Light Lemon Sesame Chicken Food

LIGHT LEMON-SESAME CHICKEN

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.

SESAME-LEMON CHICKEN

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.

STICKY LEMON & SESAME CHICKEN

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the chicken in a shallow roasting tin, drizzle over the oil and season well. Roast for 25 mins.
• Meanwhile, make the sauce. Tip the cornflour into a bowl and whisk in the lemon zest and juice until any lumps disappear. Add the honey, soy and sesame seeds and mix again.
• Remove the chicken from the oven. Pour over the sauce, making sure every piece is well coated - it will still be very runny at this stage. Return to the oven for another 8-10 mins, spooning the sauce over the chicken every 2-3 mins as it thickens. If the sauce gets too thick, add a splash of water and scrape any sticky bits from the bottom of the tin. Serve with noodles or rice, and veg, with the extra sauce poured over the top.

STICKY SESAME CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the honey, soy sauce, lemon juice and sesame seeds. Dip the pieces of chicken into the sauce to coat, then place in a lightly greased 9x13 inch baking dish.
• Bake for about 45 minutes in the preheated oven, until chicken is cooked through and sauce is caramelized.

LIGHT LEMON-SESAME CHICKEN

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.

EASY LEMON CHICKEN

Steps:

• Dredge chicken in flour.
• In medium skillet, melt butter and oil until it sizzles.
• Saute chicken until cooked through.
• Remove chicken and set aside.
• Add lemon juice to chicken stock and whisk into skillet.
• Whisk in flour and cook until mixture boils.
• Reduce heat to a simmer and return chicken to skillet to heat through.
• Cook until sauce is desired consistency.
• Add salt and pepper to taste.
• Serve.

PERFECT SESAME CHICKEN

Steps:

• Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
• Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
• Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
• Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

EASY-GRILLED-CHICKEN-TERIYAKI

Steps:

• Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat.
• Place in refrigerator for 24 hours, turning every so often.
• Preheat grill for high heat.
• Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade.
• Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.