PEANUT SESAME CHICKEN WITH MUSHROOMS
Delicious peanut sesame chicken dish, served over pearl rice (sushi rice).
Provided by GLEATHE
Categories World Cuisine Recipes Asian
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring the 2 cups water and rice to a boil. Cover, reduce heat to low, and simmer 20 minutes.
- Heat the vegetable oil and sesame oil in a large skillet over medium-high heat, and saute the green onions and garlic until tender. Mix in the chicken and mushrooms, and continue to cook and stir about 5 minutes. Mix in the rice vinegar, soy sauce, and sesame seeds. Reduce heat to medium-low, and simmer 20 minutes, stirring occasionally.
- In a bowl, mix the cornstarch and 2 tablespoons cold water. Stir the cornstarch mixture and peanuts into the skillet and cook for a few minutes over high heat to thicken. Serve over the cooked rice.
Nutrition Facts : Calories 321.5 calories, Carbohydrate 22.1 g, Cholesterol 30.4 mg, Fat 18.2 g, Fiber 3.2 g, Protein 19.5 g, SaturatedFat 2.8 g, Sodium 484.8 mg, Sugar 1.9 g
SESAME CHICKEN STIR-FRY WITH MUSHROOMS
Sesame oil and seed impart a delightful nutty flavor to this chicken and veggie dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 32m
Yield 4
Number Of Ingredients 16
Steps:
- Mix broth, cornstarch, hoisin sauce, soy sauce, lemon juice and sesame oil.
- Heat wok or 12-inch skillet over medium-high heat. Add 1 tablespoon vegetable oil; rotate wok to coat side. Add chicken and garlic; stir-fry about 5 minutes or until chicken is no longer pink in center. Remove chicken from skillet.
- Add 2 teaspoons vegetable oil; rotate wok to coat side. Add squash, mushrooms, pea pods and onion; stir-fry 7 to 9 minutes or until vegetables are crisp-tender.
- Stir in broth mixture. Cook and stir about 1 minute or until thickened. Stir in chicken; cook, stirring constantly, until hot. Serve over noodles. Sprinkle with sesame seed.
Nutrition Facts : Calories 345, Carbohydrate 17 g, Cholesterol 70 mg, Fiber 4 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 910 mg
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
PEANUT SESAME CHICKEN WITH MUSHROOMS
Delicious peanut sesame chicken dish, served over pearl rice (sushi rice).
Provided by GLEATHE
Categories Asian Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring the 2 cups water and rice to a boil. Cover, reduce heat to low, and simmer 20 minutes.
- Heat the vegetable oil and sesame oil in a large skillet over medium-high heat, and saute the green onions and garlic until tender. Mix in the chicken and mushrooms, and continue to cook and stir about 5 minutes. Mix in the rice vinegar, soy sauce, and sesame seeds. Reduce heat to medium-low, and simmer 20 minutes, stirring occasionally.
- In a bowl, mix the cornstarch and 2 tablespoons cold water. Stir the cornstarch mixture and peanuts into the skillet and cook for a few minutes over high heat to thicken. Serve over the cooked rice.
Nutrition Facts : Calories 321.5 calories, Carbohydrate 22.1 g, Cholesterol 30.4 mg, Fat 18.2 g, Fiber 3.2 g, Protein 19.5 g, SaturatedFat 2.8 g, Sodium 484.8 mg, Sugar 1.9 g
PEANUT SESAME CHICKEN WITH MUSHROOMS
Delicious peanut sesame chicken dish, served over pearl rice (sushi rice).
Provided by GLEATHE
Categories Asian Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring the 2 cups water and rice to a boil. Cover, reduce heat to low, and simmer 20 minutes.
- Heat the vegetable oil and sesame oil in a large skillet over medium-high heat, and saute the green onions and garlic until tender. Mix in the chicken and mushrooms, and continue to cook and stir about 5 minutes. Mix in the rice vinegar, soy sauce, and sesame seeds. Reduce heat to medium-low, and simmer 20 minutes, stirring occasionally.
- In a bowl, mix the cornstarch and 2 tablespoons cold water. Stir the cornstarch mixture and peanuts into the skillet and cook for a few minutes over high heat to thicken. Serve over the cooked rice.
Nutrition Facts : Calories 321.5 calories, Carbohydrate 22.1 g, Cholesterol 30.4 mg, Fat 18.2 g, Fiber 3.2 g, Protein 19.5 g, SaturatedFat 2.8 g, Sodium 484.8 mg, Sugar 1.9 g
PEANUT SESAME CHICKEN WITH MUSHROOMS
Delicious peanut sesame chicken dish, served over pearl rice (sushi rice).
Provided by GLEATHE
Categories Asian Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring the 2 cups water and rice to a boil. Cover, reduce heat to low, and simmer 20 minutes.
- Heat the vegetable oil and sesame oil in a large skillet over medium-high heat, and saute the green onions and garlic until tender. Mix in the chicken and mushrooms, and continue to cook and stir about 5 minutes. Mix in the rice vinegar, soy sauce, and sesame seeds. Reduce heat to medium-low, and simmer 20 minutes, stirring occasionally.
