Sesame Chicken With Cabbage And Red Grapefruit Sauce Recipes

CHINESE FIVE-SPICE CHICKEN WITH RED CABBAGE AND POTATO GRATIN

Steps:

• Gratin:
• Preheat the oven to 400 degrees F.
• Toss the first 6 ingredients together in a bowl, making sure the potato slices are evenly covered with the mixture. Spray 2 ramekins with cooking spray and gently press a handful of the potatoes into each one. Arrange the ramekins on a sheet pan and fill each cup 3/4 of the way with the cream mixture and cover the top with foil. Slide the pan into the oven and cook until the potatoes are cooked through, about 30 to 45 minutes.* Remove the foil, add 2 tablespoons of the remaining cheese to each ramekin and cook until cheese is bubbling, about 4 to 8 minutes. Remove the gratins from oven and set aside.
• Cabbage: In a medium skillet, over medium heat, add the bacon and cook until crispy, about 5 to 8 minutes. Remove the bacon to a plate, leaving 3 to 4 tablespoons of the fat in the skillet. Add the onions and saute for 5 to 7 minutes over medium-high heat. Stir in the cabbage, sugar, salt and black pepper and continue cooking for an additional 6 to 8 minutes. Add the red wine, toss the ingredients and cook covered with a lid until the liquid has almost completely evaporated, about 8 to 12 minutes. Stir in the balsamic vinegar and cook until it has almost evaporated as well, about 1 to 3 minutes. Turn off the heat and add the reserved bacon.
• Chicken: Combine the first 5 ingredients in a medium bowl. Add the chicken breasts, toss to coat with the marinade and allow them to sit for 10 to15 minutes. In a saute pan over medium heat, add the chicken breasts and cook for 4 to 5 minutes on the show side and 6 minutes the other side, or until cooked through. Remove the chicken to a cutting board and top each breast with 1 tablespoon of butter. Cover with foil, allow them to rest for 5 minutes, then slice lengthwise.
• To serve: Put a portion of the cabbage in the center of each dish. Arrange the chicken, on top of the cabbage. Run a knife along the inside of each ramekin, to loosen, and invert them onto the plates before serving.

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.

OKTOBERFEST CHICKEN AND RED CABBAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large oven-safe or cast-iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When cool, crumble bacon; leave bacon drippings in the skillet.
• Whisk flour, kosher salt, and smoked paprika together in a bowl. Coat chicken thighs in the seasoned flour and brown on both sides in the hot bacon fat over medium heat, about 5 minutes per side; transfer chicken to a plate. Drain bacon grease except for 1 tablespoon; cook and stir onion and apple until onion is translucent and apple is softened, about 5 minutes. Stir red cabbage and bacon into onion-apple mixture, sprinkle with a pinch of kosher salt, and cook, stirring often, until cabbage is softened, 5 to 8 minutes.
• Pour red wine vinegar and red wine into skillet. Stir in brown sugar and cinnamon and bring cabbage mixture to a boil; cook until sauce is reduced by half, stirring often, about 10 minutes. Arrange chicken thighs on top of cabbage in the skillet.
• Bake in the preheated oven until cabbage is tender and chicken is cooked through, about 40 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).

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 SAUCE

Steps:

• Mix chicken broth, brown sugar, vinegar, soy sauce, sesame oil, chile paste, and garlic together in a small pot. Bring to a boil. Reduce heat to a simmer.
• Dissolve cornstarch in water; add to the simmering mixture. Cook until sauce thickens, about 10 minutes.

CHICKEN STIR-FRY WITH YAMS, RED CABBAGE, AND HOISIN

Steps:

• Heat 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Add yams and onion; stir-fry until yams are just tender, adjusting heat if browning too quickly and adding water by tablespoonfuls if mixture is dry, about 12 minutes. Sprinkle chicken with salt and pepper. Add remaining 1 tablespoon oil to skillet. Add chicken, ginger, and garlic; stir-fry 1 minute. Add cabbage; stirfry until chicken is cooked through and cabbage is wilted but still slightly crunchy, 2 to 3 minutes. Stir in hoisin sauce. Season to taste with salt and pepper. Mix in 1/2 cup cilantro. Transfer stir-fry to serving bowl; sprinkle with remaining cilantro.

CHICKEN STIR-FRY WITH CABBAGE

Steps:

• In a small bowl, combine cornstarch and broth until smooth; stir in the chutney, soy sauce, five spice powder and garlic. Set aside.
• In a large skillet or wok, saute chicken in 3 tsp sesame oil for 6-8 minutes or until no longer pink; remove and set aside on a plate.
• In same skillet or wok, saute red pepper and snow peas in 2 tsp sesame oil for 2-3 minutes or until crisp-tender.
• Stir soy sauce mixture and add to skillet. Bring to a boil, cook and stir for 2 minutes or until thickened. Add chicken back to skillet and heat through on low heat.
• Meanwhile in a large non-stick skillet coated with cooking spray, saute cabbage in remaining 2 tsp sesame oil for 5 minutes or until crisp tender.
• To serve place cabbage on plate and top with chicken mixture.