One of my all time favorite American-Chinese dishes is Sesame Chicken. So delicious, and so very, very bad for you. Breaded and fried chicken that is then coated in a sticky sweet-spicy sauce? Probably not health food. So when Andy and I discovered a recipe in our Joy of Cooking for Sesame Chicken that looked much healthier, we decided to give it a shot. Here's the recipe as we make it:
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| The cast of characters. If you can't find Tahini Paste where you live, creamy peanut butter is a good substitute. However, you can then leave out the sugar. |
Step One: Boil a large pot of water and add the 3 bone-in chicken breasts. Cook 8-10 minutes until complete.
Step Two: While that is going on, do the following:
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| Step Three: Chop up one green onion/scallion and grate about that amount of ginger - it should be about 2 teaspoons worth when grated. |
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| Step Four: In a large mixing bowl, whisk together 1/4 cup tahini paste (or peanut butter) and 2.5 TB sesame oil until well combined. |
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| Step Five: To the tahini/sesame mixture, add the scallions, ginger, 2.5 TB soy sauce, 1 TB white vinegar, chili paste/Sriacha to taste (optional - I used a bit less than a TB), and 1 tsp sugar. |
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| Step Six: Whisk until well combined. |
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| Step Seven: Remove chicken from boiling water and allow to cool a bit until it can be handled; Shred the chicken and add to the bowl with the sauce. Mix thoroughly. |
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| Step Eight: Serve over rice of your choice, we went with brown, and some veggies on the side. Ours was sauteed kale and carrots with garlic. |
Enjoy!
5 comments:
It looks pretty good, and certainly healthier than the deep fried version. I must say that the sauteed kale with carrots and garlic looks excellent.
That looks excellent (except of course for the carrots).
Just back after leaving some comments over on YOUR blog. Your recipe on OUR FAMILY COOKING BLOG looks to me like really good vittles.
You BOIL? the chicken?
I must admit I have not thought very much about that approach to chicken.
But it does seem like it should work.
Santini - Cut up carrot(s) into thin strips and de-rib/chop one bunch kale into bite size pieces. Sauté carrots in some olive oil for a few minutes, then add kale. Continue to cook until kale wilts as desired. A minute before done, add one clove minced garlic and salt/pepper to taste.
Gino - I was also skeptical about the boiling, but it works here.
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