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.
PEANUT SESAME CHICKEN WINGS
Finger licking wings without the mess! Line your baking pan with nonstick foil for these delicious chicken wings that lift right off the pan without sticking. When you're done, just toss the foil for a quick and easy cleanup.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat broiler. Line a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Foil*. Set pan aside.
- Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Put wing pieces into a large bowl set aside.
- Combine the peanut butter, water, lime juice, soy sauce, honey, sesame oil, ginger, and garlic in a food processor or a blender. Cover and process or blend until smooth. Remove 1/3 cup of the sauce add it to the chicken wings and stir to coat evenly. Add the cilantro to the remaining sauce in the food processor or blender and process or blend until combined. Set aside. Arrange chicken pieces in a single layer in prepared pan.
- Broil wings 4 to 5 inches from the heat for 10 minutes. Turn wings. Broil about 10 minutes more or until tender and brown. Drain off fat.
- Place wings on a platter to serve, sprinkle with sesame seeds, and serve with the reserved peanut sauce.
Nutrition Facts : Calories 156 calories, Carbohydrate 6.5 g, Cholesterol 15.6 mg, Fat 10.8 g, Fiber 1.2 g, Protein 10.1 g, SaturatedFat 2.3 g, Sodium 224.6 mg, Sugar 3.8 g
SESAME CHICKEN SATE WITH PEANUT SAUCE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 40m
Yield 18 appetizers
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F.
- "Weave" a bamboo skewer through the length of each chicken strip (as you would run a straight pin through fabric). Mix the seeds, chili powder, salt and garlic powder in a shallow bowl. Dip chicken into warm water and roll into seed mixture. Bake on a lightly greased sheet pan until done.
- Heat chicken broth. In a mixing bowl, combine peanut butter, Coco Lopez, soy sauce and honey and mix well. It will be thick. Slowly mix chicken broth into peanut butter mixture. It should be medium consistency for dipping skewered chicken.
SESAME NOODLES WITH CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Game Plan: Make the sauce while the noodles cook.
- Bring a large pot of cold water to a boil over high heat. When the pasta water boils, salt it generously, add the spaghetti or noodles, and cook, stirring occasionally, until al dente. Drain and rinse under cold running water. Put the spaghetti in a large bowl and toss with the sesame oil.
- To make the Peanut Sauce: In a blender drop in the garlic and ginger while the motor is running. When the chopping is complete, stop the machine and add the peanut butter, soy sauce, brown sugar, vinegar, and red pepper. Process until smooth, then--with the blender running--slowly pour in the water.
- To serve, toss the spaghetti with the Peanut Sauce, then top with the cucumber, chicken, scallions, and peanuts.
SPICY SESAME NOODLES WITH CHICKEN AND PEANUTS
In this quick and spicy weeknight noodle dish, sizzling hot oil is poured over red-pepper flakes, orange peel, crunchy peanuts, soy sauce and sesame oil. While you brown the ground chicken, the mixture sits, and the flavors become more pronounced and fiery. Tossed with soft noodles and browned chicken, the bright chile-peanut oil shines. If you crave something green, throw in a quick-cooking green vegetable when you break up the chicken in Step 3. You can also swap the chicken with ground pork or beef, or crumbled tofu.
Provided by Ali Slagle
Categories dinner, lunch, weeknight, noodles, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium heatproof bowl, stir together the red-pepper flakes, soy sauce and sesame oil. Set next to the stovetop.
- Bring a large pot of salted water to boil. Meanwhile, in a large (12-inch) skillet over medium heat, cook the 1/2 cup oil, peanuts and orange rind, shaking the pan occasionally, until the peanuts are golden and bubbling, 3 to 5 minutes. Immediately pour the contents of the skillet over the red-pepper mixture (be careful of splattering!) and set aside.
- Meanwhile, in the same skillet, heat the remaining tablespoon oil over medium-high. Add the chicken and press it down with a wooden spoon into a thin layer. Season with salt and a generous amount of black pepper and cook, without stirring, occasionally pressing the layer of chicken down, until the bottom is browned, 5 to 7 minutes. Break the chicken up into small pieces and cook, stirring occasionally, until cooked through, 1 to 2 minutes more.
- While the chicken cooks, cook the noodles according to package directions, until chewy but not soft. Drain and toss with a bit of sesame oil.
- Remove and discard the orange rind from the chile oil. Off the heat, add enough chile oil to coat the chicken and stir, scraping up any browned bits from the pan. Add the noodles and toss, adding more chile oil to fully coat the noodles and chicken. (If you don't use all of the chile oil, you can store it in the refrigerator for 2 weeks in an airtight container.) Top with chives and serve at once.
SESAME PEANUT CHICKEN
cold poached chicken with hot, spicy sesame peanut sauce Adapted this from a recipe I found years ago...
Provided by Vicarjane in Wester
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- First take 1 or 1 1/2 lb boneless chicken parts (thighs and breasts are great). Put in a large pot, cover with cold water, bring to a boil, then boil about two of three minutes, then remove from heat and cool. Keep cold until use.
- Place sesame seeds in a small shallow pan and toast over low heat until they begin to turn golden. Set aside.
- In a small bowl, cream together the peanut butter with about 1 tbsp sesame oil until smooth. Add the remaining ingredients one at a time, stirring as you go. Taste for heat and adjust according to taste.
- Slice chicken and place on serving dish.
- Spoon sauce over chicken.
- scatter sesame seeds and scallions on top.
Nutrition Facts : Calories 323.8, Fat 26.2, SaturatedFat 5.5, Cholesterol 51.8, Sodium 616.5, Carbohydrate 5.9, Fiber 1.3, Sugar 3.3, Protein 17.1
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