Sesame Chicken With Creamy Satay Sauce Recipes

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 SATE WITH PEANUT SAUCE

Steps:

• Preheat oven to 325 degrees F.
• "Weave" a bamboo skewer through the length of each chicken strip (as you would run a straight pin through fabric). Mix the seeds, chili powder, salt and garlic powder in a shallow bowl. Dip chicken into warm water and roll into seed mixture. Bake on a lightly greased sheet pan until done.
• Heat chicken broth. In a mixing bowl, combine peanut butter, Coco Lopez, soy sauce and honey and mix well. It will be thick. Slowly mix chicken broth into peanut butter mixture. It should be medium consistency for dipping skewered chicken.

SESAME CHICKEN SATAY

Steps:

• Preheat the oven to 350 degrees F.
• Combine vinegar, peanut butter, soy sauce, vegetable oil, sesame oil, to taste, sugar and ginger in the bowl of a food processor fitted with a steel blade and process until smooth. Toss 1 1/2 cups of the peanut butter mixture with the chicken tenders in a bowl until the chicken is well coated. Spread the chicken out in a baking pan in a single layer. Bake until the tenders are firm to the touch, about 30 minutes. Let cool.
• Thread a skewer into each tender. Arrange on a platter and garnish with sesame seeds and chopped herbs. Put the remaining sauce into a small bowl and serve.

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 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.

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.