SESAME CHICKEN SAUCE
This is restaurant-quality sesame chicken sauce. Better than most take-out Chinese! Serve over fried rice or lo mein noodles.
Provided by Nick Harris
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 130.4 calories, Carbohydrate 24.9 g, Cholesterol 0.8 mg, Fat 3.6 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.5 g, Sodium 383 mg, Sugar 20.4 g
SESAME-ROASTED CHICKEN WITH BEAN PUREE
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the sesame-roasted chicken: Preheat the oven to 450 degrees F.
- Whisk together the sesame oil, lime and orange juice, peanut butter, honey, soy sauce, 1 tablespoon of the sesame seeds and the hot sauce if using in a large bowl. Reserve half of the sauce in a small bowl, then toss the chicken with the remaining sauce. Transfer the chicken to a baking sheet and roast about 35 minutes.
- Meanwhile, toss the broccoli rabe in a medium bowl with the olive oil, remaining tablespoon sesame seeds and some salt and pepper. After the chicken has roasted for 35 minutes, add the broccoli rabe to the baking sheet with the chicken. Continue to roast until the chicken is cooked through and the thickest part of a thigh registers 160 degrees F, about 10 minutes more.
- For the bean puree: While the chicken is cooking, heat the olive oil in a small saucepan. Add the garlic and a pinch of salt and cook for 1 minute over low heat. Add the stock and beans, turn the heat to high and bring to simmer; simmer for 5 minutes. Remove from the heat and mash or puree until smooth.
- To serve, spread the bean puree on a plate, top with the chicken and broccoli rabe and drizzle with the reserved sauce. Garnish with cilantro if you have it.
SESAME CHICKEN WITH LEMON SAUCE
Chicken in a simple sesame-lemon sauce. Using a lower sodium chicken broth, the dish can be healthy as well. Serve over a bed of hot cooked rice.
Provided by MTpockets
Categories Chicken Breast
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 9
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).
Nutrition Facts : Calories 438.2, Fat 19.3, SaturatedFat 3.2, Cholesterol 136.9, Sodium 181.9, Carbohydrate 6.9, Fiber 1.3, Sugar 0.8, Protein 57.4
SESAME-LEMON CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Make the rub: Combine the sesame seeds, lemon zest, thyme, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a spice grinder; pulse until the seeds are slightly cracked. Season the chicken with salt and all but about 1 1/2 tablespoons of the rub. Set skin-side down on a broiler pan and broil, flipping the chicken and rotating the pan halfway through, until the chicken is golden and a meat thermometer registers 170 degrees F, 8 to 10 minutes per side. Make the dressing: Mix 1 tablespoon of the reserved rub, the lemon juice, vinegar, and salt to taste in a bowl. Whisk in the olive oil. When the chicken is done, whisk 1 tablespoon of the pan drippings into the dressing. Add the lettuce, cucumber, tomato and pita chips; season with salt and pepper and toss. Sprinkle the chicken with the remaining 1/2 tablespoon rub and serve with the salad.
Nutrition Facts : Calories 356 calorie, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 107 milligrams, Sodium 777 milligrams, Carbohydrate 22 grams, Fiber 5 grams, Protein 30 grams
SIMPLE SAUTEED SESAME CHICKEN
A healthier, simpler, and more savory take on sesame chicken. This recipe can be made with regular flour or with a gluten-free flour mix, along with basic ingredients you can already find in your kitchen. My husband absolutely loves it and it is the perfect alternative to a night in with take-out. Best served with steamed rice, broccoli, carrots, and water chestnuts. Serve with steamed rice and vegetables.
Provided by Alyson Petruncio
Categories World Cuisine Recipes Asian
Time 20m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 253.1 calories, Carbohydrate 5.7 g, Cholesterol 86.1 mg, Fat 10.5 g, Fiber 0.4 g, Protein 32.3 g, SaturatedFat 2 g, Sodium 728.9 mg, Sugar 2.4 g
SESAME CHICKEN
"For flavorful, moist and tender chicken, try this marinade," suggests Julie Lake from Anchorage, Alaska. "The sesame seeds cling well to season the meat. We also like this mixture on chicken wings, beef short ribs and pork."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate overnight. , Drain and discard marinade. Grill chicken, skin side down, uncovered, over medium heat for 6-8 minutes on each side or until a thermometer reads 170°
Nutrition Facts : Calories 344 calories, Fat 7g fat (1g saturated fat), Cholesterol 90mg cholesterol, Sodium 2885mg sodium, Carbohydrate 29g carbohydrate (27g sugars, Fiber 1g fiber), Protein 40g protein.
