Sesame Chicken With Mustard Plum Sauce Recipes

SESAME CHICKEN WITH MUSTARD SAUCE

Steps:

• In a large resealable plastic bag or shallow glass container, combine the first nine ingredients; mix well. Add chicken and turn to coat. Seal or cover and refrigerate for 8 hours or overnight, turning occasionally. Drain and discard marinade. , In a shallow dish, combine bread crumbs and sesame seeds. Dredge the chicken in the crumb mixture. Place in a greased 13-in. x 9-in. baking dish. Combine butter and shortening; drizzle over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear. , Meanwhile, combine sauce ingredients in a saucepan; heat through. Serve with the chicken.

~ SESAME CHICKEN W/ HONEY MUSTARD SAUCE ~

Steps:

• 1. Make sauce and refrigerate until chicken is done. Blend 1 cup mayonnaise with honey and Dijon mustard. Cover and refrigerate...this dip is good with any chicken tender recipe...or whatever you enjoy dipped in this type of sauce.
• 2. Preheat oven to 425 degree F. In a medium sized bowl, mix well, 1/2 cup mayonnaise, onion, dry mustard, paprika and garlic salt.
• 3. Add chicken and toss to coat well.
• 4. In a shallow dish, I use a pie plate or bowl, add bread crumbs and sesame seed, toss to combine.
• 5. Lightly spray a baking sheet with non stick cooking spray. Roll chicken pieces into the crumb mixture to coat. Place on baking sheet, in a single layer.
• 6. Bake for 10 - 12 minutes, then flip to other side and cook until golden or desired crispiness.
• 7. Serve with sauce and enjoy!

SESAME CHICKEN SAUCE

Steps:

• Mix chicken broth, brown sugar, vinegar, soy sauce, sesame oil, chile paste, and garlic together in a small pot. Bring to a boil. Reduce heat to a simmer.
• Dissolve cornstarch in water; add to the simmering mixture. Cook until sauce thickens, about 10 minutes.

CHICKEN BREAST WITH MUSTARD AND SESAME SAUCE

Steps:

• Place chicken breasts in a pot in a single layer, skin-side down.
• In a blender, puree the scallions and ginger with 1 cup of water. Add to pot with chicken.
• Add cold water to pot to cover chicken by 1 inch.
• Bring to a boil over high heat. Reduce heat to low and simmer until cooked through, about 20 minutes.
• Plunge chicken into cold water to cool to room temperature. Remove the breast meat in 4 intact halves, discarding skin and bones.
• Cut each breast half crosswise on the diagonal into 1/2 inch slices. Arrange 1 half-breast on each serving plate.
• In a bowl, whisk together the mustard, vegetable oil sesame oil, and sherry. Spoon some of the sauce over the chicken on each plate; serve the remainder of the sauce in a dish on the side.

SESAME CHICKEN WITH MUSTARD PLUM SAUCE

Steps:

• In a ziploc plastic bag, combine buttermilk, lemon juice, Worcestershire sauce, salt, pepper, paprika, soy sauce, oregano and garlic; mix well.
• Add in chicken breasts and turn to coat.
• Seal or cover and chill for 8 hours or overnight, turning occasionally.
• After 8 hours, drain and discard the marinade.
• Set oven to 350 degrees.
• Grease a shallow 13x9-inch baking dish.
• In a shallow dish, combine the dry bread crumbs and sesame seeds.
• Dredge the chicken in the crumb mixture.
• Place in prepared baking dish (sprinkle with more salt and pepper if desired, I use seasoning salt for this).
• Combine the melted butter and Crisco; drizzle over chicken.
• Bake, uncovered for 35-40 minutes or until chicken is done.
• Meanwhile, combine the sauce ingredients in a saucepan; heat through.
• Serve with/on the chicken.
• Delicious!