Sesame Chicken Stir Fry Salad Food

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STIR-FRY CHICKEN SALAD



Stir-Fry Chicken Salad image

Use your favourite vegetables to make this tasty Quick 'N Easy stir-fry Chicken Salad. Great for casual outdoor eating. Adjust the garlic to suit your taste. The original recipe had no garlic. NO garlic! If you are not using a non-stick pan or wok, you may need slightly more oil. This recipe makes four generous serves. If you are serving this with another dish, there should be ample for six. Adapted from Rodale's 'Terrific Chicken: 100 Great Meals in Minutes'.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 26m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon oil
1 1/2 lbs boneless skinless chicken breasts, cut into strips
4 cups vegetables, for example peppers, carrots, leeks, bok choys, bean shoots, mushrooms, sliced into strips
3 garlic cloves, finely chopped
1 cup broccoli floret
10 ounces mixed baby greens
1/2 cup Italian dressing
2 tablespoons reduced sodium soy sauce

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



Easy Sesame Chicken Stir-Fry image

This sesame chicken stir-fry is a very tasty, yet wholesome dish.

Provided by Mitchell Webber

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 4

Number Of Ingredients 18

½ cup low-sodium soy sauce
½ medium orange, juiced
2 teaspoons sesame oil
2 teaspoons stevia powder
½ teaspoon garlic powder
⅛ teaspoon ground ginger
1 tablespoon vegetable oil
2 (8 ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
3 cloves garlic, minced
1 cup broccoli florets
½ cup canned bamboo shoots, drained
½ cup chopped red bell pepper
½ cup chopped yellow bell pepper
½ cup chopped orange bell pepper
½ cup thinly sliced green onion
1 tablespoon black sesame seeds
1 cup cooked long-grain white rice
1 cup cooked wild rice

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.

Nutrition Facts : Calories 346.6 calories, Carbohydrate 34.6 g, Cholesterol 64.6 mg, Fat 10.3 g, Fiber 3.9 g, Protein 30.5 g, SaturatedFat 1.9 g, Sodium 1133.3 mg, Sugar 5.7 g

CRISPY SESAME CHICKEN



Crispy sesame chicken image

Level up a take-out favorite by making this crispy sesame chicken in easy sticky sauce at home. Add rice or noodles for a delicious family dinner.

Provided by Alida Ryder

Categories     Dinner

Time 50m

Number Of Ingredients 15

500 g (1lb) chicken breasts (cubed into bite-size pieces )
1 egg (beaten)
2 tbsp soy sauce
1 cup flour
½ cup cornstarch / cornflour
oil (for frying)
1 tbsp canola / vegetable oil
3 garlic cloves (crushed )
1/3 cup soy sauce
1/3 cup water
¼ cup brown sugar (You could add up to one third cup sugar if you prefer the sauce to be sweeter.)
2 tbsp rice vinegar / lemon juice
2 tsp sesame oil
2 tbsp sesame seeds
1 tbsp cornstarch / cornflour (mixed with 2 tbsp water )

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.

Nutrition Facts : Calories 484 kcal, Carbohydrate 56 g, Protein 36 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 121 mg, Sodium 1751 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving

SESAME CHICKEN SALAD



Sesame Chicken Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 28m

Yield 4 servings

Number Of Ingredients 17

3/4 cup pure maple syrup, eyeball the amount
1/3 cup dark soy, Tamari, eyeball the amount
1/2 cup sweet hot mustard, eyeball the amount
1/2 cup sesame seeds, a mix of black and white or all white
1/4 cup vegetable oil, 3 or 4 turns of the pan, total
1 1/3 pounds chicken breast tenders
Salt and pepper
1 1/2 inches fresh ginger root, grated or minced
3 tablespoons rice vinegar, 3 generous splashes
1/4 cup Chinese duck sauce or, apricot all fruit spread
1/4 cup vegetable oil, eyeball the amount
5 to 6 ounces mixed baby greens, 1 bag
1 /4 English or seedless cucumber, halved lengthwise then thinly sliced on an angle
1 /2 cup shredded carrots, a couple of handfuls
4 scallions, thinly sliced on an angle
1/4 pound snow peas, sliced on an angle
Fried Chinese noodles for garnish, perhaps leftover from take out, optional

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



Sesame Chicken Stir Fry Salad image

This recipe is from a Pampered Chef book, and is a favorite in our home. I substitute the dressing with Newman's Own Low Fat Sesame Ginger salad dressing, and since I love garlic and ginger, I double or triple them.

Provided by Haversac

Categories     Chicken Breast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

1/3 cup vegetable oil
2 tablespoons lemon juice
2 teaspoons soy sauce
1/4 teaspoon hot pepper sauce
1 teaspoon vegetable oil
1 lb chicken breast, thinly sliced
1 cup carrot, thinly sliced
2 garlic cloves, crushed
1 1/2 inches gingerroot
2 tablespoons sesame seeds
1 (8 ounce) can pineapple chunks, drained
1/4 cup green onion, sliced
10 ounces fresh spinach

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.