SESAME CHICKEN WITH CREAM SAUCE
Make and share this Sesame Chicken With Cream Sauce recipe from Food.com.
Provided by Kaccy G.
Categories Chicken Breast
Time 30m
Yield 1-3 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1675.7, Fat 120.5, SaturatedFat 59.5, Cholesterol 408.3, Sodium 32700.8, Carbohydrate 53.7, Fiber 11.4, Sugar 11.3, Protein 109.6
SESAME CHICKEN WITH HONEY SAUCE
Between working and raising three children, we don't have much time on our hands. These crunchy chicken bites can be prepared in a hurry for a super snack or light dinner.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine bread crumbs and sesame seeds; set aside. In a small bowl, combine the mayonnaise, onion and mustard. Coat chicken pieces with mayonnaise mixture, then toss in crumb mixture. , Place on a greased baking sheet. Bake at 425° for 10-12 minutes or until lightly browned. Combine sauce ingredients; serve with chicken.
Nutrition Facts : Calories 414 calories, Fat 30g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 270mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 22g protein.
LIGHT LEMON-SESAME CHICKEN
Try an Asian twist with chicken tonight, and do it all in just 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
- In small bowl, beat egg product and 2 tablespoons lemon juice with fork or wire whisk. In 1-gallon resealable food-storage plastic bag, mix Bisquick mix, paprika and sesame seed.
- Dip chicken into egg mixture, then place in mixture in bag. Shake until chicken breasts are well coated.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center.
- Meanwhile, in 1-quart saucepan, heat all sauce ingredients except onions over medium heat, stirring occasionally, until thickened and bubbly. Spoon sauce over chicken before serving; sprinkle with onions.
Nutrition Facts : Calories 340, Carbohydrate 24 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 1 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 11 g, TransFat 0 g
SESAME-COATED SAUTéED CHICKEN BREASTS
Here is a classic recipe from Pierre Franey's "60-Minute Gourmet," one that happens not to take quite that long to cook at all. Sesame was a novel ingredient for him, he wrote in 1981, introduced to him by the cooking of "the late Virginia Lee, one of the finest Chinese chefs I have ever met. She used a lot of sesame oil and sesame paste in her flavorings, both in main courses and sauces such as that which accompanies a Mongolian hot pot." Mr. Franey used sesame seeds as a coating quite a bit after that - on fish fillets, for example - and here adapted the idea to a main course, using whole, skinned, boned chicken breasts. "The dish turned out admirably in texture and flavor," he wrote. Even better, "it is certainly easy to make, involving nothing more than coating the breast halves with the seeds and sauteing them briefly on both sides in butter. There is a final touch, a light 'sauce' made of hazelnut butter to which a dash of lemon juice is added." (By that, Mr. Franey meant butter that is browned until it is hazelnut in color.)
Provided by Pierre Franey
Categories easy, quick, times classics, main course
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place each chicken breast half between slices of wax paper or plastic wrap. Pound lightly with a mallet. Sprinkle with salt and pepper.
- Dredge the pieces on all sides in the sesame seeds.
- Heat three tablespoons of the butter in a large, heavy skillet and add the breasts in one layer. This may have to be done in two steps, or you may use two skillets. If two skillets are used, double the basic amount of butter. Cook about five minutes on one side. Turn and cook on the second side about five minutes. Then transfer them to a heated serving dish.
- Heat the four remaining tablespoons of butter in a skillet and add the lemon juice. Swirl the butter around until it is hazelnut brown. Pour this sauce over the chicken breasts and serve hot.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 34 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 15 grams, Sodium 204 milligrams, Sugar 0 grams, TransFat 1 gram
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