSAGE WITH BRAISED RED CABBAGE

Steps:

• Heat a large, wide-based pot over medium heat. Add 2 teaspoons neutral high-heat cooking oil, like canola, rice bran or grapeseed oil. When the oil is shimmering, add the sausage and brown on one side, about 3 minutes. Turn and brown another side, 2 to 3 minutes. Turn and brown another side if possible, about 2 minutes. Remove from the pan.
• Add the apple, onion and cabbage to the pan, scraping the bottom of the pan with a wooden spoon as the water releases from the vegetables. Cook until wilted, stirring occasionally and reducing the heat to medium-low as needed, about 10 minutes. Add the vinegar, 1/4 cup water (or broth for added flavor, if you have some) and 1/4 teaspoon each salt and pepper. Place the sausage on top. Partially cover and simmer until the fruit and vegetables become wilted and are fork-tender, about 5 minutes. Slice the sausage on a cutting board and serve over the fruit and vegetables.

SESAME CHICKEN WITH CABBAGE AND RED GRAPEFRUIT SAUCE

Steps:

• Preheat oven to 375 degrees. Toast sesame seeds in a medium nonstick skillet over medium heat, shaking skillet, until seeds are golden, about 2 minutes; transfer to a plate. Sprinkle chicken with 1/2 teaspoon salt; season with pepper. Dredge chicken in seeds; set aside.
• Cut peels, including pith, from grapefruit; discard. Working over a bowl to catch any juices, cut segments from membranes, letting them fall into bowl.
• Heat olive oil in a small saucepan over medium heat until warm. Add shallot, and cook, stirring occasionally, until soft, about 2 minutes. Add wine and grapefruit juice; bring to a simmer. Reduce heat to medium-low; cook until liquid is reduced by half, about 20 minutes.
• Bring 1/4 cup water, 1/2 cup grapefruit sauce, and ginger to a simmer in a large saute pan over medium-high heat. Place cabbage in pan in a single layer; sprinkle with remaining 1/2 teaspoon salt. Cover; cook until tender, about 15 minutes. Drizzle with sesame oil; remove from heat.
• Meanwhile, coat an ovenproof nonstick skillet with cooking spray; place over medium heat. Add chicken; cook until undersides are golden, about 3 minutes. Turn; transfer skillet to oven. Bake until cooked through, 8 to 10 minutes.
• Transfer cabbage to a plate; cover to keep warm. Keep pan on stove with heat off. Add 1/4 cup grapefruit sauce, scallions, and grapefruit segments to pan. Cook over medium-low heat, 2 minutes. Divide chicken, cabbage, grapefruit, and sauce among four serving plates.

SESAME BRAISED CHICKEN WITH SCALLIONS, DAIKON AND MUSHROOMS

Steps:

• Heat oven to 450 degrees. Trim the roots off the scallions. Separate the dark green tops from the bottoms.
• In a 5- or 6-quart Dutch oven, heat 2 tablespoons peanut oil and 1.5 teaspoons sesame oil over medium-high heat. Add the scallion bottoms, daikon, mushrooms and garlic cloves. Cook, stirring occasionally, until golden, about 7 minutes. Add the ginger and cook 1 minute more. Use a slotted spoon to transfer vegetables to a platter.
• Pat chicken dry; season inside and out with salt and pepper. Add the remaining 1 tablespoon peanut oil and 1.5 teaspoons sesame oil to the Dutch oven. Brown chicken, turning, until the skin is well browned. Turn chicken breast-side up. Scatter the vegetables around the chicken. In a small bowl, whisk together the stock, sherry and soy sauce. Pour over the chicken. Drop in the star anise pods. Tightly cover the pot and transfer to the oven. Cook until the chicken is no longer pink, 50 to 60 minutes.
• Remove to a cutting board. Skim fat from the surface of the cooking liquid. Chop the scallion tops and stir in, with the vinegar. Carve chicken and serve, topped with vegetables and pot juices.

