Sesame Chicken With Ginger Shiitake Cream Sauce Food

SESAME CHICKEN WITH GINGER SHIITAKE CREAM SAUCE

Steps:

• Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper. Place sesame seeds in a shallow bowl; dip chicken in sesame seeds., In a large skillet, cook chicken in oil over medium heat for 6-8 minutes on each side or until a thermometer reads 170°. Remove and keep warm., In the same skillet, cook and stir the mushrooms, ginger and garlic in soy sauce and butter for 3 minutes. Add cream and mustard; cook and stir for 6-8 minutes or until thickened. Serve sauce with chicken and rice.

SESAME GINGER CHICKEN

Steps:

• For the chicken marinade: In a mixing bowl, combine the chicken with the sesame oil, sugar, soy sauce and pepper. Toss to coat, cover, place in the refrigerator and let sit 1 hour. For the stir-fry: Remove the chicken from the fridge. Add 1 cup cornstarch to a shallow baking dish and dredge each piece of chicken, shaking off any excess. Fill a Dutch oven or high-sided saute pan with enough oil to completely submerge the chicken pieces. Heat over high heat until glossy and the temperature reaches 375 degrees F. Deep fry the chicken until golden brown, about 3 minutes, adding your chicken in batches to avoid overcrowding and to keep your oil from dropping in temp too much. Remove to a paper towel-lined plate. In a large saute pan, heat 1 tablespoon oil over medium heat. Add the garlic and ginger and cook until golden brown and fragrant, about 30 seconds. Next, add the rice wine, hoisin, oyster sauce, soy sauce, honey and the chili sauces; bring to a simmer. In a glass measuring cup, mix the remaining 2 tablespoons cornstarch with 1/4 cup very cold water (make sure you water is cold to avoid lumps!), whisking until combined. Add the mixture to the sauce and simmer for an additional minute, until the sauce thickens. Adjust seasoning to taste. Add in the fried chicken and toss to coat with the sauce. Add the lemon zest and juice. Garnish with toasted sesame seeds and scallions. Serve warm over rice.

SESAME CHICKEN WITH SPICY DIPPING SAUCE

Steps:

• In a food processor, combine the onion, garlic, and ginger and pulse to mince. Place in a bowl and combine with the lemon juice, olive oil, soy sauce, rum, crushed red pepper, sugar, and salt. Shake, or stir well, before use. Cut the chicken breast into 2-inch strips. Put in plastic bag or tub with marinade. Marinate in the refrigerator overnight.
• Preheat the oven to 400 degrees F.
• Combine sesame seeds with the flour. Dredge marinated chicken strips in the flour-sesame mixture. In a skillet, heat enough canola oil to lightly coat the bottom of the skillet until hot, but not smoking. Cook chicken strips, on both sides until golden brown. Transfer to a shallow roasting pan and finish in the oven.
• To assemble:
• Toss the Sesame Noodles with some Soy-Ginger Vinaigrette and some fresh mesclun greens. Place the noodle salad on a plate and top with the cooked sesame chicken. Drizzle some Spicy Apricot Sauce over the chicken. Garnish with pickled ginger and a side of the apricot dipping sauce.
• Cook angel hair pasta in boiling, salted water for 2 minutes or until al dente. Drain and rinse with cold water to stop the cooking. Add the cilantro, scallions, olive, and sesame oils. Combine well.
• Combine all ingredients, except for the water, in a blender. Blend for 30 seconds. Then add the water and blend for another 10 seconds.
• Put all ingredients in a saucepan, and heat until the glaze melts. Whisk until smooth, and serve at room temperature. Add water if it gets too thick.

SIMPLE SESAME GINGER CHICKEN

Steps:

• Blend the soy sauce, honey, sesame seeds, and ginger well.
• Baste the chicken breasts and broil or grill 5-8 minutes on each side, brushing frequently with sauce.
• Alternately, cube the chicken and baste/marinate in the sauce, then fry in very hot oil and serve with vegetables over rice as a stir-fry.

SESAME CHICKEN WITH CREAMY SATAY SAUCE

Steps:

• Pour salad dressing into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 4 hours or overnight., Drain and discard marinade. Thread chicken onto metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill skewers, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until no longer pink, turning once., Meanwhile, in a small bowl, combine the cream cheese, coconut milk, peanut butter, lime juice, soy sauce and pepper flakes; sprinkle with cilantro. Serve chicken with sauce.

