Sesame Chicken Stir Fry Salad Food

STIR-FRY CHICKEN SALAD

Steps:

• Heat the oil in a (preferably non-stick) wok over a medium heat for 1 minute.
• Add the chicken and stir-fry for 5 minutes or until golden.
• Stir in the vegetables and stir-fry for 5 minutes, or until tender-crisp.
• Transfer the contents of the wok to a large salad bowl, add the salad greens and mix well.
• Whisk together the dressing and the soy sauce in a small bowl, drizzle it over the salad-vegetable mixture and toss to combine.
• Serve with noodles or rice.

EASY SESAME CHICKEN STIR-FRY

Steps:

• Combine soy sauce, orange juice, sesame oil, stevia powder, garlic powder, and ginger for teriyaki dressing in a small saucepan. Bring to a boil over medium-high heat, stirring constantly; continue cooking until the mixture thickens slightly. Remove and set aside.
• Heat a large skillet over medium-high heat. Add vegetable oil and heat until shimmering, 1 to 2 minutes. Add chicken and garlic; stir-fry for 2 to 3 minutes. Add broccoli and continue to stir-fry, 4 to 6 minutes. Add bamboo shoots and bell peppers; cook for an additional 4 to 6 minutes.
• Carefully pour the teriyaki dressing into the skillet (watch for splattering); cook until chicken is no longer pink in the center and juices run clear, and the vegetables are tender, about 5 minutes more.
• Remove from heat and stir in green onion and sesame seeds, reserving some of each for garnish. Serve immediately over cooked white and wild rice with the reserved green onions and sesame seeds.

CRISPY SESAME CHICKEN

Steps:

• Place the chicken in a bowl then add the egg and soy sauce. Massage the egg and soy into the chicken well then allow to sit for a few minutes while you make the sauce.
• To make the sauce, heat the oil in a large pan then cook for garlic for 30 seconds until fragrant.
• Pour in the soy sauce, water, sugar, vinegar and sesame oil. Bring to a simmer then pour in the cornstarch slurry. Reduce the heat then simmer until the sauce is thick and glossy. Remove from the heat and set aside.
• Heat enough oil to fry the chicken in a deep pan or pot. Place a wire rack over a sheetpan.
• Combine the flour and cornstarch in a separate bowl then coat the chicken in the flour mixture, making sure each piece is completely covered.
• Carefully add the chicken to the hot oil, cooking in batches to avoid over-crowding the pan, until the chicken is golden brown and crisp. Remove with a slotted spoon and allow to drain on the wire rack while you cook the remaining chicken.
• Place the pan with the sauce back on the heat and bring to a simmer. Add the fried chicken and sesame seeds to the pan then toss to coat the chicken in the sauce. Season to taste with more soy, vinegar or sesame oil as necessary then serve over rice or noodles.

SESAME CHICKEN SALAD

Steps:

• Combine syrup, soy and sweet hot mustard in a bowl. Season chicken tenders with salt and pepper on both sides. Add chicken tenders to 1/2 of the marinade and coat. Set aside. Reserve the remaining 1/2 for dressing.
• Preheat a large nonstick skillet over medium high heat. Spread sesame seeds on a sheet of waxed paper or into a shallow dish. Waxed paper will speed your clean up. Dip the tenders into the sesame seeds. Coat the pan with a thin layer of oil. Cook chicken in small batches 3 minutes on each side and remove to plate.
• Whisk ginger, vinegar and the reserved marinade together then stream in the oil while you are continuing to whisk dressing.
• Combine all of the salad ingredients in a bowl. Toss with dressing and serve, topping with sesame chicken tenders. Toss some crunch into your salad with fried noodles, if you have any leftover packets from ordering Chinese take out, for the last time!

SESAME CHICKEN STIR FRY SALAD

Steps:

• For dressing whisk all ingredients in a small bowl, or use Newman's Own Low Fat Sesame Ginger dressing.
• For salad, heat oil in skillet.
• Add chicken, carrots, garlic, gingerroot and sesame seeds.
• Stir-fry 4-5 minutes until chicken is done.
• Arrange spinach on plate, or platter.
• Top with green onions and pineapple and chicken mixture.
• Drizzle with dressing.

EASY SESAME CHICKEN STIR-FRY

Steps:

• Heat oil in wok or large skillet on medium-high heat. Add chicken, peas, peppers and garlic; stir-fry 4 to 5 min. or until chicken is done.
• Add pineapple; stir-fry 2 min. or until heated through. Stir in combined dressing and soy sauce. Remove from heat; stir in onions.

SESAME CHICKEN STIR-FRY

Steps:

• In a large skillet or wok, stir-fry chicken in oil for 6-8 minutes or until juices run clear. Remove chicken and set aside. In the same skillet, stir-fry peas, broccoli and red pepper for 2-3 minutes. Add mushrooms and onion; stir-fry for 3-4 minutes. , Combine cornstarch and sugar; stir in water and soy sauce until smooth. Add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to the pan; cook until mixture is heated through and vegetables are tender. Serve over rice. Sprinkle with sesame seeds.

CHICKEN SESAME NOODLE STIR FRY

Steps:

• Mix vinegar, soy sauce, tomato ketchup, orange juice and honey together. Add the cornflour and stir until well combined.
• Heat the oil in a non-stick frying pan and stir fry the chicken strips for 3-4 minutes. (If you don't use a non stick pan the chicken will stick to the pan).
• Add the vegetables and stir fry for 4-5 minutes.
• Add the cornflour mixture and bring to a boil.(Another tip-Don't use an overly large pan like I did or you will find the cornflour mix spreads too thin and there won't be enough liquid cook the vegetables.).
• Meanwhile prepare the noodles according to the packet instructions, drain and add to the pan along with the sesame seeds. Mix well.

EASY SESAME CHICKEN STIR-FRY

Steps:

• Place the chicken cubes in a large bowl.
• Sprinkle cornstarch over the chicken; using clean hand toss together to coat the chicken with the cornstarch until well coated.
• Heat 2 tablespoons in a wok over high heat.
• Add in HALF of the chicken, then sprinkle with about 1/2 teaspoon seasoned salt and black pepper; stir-fry for about 5 minutes or until JUST cooked (do not overcook the chicken, it will cook in very little time, I use 2 smaller heat-proof spatulas for stir-frying).
• Add in 1 tablespoon (or more) of soy sauce and continue cooking and tossing until coated with the sauce.
• Remove the wok from heat then drizzle about 1 teaspoon seasme oil over the cooked chicken; toss until very well to combined.
• Place the chicken in a bowl.
• Heat the remaining 2 tablespoons vegetable oil in the wok.
• Repeat the process with remaining chicken, seasoned salt, soy sauce and sesame oil.
• Sprinkle lightly with sesame seeds, then chopped green onion.