Quick Recipes and Easy

Sesame Chicken

Sesame seeds (Sesamum indicum L.) have a nutty-like, sweet flavor. India and China are the world’s largest producers of sesame seeds. Sesame is thought to be one of the oldest spices known to man, and date back more than 4,000 years. Sesame oil is cholesterol free and contains a source of vitamin E. Sesame seeds are a well known food, they also are a medicine. “Open sesame,” is one of the phrase from the Arabian Nights, it reflects the unique feature of the sesame seed pod, which bursts open when it reaches ripeness.

Ingredients:
4 chicken breasts
2 tablespoons cornstarch
1 tablespoons chili paste or more if desired
3 tablespoon Chinese rice wine or dry sherry
1 tablespoon rice vinegar (not seasoned)
2 tablespoon dark soy sauce
1/4 teaspoon baking powder
2 tablespoon Fresh ginger, peeled and finely chopped
4 garlic clove, crushed
2 tablespoons mild Honey
1/2 teaspoon table salt
3 tablespoons sesame seeds
2 tablespoon sesame oil
4 tablespoons vegetable oil
2 ounces unsalted cashew nuts
2 ounces small canned mushrooms
4 spring onions, chopped
Boiled white rice, to serve

Marinade:
2 tablespoons cornstarch
1 tablespoons chili paste or more if desired
3 tablespoon Chinese rice wine or dry sherry
1 tablespoon rice vinegar (not seasoned)
2 tablespoon dark soy sauce
1/4 teaspoon baking powder
2 tablespoon Fresh ginger, peeled and finely chopped
4 garlic clove, crushed
2 tablespoons mild Honey
1/2 teaspoon table salt

Directions
1. Cut the chicken breast into thin strips 1-inch or cubes.

2. Mix the marinade ingredients and marinate the chicken turning to coat thoroughly and place the chicken pieces in the refrigerator for about 30-60 minutes.

3. Fry the sesame seeds in a wok or frying pan, and cook stirring frequently until lightly toasted, and set aside. Heat the vegetable oil (1 tablespoon) in a wok or frying pan, add the cashew nuts and fry until golden brown. Drain on kitchen paper and set aside.

4. Drain the chicken pieces, reserving the marinade and deep fry the chicken pieces in the sesame and vegetable oils in the wok or frying pan, until lightly browned, remove from the heat and set aside. Always fry a few pieces at a time.

5. Now it’s time to add the mushrooms and cook stirring for 2 minutes. Add
the spring onions and stir fry 1 minute more.

6. Place the chicken breast back into the wok with the mushrooms, and the reserved marinade, and stir for a minute. Place the mixture on a warmed serving dish and sprinkle with the sesame seeds and cashew nuts.
Serve with white rice.

Article by Maureen Le Couvreur



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