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Tuesday, March 9, 2010

Sesame Chicken and Noodles

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!   

 
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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 Chicken
Source: 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
Directions:
-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.

 


 

Sesame Noodles
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.

 

2 comments:

Katie said...

Ok, I'm sooooooooooooo flattered by your review. :) :) :) Yours looks a lot more delicious and I love your adaptations! :)

DailyChef said...

That picture is remarkable. The chicken looks so tender and I can just imagine the sesame flavor!