Nutrition Facts : Calories 308.4, Fat 21.6, SaturatedFat 3.9, Cholesterol 48.4, Sodium 219.9, Carbohydrate 11.5, Fiber 2.5, Sugar 6.8, Protein 18.5

EASY SESAME CHICKEN STIR-FRY



Easy Sesame Chicken Stir-Fry image

Add color and taste to this easy sesame chicken with red peppers, chunky pineapples & sugar snap peas. Easy Sesame Chicken Stir-Fry takes only 25 minutes.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 25m

Yield 4 servings, 1-1/2 cups each

Number Of Ingredients 9

1 Tbsp. oil
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
2 cups sugar snap peas, trimmed
1 large red pepper, cut into 1-inch pieces
3 cloves garlic, minced
2 cups fresh pineapple chunks (1 inch)
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 Tbsp. lite soy sauce
2 green onions, cut diagonally into thin slices

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.

Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 45 mg, Sodium 310 mg, Carbohydrate 21 g, Fiber 2 g, Sugar 14 g, Protein 15 g

SESAME CHICKEN STIR-FRY



Sesame Chicken Stir-Fry image

"When our children were little, my husband frequently worked late," recalls Michelle McWilliams of Fort Lupton, Colorado. "This eye-catching stir-fry was a satisfying alternative to a big dinner for me and the kids."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 1 serving.

Number Of Ingredients 13

1 boneless skinless chicken breast half, cut into thin strips
2 teaspoons canola oil
7 snow peas
1 cup fresh broccoli florets
1/3 cup julienned sweet red pepper
3 medium fresh mushrooms, sliced
3/4 cup chopped onion
1 tablespoon cornstarch
1 teaspoon sugar
1/2 cup cold water
3 to 4 tablespoons soy sauce
Hot cooked rice
1 teaspoon sesame seeds, toasted

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.

Nutrition Facts : Calories 398 calories, Fat 14g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 2858mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 7g fiber), Protein 36g protein.

CHICKEN SESAME NOODLE STIR FRY



Chicken Sesame Noodle Stir Fry image

Adapted from the a cookbook called 'Healthy Cooking for Your Kids'. Tired of 'hiding' vegetables in cheese sauces? Here is a nice way get your toddler to eat vegetables.

Provided by WizzyTheStick

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 15

1 teaspoon red wine vinegar
1 tablespoon low sodium soy sauce
1 tablespoon low-sugar low-sodium ketchup
2 tablespoons orange juice
1 teaspoon clear honey
1 teaspoon cornflour
1 tablespoon canola oil
3 1/2 ounces boneless skinless chicken breasts (cut into strips)
2 spring onions (finely sliced)
2 ounces baby corn (halved lengthways)
1 carrot (cut into thin strips)
1/2 red pepper (deseeded and chopped)
1 christophene (deseeded and diced. You can substitute 1/2 courgette)
1 3/4 ounces chow mein noodles
2 teaspoons sesame seeds

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.

Nutrition Facts : Calories 347.8, Fat 18.2, SaturatedFat 2.2, Cholesterol 31.8, Sodium 460.1, Carbohydrate 33, Fiber 4.1, Sugar 8.7, Protein 15.6

EASY SESAME CHICKEN STIR-FRY



Easy Sesame Chicken Stir-Fry image

There is no sauce to this recipe, and you may omit the sesame oil if desired, the chicken is still great with just the added soy sauce, but I suggest to increase if you are not using the sesame oil --- unless you have a huge wok you will need to make this in two batches so the chicken will cook evenly --- this is quick and very easy to make, to save time you may slice the breasts up 24 hours in advance --- my family like lots of heat so I most always add in 1 teaspoon crushed chili flakes, do not make this omitting the cornstarch it will not be the same --- all ingredients may be adjusted to taste, serve with cooked rice or noodles :)

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 28m

Yield 4 serving(s)

Number Of Ingredients 9

8 boneless skinless chicken breasts (sliced into bite-size pieces, about 1-inch or a little larger or cut into strips)
1/4 cup cornstarch
4 tablespoons vegetable oil
1 teaspoon seasoning salt, divided
fresh ground black pepper (to taste)
2 tablespoons low sodium soy sauce
2 teaspoons sesame oil, divided (or use a much as desired)
toasted sesame seeds
1 small finely chopped green onion (optional)

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.

Nutrition Facts : Calories 435, Fat 18.8, SaturatedFat 2.9, Cholesterol 136.9, Sodium 454.1, Carbohydrate 8.1, Fiber 0.1, Sugar 0.1, Protein 55

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