SESAME GINGER SAUCE

Steps:

• In a small bowl, whisk together soy sauce, mustard, sesame oil, ginger root, and water.

STICKY SESAME CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the honey, soy sauce, lemon juice and sesame seeds. Dip the pieces of chicken into the sauce to coat, then place in a lightly greased 9x13 inch baking dish.
• Bake for about 45 minutes in the preheated oven, until chicken is cooked through and sauce is caramelized.

PAN-SEARED TUNA WITH GINGER-SHIITAKE CREAM SAUCE

Steps:

• Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
• Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.

GRILLED CHICKEN WITH SESAME GINGER SAUCE

Steps:

• To make marinade: Combine soy sauce, lemon juice, oil, garlic, jalapeno, ginger and cumin in a plastic zipper bag.
• Add chicken and seal bag.
• Refrigerate a minimum of 2 hours or overnight.
• To make Sesame Ginger Sauce: Heat oil in a small saucepan over medium heat.
• Add ginger and sugar and a small amount of the water.
• Cook until softened.
• Remove from heat, add remaining ingredients.
• Cover and refrigerate for a minimum of 2 hours or overnight.
• Prior to serving, strain sauce (to remove minced ginger) and reheat.
• Remove chicken from marinade and grill until no longer pink in center, about 5 min per side.
• Thinly slice chicken and top with 1 tablespoon Sesame Ginger Sauce.

SESAME GINGER CHICKEN

Steps:

• In a small bowl, combine the first four ingredients; set aside. Pound the chicken breasts to 1/4-in. thickness. Grill over medium-hot heat, turning and basting frequently with soy sauce mixture, for 8 minutes or until juices run clear. Garnish with onions.

SESAME CHICKEN WITH CREAM SAUCE

Steps:

• Add oil to heated nonstick skillet (for electric skillet, set at 360 degrees F).
• Cut chicken breast into bite-size pieces, sprinkling with salt and pepper if desired.
• Cook for 8 minutes more or until chicken is white in appearance and firm to the touch.
• Sprinkle with lemon juice and sesame seeds.
• Add mushroom slices, cooking 2-3 minutes more and serve hot with cream sauce.
• Cream Sauce:.
• Combine ingredients in blender or food processor and mix together for 15 seconds.
• Pour mixture and 1 cup whipping cream into saucepan, stirring over low heat.
• Sauce may be stored for up to 3 days.
• When reheating, add 6 tablespoons whipping cream and stir completely before serving.

TUNA (OR FISH OR CHICKEN) WITH GINGER SHIITAKE CREAM SAUCE

Steps:

• Heat oven to 200 degrees.
• Heat a skillet on your stove to medium high.
• Grind a generous amount of pepper onto one side of tuna steaks (skip this if using chicken and see intro for instructions).
• Add oil to the pan. When it's very hot, add the tuna steaks, pepper side down. Cook for 1-2 minutes per side, until seared but still rare in the center. Remove from the pan and keep warm on a plate, tented with foil, in a 200 degree oven.
• In the medium-high pan where you seared the tuna (or chicken), add butter, onion, ginger and garlic. Sautee for a minute, just until the garlic becomes translucent (don't let it brown).
• Add shiitakes and cook, without stirring, until they brown slightly. Add the soy sauce and cream. Let it cook until it thickens enough to coat the back of a spoon. Add the lime juice and cilantro.
• Serve tuna, fish or chicken hot atop a bed of greens. Add wasabi mashed potatoes alongside. Top all with the sauce, and garnish with cilantro or chive sprigs.

GINGER SESAME CHICKEN

Steps:

• In a small bowl, combine the first seven ingredients until blended; set aside., In a large skillet or wok, stir-fry chicken in 1 tablespoon oil for 4-6 minutes or until no longer pink. Remove and keep warm., Stir-fry green pepper and onion in remaining oil for 2 minutes. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; heat through. Serve with rice.

CHICKEN AND NOODLES IN SESAME-GINGER DRESSING

Steps:

• Preheat the oven to 375 degrees.
• Divide the breasts in half, remove the cartilage and place them in a roasting pan. Roast for 25 minutes. Remove from the oven and cool.
• Cook the noodles in boiling water until done, about two minutes. Drain and run cold water over them. Drain.
• Combine the garlic, ginger, sesame paste, soy sauce, sugar, chili oil, sesame oil, rice vinegar and wine; mix well. Toss with the noodles and scallions.
• Shred the chicken and mix with the noodles. Add the coriander and toss.