Wednesday, August 01, 2007

Sesame Chicken



Killer. This was truly killer chicken. Some people don't like chicken - I realize that. Some people don't eat chicken - I realize that, too. I know vegetarians, vegans, people who hate chicken and people who don't eat it because it doesn't match their blood type. But Brad and me? We like chicken, and we eat a lot of it. Brad would live off chicken fingers and meatloaf if I'd make them everyday, but I won't. I like to switch it up. (And besides, you can't post the same recipe over and over on your food blog, right?)

I've told you before about how I like Chinese food but don't eat it often these days because it's just so fattening. (I guess that's what makes it so good, huh?) Sesame chicken is one of my favorite take-out foods so I was excited to run across a recipe to make it at home. I have to admit I was a bit concerned that it wouldn't turn out very well, but when I saw soy sauce and honey I could tell this recipe was on the right track.

It came together very quickly, and although it isn't a low-fat dish I think it definitely cut the calories from take-out style. I used 3 tablespoons of olive oil instead of vegetable oil, which was a good switch-out I think, and I had no trouble browning the chicken. The onion wedges were a bit too large for us, and I think next time I'll chop them smaller and add some broccoli. Brad ate the leftovers the day after, and he deemed it "really good." Served with brown rice this is a great, quick meal. And, once again, it satisfied my craving for Chinese!

Sesame Chicken (Printer-friendly version here)
AllRecipes - Submitted by Amber


INGREDIENTS:1 cup all-purpose flour
1/2 cup toasted sesame seeds, divided
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder (I used allspice.)
1 teaspoon crushed red pepper flakes (optional)
5 (6 ounce) skinless, boneless chicken breast halves - cut into chunks
5 tablespoons vegetable oil
1/2 yellow onion, cut into wedges
1/2 cup green bell pepper, seeded and thinly sliced
2 tablespoons teriyaki sauce
2 tablespoons honey

DIRECTIONS:
1.
In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter.
2. Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside.
3. Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return onion and bell pepper to the skillet. Warm through, and serve.

8 comments:

  1. (sorry if this posts twice - I tried leaving a comment earlier and it hasn't appeared)
    This looks really yummy - I'm just wondering if I can work in my new toasted sesame oil somewhere for added Asian flair?

    Oooh, I tried your cocoa pound cake last night and so far, it looks amazing... I'll let you know my co-workers' final verdict this afternoon!

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  2. So the pound cake is great, though I'm going to bake it for about 5-6 minutes less next time. Tonight... I'm going to grill the left-over slices and top it with some freshly whipped cream! Thanks for the recipe!

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  3. Another great lower-calorie Chinese, just like the eggroll dish. Thanks!

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  4. Oh I love chicken lol this is a great recipe & alot cheaper then takeoutit looks delicious

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  5. I'm going to have to try that!!!

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  6. I love make your own takeout. It's one of the reasons why I like Rachael Ray :) Looks great.

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