Sesame Chicken

I made this for dinner Friday night along with crab meat and cheese wontons.  I also picked up some egg rolls from a local restaurant and served the Cheesecake Squares for dessert.

3 whole boneless, skinless chicken breasts, cut into 1-inch cubes

2 tablespoons sesame seeds, optionally toasted

3 1/2 - 4 cups oil for deep-frying

 

Marinade:

2 tablespoons soy sauce

1 tablespoon cooking wine or dry sherry

1/2 teaspoon of sesame oil

2 tablespoons flour

2 tablespoons cornstarch

2 tablespoons water

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon vegetable oil

Sauce:

1/2 cup water

1 cup chicken broth

1/8 cup vinegar

1/4 cup cornstarch

1 cup sugar

2 tablespoons soy sauce

2 tablespoons sesame oil

1 clove garlic (minced)

Mix the marinade ingredients and marinate the chicken for 20 minutes. Deep-fry the chicken, a few pieces at a time, until golden brown.  Drain on paper towels or place in the oven on the lowest setting.  

While frying the chicken, make the sauce.  Mix together sauce ingredients in a small pot and bring to a boil, stirring continuously.  Reduce heat to low while finishing the chicken.  Add about half of the sesame seeds to the sauce.  Just before all the chicken is cooked, bring the sauce back to a boil.  Pour the sauce over the chicken and sprinkle remaining sesame seeds.  Serve over rice.

Chicken Fajita Pizza

4 - 6” flour tortillas
1 1/2 cups shredded Mexican cheese blend
1 cup shredded cooked chicken
1/2 cup salsa
1/2 cup chopped green bell pepper
1/2 cup chopped tomato, seeded
1/4 cup olive slices

Heat oven to 350. Place tortillas on cookie sheet; sprinkled 2 T cheese on each. Bake 4-5 minutes or until melted. Toss chicken with salsa; spread on tortillas. Toss peppers with remaining cheese; sprinkle over chicken mixture. Bake 7-10 minutes or until thoroughly heated and cheese is melted. Top with remaining ingredients.

Grilled Pineapple Chicken Tenders

1 cup pineapple juice
½ cup packed brown sugar
1/3 cup light soy sauce
2 pounds chicken breast tenders

Skewers

In small saucepan over medium heat, combine all ingredients but chicken. Remove from heat just before mixture comes to a boil. Place chicken tenders in medium bowl and cover with pineapple marinade. Refrigerate for at least 30 minutes. Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers. Lightly oil the grill grate. Grill tenders for 5 minutes per side or until juices run clear.

You may also add bell peppers or onions to skewers for kabobs.

Enchiladas

1 package tortillas
1 tablespoon of margarine (or extra virgin olive oil)
1/2 cup chopped onion
1 fresh glove of garlic, minced (or equivalent from a jar)
1- 4 ounce can diced green chiles, drained
1/2 cup sour cream
1- 10 3/4 ounce can condensed cream of chick soup
1 1/2 cups cubed skinless chicken breast
1 cup shredded cheddar cheese
1/4 cup milk

*measurements do not have to be exact :-)

Remove tortillas from fridge and heat oven to 350. Cook chicken with onion and garlic in margarine or olive oil. Stir in chiles, sour cream, and soup. Mix well. Set some sauce aside (without meat). Add 1/2 cup of cheese. Warm tortillas, fill with chicken mixture, and roll. Place seam side down in a sprayed baking dish. Mix reserved sauce with milk and spoon over rolled tortillas. Top with remaining cheese. Bake 30-35 minutes, until cheese is golden and bubbly.

*For beef enchiladas, use burger instead of chicken and enchilada sauce or tomato soup in place of cream of chicken soup.

I often use mild enchilada sauce in place of soup for chicken or beef enchiladas. Given that, I don't add the milk and I reserve enchilada sauce only to top the enchiladas before baking.