Archives for the day Sunday, April 13th, 2014

Japanese/Chinese cooking: Sesame chicken with vegetables

 In the previous entry titled “Japanese/Chinese cooking: Balsamin Teriyaki Sesame chicken“, I have introduced you one version of sesame chicken that I make.

 Sesame chicken can be found at various restaurants in the states but, most of the time, it is simply the deep fried chicken with sauce on it and not many vegetables are in the dish.

 Therefore, when I make stir fry, I tend to pan fry the protein source (chicken,pork,beef etc..) and to that, I add whatever vegetables that I can find in the fridge and then add the sauce of favorite dishes such as Orange chicken, Sesame chicken, sweet sour sauce etc… and make the dish more nutrient packed and serve them to our family.

 I rarely do deep frying the meat because pan frying is more healthier, and it gives nice moist,tender meat you have ever eaten and you can cook the dish in no time.

 Stir fry dish is versatile dish and,you can enjoy it in many ways by simply switching the sauce to add on. They are especially great for those who are busy and cannot spend long time in the kitchen.

 Just recently, I made one other version of Sesame chicken by using Japanese and Chinese dish technique and I think it came out quite good and my husband gave me thumbs up so, I decided to share the recipe with you.

 There are list of vegetables I have used in the ingredient list but you can add in baby corn, water chestnut, beansprout etc too.

Sesame chicken with vegetables..

Ingredients for Sesame Chicken sauce;

1 tbs tomato paste
1 tbs Sake
1
tbs water
2 tbs soy sauce
1/8 tsp ground red cayenne pepper
3 tbs dark brown sugar
1/2 tbs corn starch


Ingredients for Sesame chicken;

2 chicken breast cutlet, cut to bite size pieces
1  chicken thigh cut to bite size pieces
1 tbs soy sauce
1/8 tsp fresh grated ginger
1.5 tbs corn starch
3 tbs unbleached all purpose flour
Extra virgin olive oil
sesame oil
1/4 sweet onion rough chopped
1 stick carrot diagonally thinly sliced
1/2 stick celery diagonally sliced
1/8 red pepper sliced
1/8 Green pepper sliced

Morton’s Natures Seasons
3 baby bokchoy leaf; stem part sliced thin, leaf part rough chopped
10 snow peas, string removed
Toasted sesame seed, grind fresh over the plate

<Sesame chicken sauce>

 1. In the small container, add 1 tbs tomato paste, 1 tbs Sake, 1
tbs water, 2 tbs soy sauce, 1/8 tsp ground red cayenne pepper, 3tbs dark brown sugar,
and 1/2 tbs corn starch and stir and set it aside

<Sesame chicken>

1. Cut 2 boneless chicken breast cutlet and 1 boneless chicken though into small bite size, and put them into a small bowl

2. Add 1 tbs soy sauce, 1/8 tsp freshly grated ginger to the chicken pieces in the bowl and stir


3. Let the chicken marinade at least 20 minutes

4. Add 1.5 tbs Corn starch,3 tbs unbleached all purpose flour to the marinaded chicken and mix well.

5. Heat the skillet, drizzle Extra virgin olive oil and cook the marinaded chicken

** Once you put the marinaded chicken into single layer in the skillet,do not touch to make the chicken nice sear

** When you shake the skillet and chicken got released, it is time to be flipped to cook the other side

6. Once chicken is cooked through, take them out, set them aside in the small plate

7. Add drizzle extra virgin olive oil and add 1/4 sweet onion rough chopped, 1 stick
carrot diagonally thinly sliced, 1/2 celery stick diagonally sliced and season it with Morton’s Natures Season and stir, cook a bit till it gets softer

8. Add 3 baby bokchoy stem part thinly sliced, 1/8 red pepper sliced, 1/8 green pepper sliced,
and 10 snow peas string removed, and season the vegetable with Morton’s Nature’s Seasons,and cook the
vegetable to about done

9. Add baby bokchoy leaf part, rough chopped,and cooked chicken back in the skillet, and pour the prepared sauce over the dish and stir to thicken

10. Adjust the seasoning if needed

11. Turn off the heat when sauce got almost absorbed, but it got some small amount of sauce on the bottom

12. Drizzle dash of sesame oil over the dish and stir

13. Plate them up, and sprinkle ground toasted sesame seed over the plate and serve it with hot steamy white rice

14. Enjoy!

Makes: 3-4 servings


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Apr 13, 2014 | 0 | Asian cooking 911