Sesame Chicken

Sesame Chicken

Light and packed with veggies, our Sesame Chicken is a healthy and delicious alternative to Chinese takeout.

As much as we love Chinese food, many restaurants tend to make their dishes with too much oil and the result is a greasy meal that sits on our stomachs. To avoid that, we like making this lighter version of traditional Sesame Chicken at home and serving it over Basic White Rice. It is filling and easy to prepare, and the additional vegetables in this recipe provides added nutrition. Because preparing food in a wok happens very quickly due to high heat, be sure to have all ingredients cut and measured prior to cooking in order to avoid burning the meal.

PREP: 10 minutes + 15 minutes—8 hours to marinate
COOK: 6 minutes

INGREDIENTS

  • 1/4 cup soy sauce
  • 2 tablespoons cooking sherry
  • 2 teaspoons cornstarch
  • 1 teaspoon granulated sugar
  • 1 pound boneless, skinless chicken thighs, sliced 1/2-inch thick
  • 2 tablespoons safflower oil
  • 3 tablespoons ginger, minced
  • 1 teaspoon chili paste
  • 6 ounces snow peas, trimmed
  • 1 8-ounce can bamboo shoots, drained
  • 1 8-ounce can sliced water chestnuts, drained
  • 3 scallions, thinly sliced on the bias
  • 3 tablespoons sesame seeds, toasted
  • 2 teaspoons sesame oil

DIRECTIONS

  1. In a bowl, combine soy sauce, sherry, cornstarch, and sugar. Stir in chicken and marinate covered in the refrigerator for 15 minutes to overnight.
  2. Bring chicken to room temperature prior to cooking. Place wok over high heat. When wok smokes, add safflower oil. When oil shimmers, add garlic and ginger and cook for 10 seconds.
  3. Remove chicken from marinade. Reserve marinade and add chicken to wok. Cook, stirring occasionally, until chicken is browned in places and just cooked through, about 3 minutes.
  4. Stir in chili paste and snow peas and cook 2 minutes more, or until snow peas are shiny and bright green.
  5. Add reserved marinade back to pan. Stir in bamboo shoots and water chestnuts and continue cooking until they are heated through, about one minute.
  6. Remove from heat, stir in scallions, sesame seeds, and sesame oil and serve immediately.

TIPS: Sesame oil tends to turn rancid rather quickly. Be sure to taste it for freshness before adding it to the rest of the ingredients in step six.

YIELDS: 4 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Advertisements

Cold Sesame Ginger Noodles

Cold Sesame Ginger Noodles

Using pantry-ready items, our Asian-inspired Cold Sesame Ginger Noodles are a family favorite whether you're five or fifty-five!

Whether you’re five or fifty-five, you’ll love these chilled, flavor-filled noodles that are simple to make and utilize items every Asian-cuisine lover should have in their pantry. Be sure to keep the sesame oil and tahini refrigerated as they turn rancid easily. Also, before preparing, stir the tahini thoroughly until well blended.

PREP: 15 minutes
COOK: 6 minutes

INGREDIENTS

  • 1 pound Chinese egg noodles, spaghetti or linguini
  • 1/2 teaspoon toasted sesame oil
  • 6 tablespoons sesame paste (tahini) or peanut butter
  • 3/4 cup water, plus more if needed
  • 1 tablespoon rice vinegar or white vinegar
  • 3 tablespoons reduced-sodium soy sauce
  • 1 1/2 teaspoons sugar
  • 2 garlic cloves, minced
  • 1 scallion (both white and green parts), thinly sliced
  • 1 1/2 inches of fresh ginger, peeled and chopped (1 tablespoon)
  • Chinese chili oil (optional)

DIRECTIONS

  1. Bring a large pot of water to a boil, add the noodles, and cook until just barely tender, 5 to 6 minutes, or according to the package instructions. Drain well. Toss them with the sesame oil to coat. Cover and refrigerate.
  2. Meanwhile, in a large bowl, thin the sesame paste by stirring enough water into the paste to achieve the consistency of thick cream. Whisk together the vinegar, soy sauce, and sugar. Add the mixture to the sesame paste. Stir in the garlic, three quarters of the scallion, and the ginger.
  3. Just before serving, toss the chilled noodles with the sauce. Garnish with the remaining scallion and drizzle with the chili oil, if using.

YIELDS: 4 to 6 servings

© 2011 Jadeworks Entertainment. All rights reserved.