Sesame Chicken

Thursday, November 12, 2009

I will admit, I'm not a big fan of Chinese food but I do love Sesame Chicken.  We went out to dinner earlier in the week and I ordered Sesame Chicken, which I haven't had in the longest time. It inspired me to try to figure out how to make my own. I wasn't too confident as the last time I made Chinese, my Lo Mein went straight from my wok to my garbage. It wasn't so last night. It was delicious!  My husband felt that the sauce could have more sugar but I thought it was just fine.  So, in making, when you taste the sauce, you can add more to it to taste.

Sesame Chicken

Marinade
2 tablespoons flour 
2  tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons soy sauce
1 tablespoon dry sherry
2 tablespoons water
1 teaspoon canola oil
1 dash sesame oil
1 pound boneless chicken breast meat - cubed
Oil for frying

Sauce
1 cup chicken broth
1/2 - 1 cup white sugar (depending on how sweet you want it)
2 tablespoons white vinegar 
2 tablespoons soy sauce
2 tablespoons sesame oil
1 1/2  teaspoon chile paste
1/4 teaspoon garlic powder
1/4 cup cornstarch
1/2 cup water

Garnish
2 tablespoons sesame seeds
2 tablespoons green onion

Mix flour, cornstarch, baking soda and baking powder into a bowl.  Add soy sauce, sherry, water, oil and sesame oil to mixture. Whisk until smooth.  Add chicken and stir until chicken is coated in batter.  Cover and refrigerate for about 30 minutes.

While chicken is marinating, in a small saucepan, add chicken broth, sugar, vinegar, soy sauce, sesame oil, chile paste and garlic powder. Whisk and bring to a boil.  In a measuring cup, add cornstarch and 1/2 cup of water; dissolve and add to boiling sauce. Simmer and whisk sauce until it thickens (about 2 minutes). Turn heat to low and keep sauce warm.

In wok, heat oil on medium high heat.  Add chicken in small batches and fry until golden brown (about 5 minutes).  Drain on wok rack and start next batch.  After chicken has drained, put on a plate lined with paper towel and slightly tent plate with foil to keep chicken warm. Once all chicken has been cooked, transfer to serving dish and pour sauce over chicken. Garnish with sesame seeds and green onion. Serve with your favorite rice.

Enjoy!

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Touchdown Chicken

Touchdown Chicken

Friday, September 11, 2009

Are you ready for some football?  My whole family is happy that football season is here. It's a tradition to serve finger food while we watch our games on Sunday. Touchdown Chicken is a great little treat because it's quick to make and very satisfying.

Touchdown Chicken

2 lbs. chicken breast, cut into bite size pieces
2/3 c. flour
1 tsp. paprika
1 tsp. poultry seasoning
2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. black pepper
1 c. milk
oil for frying

Trim fat from chicken and cut into bite size pieces.

In medium bowl, mix flour, paprika, poultry seasoning, salt, garlic powder, onion powder and black pepper.  Dip chicken nuggets in flour mixture and set on wire rack for about 5 minutes.

Heat oil in frying pan over medium heat.  In small bowl, pour milk into bowl.  Dip nuggets in milk and then in flour mixture. Make sure nuggets are coated completely.

Fry chicken nuggets in oil over medium heat until all sides are golden brown.  Serve with Simple Garlic Dip.

Enjoy!

Chicken Cordon Bleu with Wine Sauce

Tuesday, August 25, 2009

I love sauce and gravy. Whether it be Country Fried Chicken or Pot Roast, it has to be coated with something. This recipe is the basic Chicken Cordon Bleu with a twist - a white wine sauce that you can put on the chicken and noodles. It is out of this world.

For something different or if you don't have a lot of time, don't wrap the ham and swiss in the chicken. Just bread the chicken, brown it and let it simmer in the wine for about 15 minutes.

Chicken Cordon Bleu with Wine Sauce

4 thin cut, boneless chicken breasts
4 slices of thin deli sliced ham
4 slices of deli sliced swiss
3 tbsp. flour
1 tsp. paprika
1 tsp. poultry seasoning
3 tbsp. butter
3/4 c. white wine (Chardonnay or Pinot Grigio)
1 chicken bouillon cube or envelope
1 tbsp. cornstarch
1 cup half and half

Lay chicken breasts flat and fold cheese and ham slices to fit on top. Fold chicken over filling and fasten with skewer or toothpick.

Mix flour, paprika and poultry seasoning in a small bowl. Roll chicken rolls in mixture until well coated.

Melt butter in 12" skillet over medium heat. Add chicken rolls. Brown all sides. Add bouillion and wine and reduce heat to low. Cover and simmer for 30 minutes. Remove cover and let simmer uncovered for about 5 minutes. Remove chicken and skewers/toothpicks.

Mix cornstarch and half and half in cup until well blended. Add to skillet and stir constantly. Cook until thickened.

Serve sauce with chicken and egg noodles.

Enjoy!

Santa Fe Chicken Egg Rolls

Monday, August 17, 2009

Here is another recipe I recreated from a restaurant. The combination of black beans and corn are very pleasing to the palate. This recipe makes six egg rolls - you can easily double or triple.

Santa Fe Chicken Egg Rolls

1 c. cooked and shredded chicken
1 tbsp. butter
1/4 c. black beans
1/4 c. frozen corn

1 package egg rolls
Shredded Cheddar Cheese

Shred cooked chicken. Melt butter over low heat in small pot. Add chicken, beans and corn. Cook on low for about 5 minutes or until corn has thawed.

Take 1 egg roll wrapper and place on dry cutting board. Wet boarder of wrapper with a little water. Put 2 tbsp of filling on wrapper and add 1 tbsp of cheddar cheese. Wrap egg roll according to instructions.

Deep fry egg roll in oil until golden brown on all sides. Drain on paper towel. Serve with ranch dressing with some carrots and celery.

Buffalo Chicken Egg Rolls

I love trying to re-create a meal that I've had at a restaurant. These chicken egg rolls are heaven. They are very easy to make and are very yummy. You can either boil a chicken breast with some spices or take the easy way and buy a rotisserie chicken.

Buffalo Chicken Egg Rolls

1 c. cooked and shredded chicken

1 tbsp. butter

1/4 c. Texas Pete Hot Sauce

1/4 c. chopped carrots

1 package egg rolls

Crumbled blue cheese

Shred cooked chicken. Melt butter over low heat in small pot. Add chicken, carrots and hot sauce. Cook on low for about 5 minutes.

Take 1 egg roll wrapper and place on dry cutting board. Wet boarder of wrapper with a little water. Put 2 tbsp of filling on wrapper and add 1 tbsp of blue cheese. Wrap egg roll according to instructions.

Deep fry egg roll in oil until golden brown on all sides. Drain on paper towel. Serve with blue cheese dressing with some carrots and celery.