Best 9 Sesame Chicken With Ginger Shiitake Cream Sauce Recipes

SESAME CHICKEN WITH GINGER SHIITAKE CREAM SAUCE

Steps:

• Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper. Place sesame seeds in a shallow bowl; dip chicken in sesame seeds., In a large skillet, cook chicken in oil over medium heat for 6-8 minutes on each side or until a thermometer reads 170°. Remove and keep warm., In the same skillet, cook and stir the mushrooms, ginger and garlic in soy sauce and butter for 3 minutes. Add cream and mustard; cook and stir for 6-8 minutes or until thickened. Serve sauce with chicken and rice.

SESAME GINGER CHICKEN

Steps:

• For the chicken marinade: In a mixing bowl, combine the chicken with the sesame oil, sugar, soy sauce and pepper. Toss to coat, cover, place in the refrigerator and let sit 1 hour. For the stir-fry: Remove the chicken from the fridge. Add 1 cup cornstarch to a shallow baking dish and dredge each piece of chicken, shaking off any excess. Fill a Dutch oven or high-sided saute pan with enough oil to completely submerge the chicken pieces. Heat over high heat until glossy and the temperature reaches 375 degrees F. Deep fry the chicken until golden brown, about 3 minutes, adding your chicken in batches to avoid overcrowding and to keep your oil from dropping in temp too much. Remove to a paper towel-lined plate. In a large saute pan, heat 1 tablespoon oil over medium heat. Add the garlic and ginger and cook until golden brown and fragrant, about 30 seconds. Next, add the rice wine, hoisin, oyster sauce, soy sauce, honey and the chili sauces; bring to a simmer. In a glass measuring cup, mix the remaining 2 tablespoons cornstarch with 1/4 cup very cold water (make sure you water is cold to avoid lumps!), whisking until combined. Add the mixture to the sauce and simmer for an additional minute, until the sauce thickens. Adjust seasoning to taste. Add in the fried chicken and toss to coat with the sauce. Add the lemon zest and juice. Garnish with toasted sesame seeds and scallions. Serve warm over rice.

SESAME GINGER CHICKEN

Steps:

• In a small bowl, combine the first four ingredients; set aside. Pound the chicken breasts to 1/4-in. thickness. Grill over medium-hot heat, turning and basting frequently with soy sauce mixture, for 8 minutes or until juices run clear. Garnish with onions.

CHICKEN AND NOODLES IN SESAME-GINGER DRESSING

Steps:

• Preheat the oven to 375 degrees.
• Divide the breasts in half, remove the cartilage and place them in a roasting pan. Roast for 25 minutes. Remove from the oven and cool.
• Cook the noodles in boiling water until done, about two minutes. Drain and run cold water over them. Drain.
• Combine the garlic, ginger, sesame paste, soy sauce, sugar, chili oil, sesame oil, rice vinegar and wine; mix well. Toss with the noodles and scallions.
• Shred the chicken and mix with the noodles. Add the coriander and toss.

SIMPLE SESAME GINGER CHICKEN

Steps:

• Blend the soy sauce, honey, sesame seeds, and ginger well.
• Baste the chicken breasts and broil or grill 5-8 minutes on each side, brushing frequently with sauce.
• Alternately, cube the chicken and baste/marinate in the sauce, then fry in very hot oil and serve with vegetables over rice as a stir-fry.

SESAME GINGER SAUCE

Steps:

• In a small bowl, whisk together soy sauce, mustard, sesame oil, ginger root, and water.

GOLDEN SESAME CHICKEN WITH GINGER DRESSING

Steps:

• Prepare the marinade first:.
• Combine egg whites, soy sauce, sesame oil, ginger, and scallion. Whisk together until frothy.
• Add the chicken and marinate, refrigerated, 30 to 40 minutes.
• Meanwhile, prepare the Ginger Dressing:.
• Combine the ginger, soy sauce, sherry, garlic, sesame oil, chili flakes, scallions, lemon juice and orange juice in a saucepan and bring to a boil.
• Reduce the heat and simmer 5 minutes.
• Remove from the heat and set aside while preparing the chicken.
• Sesame coating:.
• Mix the two types of seeds together. That's it.
• Cooking the chicken:.
• Drain the excess liquid from the chicken and dip them in the sesame seed coating, covering them completely on all sides.
• Place the chicken pieces on a tray in the refrigerator about 30 minutes before cooking to allow the coating to dry.
• This would be a good time to start preheating your oven to 350 degrees F.
• Heat the canola oil in a heavy pan.
• Saute chicken on each side until crispy on the outside. Use tongs to turn them.
• Transfer them to a cookie sheet (I cover the sheet with parchment paper first) and place in the oven 3 minutes to make sure they are fully cooked in the center. (Yes, you preheated an oven for all of 3 minutes baking. Do you want salmonella? Just do it!).
• Serve the chicken nuggets on a bed of raw spinach leaves and drizzle the Ginger Dressing over the top or put in a bowl to serve on a platter.
• You can thank me later.

GRILLED SESAME-GINGER CHICKEN

Steps:

• Heat gas or charcoal grill. In small bowl, mix teriyaki sauce, sesame seed and ginger.
• Carefully brush grill rack with vegetable oil. Place chicken on grill rack over medium heat. Cover grill; cook 15 to 20 minutes, brushing frequently with sauce mixture and turning after 10 minutes, until juice of chicken is clear when center of thickest part is cut (170°F). Discard any remaining sauce mixture.
• Serve chicken with noodles.

CHINESE RESTAURANT-STYLE SESAME CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cut chicken into about 1 inch X 2 inch pieces.
• In a large nonporous glass dish or bowl, combine the soy sauce, maple syrup, sherry, ginger and five spice powder. Mix together. Add chicken pieces and toss to coat. Cover dish and refrigerate for 20 minutes, turning once, to marinate. After 20 minutes, drain chicken, reserving marinade. Boil reserved marinade in a small saucepan for 5 minutes to remove risk of bacteria.
• Meanwhile, spread sesame seeds out evenly on an aluminum foil-lined cookie sheet. Bake in the preheated oven, to toast, for 10 minutes or until slightly browned.
• Heat oil in a medium skillet over medium high heat. In a shallow dish or bowl combine flour and salt and pepper to taste. Dredge chicken in seasoned flour, shaking off any excess. Brown chicken pieces in oil for about 1 minute each side. Spoon boiled marinade over chicken, reduce heat and saute all together for 1 more minute or until chicken is cooked through and no longer pink inside.
• Remove chicken pieces from heat and roll in toasted sesame seeds. Rinse and dry lettuce leaves; line serving platter with leaves and spoon chicken on top. Garnish with tomato wedges and serve.