SESAME BRAISED CHICKEN & CABBAGE

Steps:

• 1. Prepare ingredients as listed above.
• 2. Heat 1 TBS broth in a stainless steel wok or large skillet. Healthy Sauté onion in broth over medium heat for about 5 minutes, stirring frequently, until translucent. Add garlic and ginger and continue to sauté for another minute.
• 3. Add chicken pieces and cook for a couple of minutes. Add turmeric, coriander, and mix with chicken. Add kale. Sauté for another couple of minutes, stirring constantly.
• 4. Add ½ cup broth and bring to a boil on high heat. Reduce heat and simmer over low heat covered for about 3 minutes, stirring occasionally.
• 5. Add cabbage, diced tomatoes, and vinegar and simmer for another 4 minutes. Remove from heat, toss with olive oil, salt, and pepper.
• 6. Serve sprinkled with minced scallion tops and sesame seeds.
• 7. Healthy Cooking Tip: Make sure the cabbage does not cook more than about 4 minutes. If it cooks beyond that it will start releasing liquid and dilute the flavor of your dish. By slicing it thin, it allows it to cook in a short amount of time, creating a fresh tasting dish with a lot of flavor.

CHICKEN BRAISED WITH CABBAGE

Steps:

• Soak top and bottom of clay cooker in water about 1 minutes; drain.
• Place onion, garlic and bay leaf in cooker. Cover with chicken quarters, skin side up. Spread chicken evenly with mustard; sprinkle with nutmeg. pour in wine.
• Place covered cooker in cold oven. Set oven at 475 F (250 C). Bake until chicken is almost tender, about 45 minutes. Remove chicken. Place cabbage wedges in cooker. sprinkle with salt and pepper. Place chicken quarters over cabbage wedges. Bake covered until cabbage is crisp-tender, 20 to25 minutes.
• Remove cover; bake until chicken is crisp and brown, 5 to10 minutes. Remove chicken and cabbage to serving platter; spoon a little of the cooking liquid over chicken and cabbage.

CHICKEN AND CABBAGE SALAD WITH MISO-SESAME VINAIGRETTE

Steps:

• In a large bowl, toss the chicken with 6 tablespoons miso-sesame vinaigrette. Add remaining ingredients to the bowl, reserving some of the herbs, ginger and onion for garnish. Add another 2 tablespoons vinaigrette and toss to combine. Taste, and adjust seasoning with more dressing, salt or pepper, as desired.
• Transfer to a serving bowl, sprinkle with reserved herbs, ginger and onion, drizzle with a little more dressing, and serve immediately.

SESAME CHICKEN AND STIR-FRIED VEGETABLES

Steps:

• Coat the chicken with the sesame seeds and season it with salt and black pepper. Heat a ridged grill pan or heavy skillet over moderately high heat until it is hot, brush it with the additional vegetable oil, and in it sauté the chicken for 7 to 9 minutes on each side, or until it is just springy to the touch.
• While the chicken is cooking, in a large skillet heat the remaining 1 tablespoon vegetable oil over moderately high heat until it is hot but not smoking and in it stir-fry the mushrooms for 3 minutes. Add the cabbage and the bell pepper and stir-fry the vegetables for 5 minutes, or until they are crisp-tender. In a small bowl combine well the vinegar, the soy sauce, the sesame oil, the gingerroot, and the sugar, add the mixture to the vegetables with salt and black pepper to taste, and stir-fry the mixture over moderately high heat for 1 minute. Divide the vegetable mixture between 2 heated plates, cut the chicken against the grain into 1/4-inch-thick slices, and arrange it on top of the vegetables.

SESAME CHICKEN SALAD

Steps:

• Place chicken in a large glass or ceramic bowl. Whisk soy sauce, brown sugar, garlic, and ginger for marinade together in a small bowl; pour over chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine mayonnaise, sesame oil, sugar, and ginger for dressing in a small bowl. Cover and refrigerate while you cook the chicken.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and chop when cool enough to handle.
• While the chicken is cooking, place sesame seeds in a dry pan over medium-high heat. Shake the pan like you are making popcorn and toast until seeds give off a lovely toasted smell, 3 to 5 minutes. Quickly remove from the heat and transfer to a bowl to cool; if you leave them in the pan they will continue to cook and burn.
• Place napa cabbage, green cabbage, and carrot in a large bowl with chicken and toasted sesame seeds. Toss together, then mix in the dressing. Divide salad onto plates and top with crispy fried noodles.