I'm not quite sure where to begin, as my love for these recipes is overwhelming. Katie first posted the sesame noodles over at Good Things Catered, and I was instantly smitten. Then the sesame chicken appeared and the two recipes immediately went on the menu. I knew they would be great, because a) they are from Katie, and b) hello, sesame anything is awesome!
Little did I realize the joy that would befall me when I had the first bite of this chicken. It was out-of-this-world-good! There is something magical about this simple combination of ingredients, and I happily made the same chicken again the very next weekend!
Sesame ChickenSource: Slightly adapted from Good Things Catered
- 4 boneless, skinless chicken breasts
- 1 tsp sesame oil
- 1 heaping Tbsp Chinese garlic chili sauce (I improvised with 1 tablespoon good quality hot sauce and 1 clove worth of grated garlic)
- 1/2 cup whole wheat bread crumbs (Katie lists 1 cup, but I found it was way more than I needed)
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1 Tbsp black sesame seeds
- 1 tsp olive oil
-In medium bowl, combine chicken, sesame oil and garlic chili sauce.
-Toss to combine well and place in fridge.
-Marinate chicken for at least 20 minutes and up to 2 hours.
-Remove from fridge when ready to cook and place a nonstick pan on stove over medium heat.
-Preheat oven to 350 degrees.
-Place olive oil into pan and heat until almost smoking.
-Meanwhile another shallow bowl, add bread crumbs, garlic powder, salt, pepper, sesame seeds and toss to combine.
-Using tongs, place chicken breast into bread crumb mixture and coat well.
-Place into hot pan and repeat with remaining chicken breasts.
-Cook until golden in color on one side, about 2-3 minutes and flip.
-Cook an additional 2-3 minutes and place pan into preheated oven.
-Bake until internal temperature of 160 is achieved (do not over cook) and remove, about 10-15 minutes.
-Place chicken on warm serving plate, let rest for at least 10 minutes and serve.
Source: Slightly adapted from Good Things Catered
- 1 (8oz) package whole wheat thin spaghetti (we use Barilla Plus)
- 1 large carrot, ends removed and sliced into thin matchsticks
- 1 cup snow peas, rinsed
- 1 heaping Tbsp tahini
- 1 Tbsp creamy natural peanut butter
- 1/2 tsp good quality sesame oil
- 1 Tbsp rice vinegar
- 1 Tbsp low sodium soy sauce
- 6 green onions, sliced thinly, dark green ends removed
- 2 Tbsp sesame seeds
- 1 cup reserved pasta water
Directions:-Cook pasta according to package directions.
-Meanwhile, in large bowl, combine tahini, peanut butter, sesame oil, rice vinegar, soy sauce and green onions.
-Stir to combine well and set aside.
-In last 2 minutes of cooking time, add carrots and snow peas to boiling water.
-Remove 1 cup pasta water from pan and set aside.
-Drain pasta and vegetables, and place into large bowl along with other ingredients.
-Add 1/2 of reserved pasta water and toss to combine all ingredients.
-Add sesame seeds, let sit for 1 minute and add additional pasta water to obtain desired consistency
-Serve warm or cold.