Sesame Chicken And Melon Food

CHICKEN BREASTS WITH MELON RELISH

Steps:

• In a small bowl, combine the salt, ginger, nutmeg and pepper. Rub over both sides of chicken. In a large skillet, cook chicken in oil over medium heat 6-8 minutes on each side, until a thermometer inserted in chicken reads 165°. Meanwhile, in a small bowl, combine the relish ingredients. Serve with chicken.

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.

CHICKEN AND MELON SALAD

Steps:

• Cut melon in half, and remove seeds. With a melon baller, scoop out melon balls; place in a large salad bowl.
• Add chicken, celery, and grapes to melon. Add water chestnuts if desired.
• In a small bowl, mix together, sour cream, yogurt, and curry powder. Gently stir into salad. Season with salt and pepper to taste. Serve.

SESAME CHICKEN

Steps:

• Cut chicken breast into 1 inch strips or bite size pieces.
• Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.
• Cook chicken for about 6 minutes or until no longer pink.
• Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.
• Whisk until no corn starch lumps appear.
• Pour sauce mixture into skillet with chicken.
• Cook until sauce thickens slightly.
• You can add more water if sauce is too thick.
• Sprinkle with sesame seeds.
• Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.
• Note: Since originally posting this recipe, I have tried some of the suggestions others have made. I do like it with a bit of sesame oil (be careful not to get too much, just a few drops at the end of cooking is good enough for me, but you might like more), fresh ginger is also good if you have it on hand. I have tried it with garlic and it is good that way also. I have also found that it is good with shrimp and pork. Basically what I am trying to say is, the original recipe is just a simple, quick and healthy meal I came up with when I was craving Chinese food. I thought it turned out really great and wanted to share it. I'm happy that so many of you have enjoyed it. For those of you that didn't care for it, I hope you can find one that suits your fancy some where else.

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.

CHICKEN AND MELON SALAD (HONEYDEW)

Steps:

• Cut melon in half, and remove seeds. With a melon baller, scoop out melon balls; place in a large salad bowl.
• Add chicken, celery, and grapes to the the bowl of melon.
• In a small bowl, mix together, sour cream, yogurt, and curry powder. Gently stir into salad. Season with salt and pepper to taste. Serve.

SESAME CHICKEN

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate overnight. , Drain and discard marinade. Grill chicken, skin side down, uncovered, over medium heat for 6-8 minutes on each side or until a thermometer reads 170°