Tuesday, January 29, 2008

Sesame Chicken

Serves 4

This recipe is from Moogie. Parentheses are Moogie’s notes; brackets mine.

In a large skillet heat:

2 T canola oil

Sprinkle

4 boneless, skinless breasts with

Paprika

And place in skillet and brown on both sides. Remove chicken. Place in the skillet and brown lightly

2 T sesame seeds (I use more) [I use 4 T]

Remove from heat. Add

¼ c sugar [I omit]
2 T (or less) cornstarch

1/8 t ginger (chopped candied, I use more) [I use 2T chopped Naked Ginger/Australian Premium Young Ginger from Whole Foods, 3T if using pineapple, see below]

1/3 c soy sauce
1 scant cup water [or water/pineapple juice, if using pineapple, see below]
Minced garlic

Return to heat. Cook, stirring until thickened. Add chicken, cover and simmer 45 minutes [30 minutes] or until chicken is tender. After chicken has cooked for 15 minutes add:

1 18 oz can crushed pineapple (optional) [unsweetened and drained]

Serve with rice.

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