- In a bowl, mix the cornstarch and 2 tablespoons cold water. Stir the cornstarch mixture and peanuts into the skillet and cook for a few minutes over high heat to thicken. Serve over the cooked rice.
Nutrition Facts : Calories 321.5 calories, Carbohydrate 22.1 g, Cholesterol 30.4 mg, Fat 18.2 g, Fiber 3.2 g, Protein 19.5 g, SaturatedFat 2.8 g, Sodium 484.8 mg, Sugar 1.9 g
ASIAN CHICKEN WITH MUSHROOMS
This is a simple quick meal to prepare a great one if your late in from work or you don't want to fuss and you end up with a great tasting meal in the end. I served this along with other Asian dishes we also had vegetable fried rice and ribs. If making as is it would well with just planes steamed rice or what I think is nicer is egg fried rice, but take your pick. I usually top with sliced green onions but I had used them all and hadn't realised so I have listed it in the ingredients below anyway.
Provided by The Flying Chef
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat peanut oil in a wok, add chicken and cook until chicken is brown, remove and set to one side.
- Add sesame oil to pan, add shallots, mushrooms and garlic stir-fry for a couple of minutes.
- Return chicken to pan along with sauces, water and sugar, stir-fry until mushrooms are soft and everything is heated through.
- It is nice served over egg fried rice.
Nutrition Facts : Calories 357, Fat 21.4, SaturatedFat 5.2, Cholesterol 92.8, Sodium 632.7, Carbohydrate 8.2, Fiber 0.6, Sugar 2.8, Protein 32.1
FLAWLESS SESAME CHICKEN (RESTAURANT STYLE)
This is the recipe you've been looking for! It makes a perfect sesame chicken. This excellent recipe comes out perfect every time with little fuss and inexpensive ingredients you probably have on hand. This recipe is truly restaurant quality... try it, you won't be disappointed! (Recipe courtesy of "Reykjaviky" at All Recipes)
Provided by Petite Mommy
Categories Chicken Breast
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 21
Steps:
- Cut the chicken into 1-inch cubes. Mix the marinade ingredients (the first 9 ingredients listed) and marinate the chicken for 20 minutes.
- To prepare the sauce:.
- Mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.
- To deep-fry the chicken:.
- Add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels and then place chicken in warm oven (130 degrees) while you continue frying. Repeat with the remainder of the chicken. Just before you are finished deep-frying, bring the sauce back up to a boil.
- Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.
PEANUT BUTTER SESAME CHICKEN
This has an amazing taste, and the kids love it. Just has a hint of the peanutbutter that really enhances the taste. It has a good nip to it. Little spicey, but it is wonderful.
Provided by CookingMonster
Categories Chicken Breast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mix green oinion and garlic.
- Add 1 tsp water to peanut butter in bowl and mix well.
- In bowl, mix cayeene, sesame seed and 1 tsp water.
- Heat sesame oil in wok over medium heat.
- Add cayenne mix.
- Turn off heat.
- Add green onion, garlic, soy sauce, sugar, vinegar, salt, pepper and peanutbutter.
- Mix well to make spicy sauce.
- Cut cooked chicken into fingers about 2" long, put on serving plate and pour sauce on top.
Nutrition Facts : Calories 307.9, Fat 15.4, SaturatedFat 3.5, Cholesterol 95.2, Sodium 496.4, Carbohydrate 5.3, Fiber 0.7, Sugar 3.7, Protein 35.8
SESAME CHICKEN AND NOODLES IN MUSHROOM BROTH
Adapted from Cooking Light, August 2012 Although this has a broth component, it's not really a soup- more of a noodle bowl. If you would like it to be a soup, just increase the broth ingredients. The serrano chile gives it a touch of heat, but it's fairly mild. Prep time includes rehydrating the shitake mushrooms.
Provided by IngridH
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place the mushrooms in the boiling water, and let sit for about 1/2 hour to rehydrate. Remove the mushrooms, squeezing out the excess water. Thinly slice the caps, and set aside. Reserve the rehydrating liquid.
- In a small saucepan, bring soaking liquid, broth, soy sauce, fish sauce, garlic, ginger and chile to a boil. Remove from the heat and reserve.
- Bring a large pan of water to a boil. Add somen, and cook 3-4 minutes or until the noodles are tender. Drain, and set noodles aside.
- Sprinkle chicken with black pepper, then coat with sesame seeds, pressing so that they stick.
- Heat a nonstick skillet over medium high heat. Add the sesame oil, swirling to coat the pan. Add the chicken cutlets, and cook about 3 minutes per side or until they are done. Remove chicken from pan and set aside.
- Add the bok choy to the same skillet, cut side down. Cook about3 minutes, until the cut side starts to brown. Add the mushroom slices and bell pepper slices. Strain the broth through a sieve into the pan, cover and cook for 2 minutes.
- Thinly slice the chicken.
- In each of four serving bowls, place 1/4 of the noodles, 1/4 of the vegetables, and 1/4 of the chicken. Spoon 1/4 of the broth over each bowl. Garnish with the lime, and serve immediately.
Nutrition Facts : Calories 508, Fat 15.5, SaturatedFat 2.5, Cholesterol 72.6, Sodium 1811.4, Carbohydrate 55.8, Fiber 7.2, Sugar 2.5, Protein 37
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