Sesame Chicken With Cream Sauce Recipes

SESAME CHICKEN WITH GINGER SHIITAKE CREAM SAUCE

Steps:

• Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper. Place sesame seeds in a shallow bowl; dip chicken in sesame seeds., In a large skillet, cook chicken in oil over medium heat for 6-8 minutes on each side or until a thermometer reads 170°. Remove and keep warm., In the same skillet, cook and stir the mushrooms, ginger and garlic in soy sauce and butter for 3 minutes. Add cream and mustard; cook and stir for 6-8 minutes or until thickened. Serve sauce with chicken and rice.

SESAME CHICKEN WITH CREAMY SATAY SAUCE

Steps:

• Pour salad dressing into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 4 hours or overnight., Drain and discard marinade. Thread chicken onto metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill skewers, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until no longer pink, turning once., Meanwhile, in a small bowl, combine the cream cheese, coconut milk, peanut butter, lime juice, soy sauce and pepper flakes; sprinkle with cilantro. Serve chicken with sauce.

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.

SESAME CHICKEN WITH CREAM SAUCE

Steps:

• Add oil to heated nonstick skillet (for electric skillet, set at 360 degrees F).
• Cut chicken breast into bite-size pieces, sprinkling with salt and pepper if desired.
• Cook for 8 minutes more or until chicken is white in appearance and firm to the touch.
• Sprinkle with lemon juice and sesame seeds.
• Add mushroom slices, cooking 2-3 minutes more and serve hot with cream sauce.
• Cream Sauce:.
• Combine ingredients in blender or food processor and mix together for 15 seconds.
• Pour mixture and 1 cup whipping cream into saucepan, stirring over low heat.
• Sauce may be stored for up to 3 days.
• When reheating, add 6 tablespoons whipping cream and stir completely before serving.

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.

SESAME CHICKEN WITH LEMON SAUCE

Steps:

• Rinse and pat dry chicken breasts with paper towels.
• Pour sesame oil onto a deep plate or into a shallow bowl and dredge chicken breast so both sides are coated with oil.
• Place chicken on the unheated rack of a broiler pan, sprinkle with pepper and broil 4-5 inches from heat for about 5 minutes or until meat is cooked through and no longer pink.
• Meanwhile, in a medium saucepan, combine chicken broth, scallions, sesame seed, lemon zest, lemon juice, and cornstarch.
• Cook and stir over low-medium heat until sauce becomes thickened and bubbly and transparent, then cook for 1 minute more.
• Pour sauce over chicken and serve immediately.
• (If serving over rice, place chicken over rice before topping with sauce).