Sesameencrustedchickenbreastswithgingersoysauce Recipes

SESAME ENCRUSTED CHICKEN BREASTS WITH GINGER-SOY SAUCE

Steps:

• Preheat oven to 350*F. For the chicken breasts, season chicken with salt and pepper. In a small bowl, mix sesame seeds and chile flakes and then dredge the chicken breasts in the mixture to coat them. Heat vegetable oil in a large saute pan until smoking hot. Add chicken brests and brown each side well, about 2 minutes per side.
• Remove chicken from pan and transfer to a baking pan. Bake for another 3 to 5 minutes until the chicken breasts are just cooked through.
• For the sauce,while the chicken breasts are baking, heat veg. oil in the same pan you removed them from. Add the garlic and gingerroot and saute until you can smell the aroma, 1 to 2 minutes over high heat. Add mirin wine and boil over high heat until reduced by half, 2 to 3 minutes. Add chicken stock and boil over high heat to reduce a bit, 2 to 3 minutes.
• If the chicken breasts are finished cooking by this time, remove them from the oven and allow to stand. Add hoisin sauce and chile sauce to saute pan and bring to a boil. Season with sesame oil, basil, and soy sauce.
• Serve chicken breasts over steamed rice or couscous. Serve half of the sauce over the chicken and the remainder on the side. This will not be a very thick sauce; it is meant to be thin and light. Enjoy!

SPICY GINGERSNAP ENCRUSTED CHICKEN BREAST

Steps:

• Preheat oven to 375°F.
• Combine crushed gingersnaps, garlic powder, paprika, cayenne pepper, salt and pepper in a wide bowl.
• Pound chicken breasts with a meat mallet to 1/2-inch thickness.
• Coat the bottom of a baking pan with approximately 1 tbs. of cooking spray.
• Spray each side of both chicken breasts with approximately 1 tbs. cooking spray and dredge in gingersnap mixture.
• Lay chicken breasts side-by-side in baking pan. Sprinkle desired amount of leftover gingersnap mixture on and around chicken breasts.
• Bake for 25-30 minutes or until chicken is done (juices run clear when pricked with a fork).

GLUTEN-FREE GINGER SOY SESAME CHICKEN

Steps:

• Mix all ingredients except for chicken in a stainless steel or glass mixing bowl.
• Add chicken tenders and stir to coat.
• Cover and refrigerate at least three hours.
• Place chicken on a jelly roll pan or shallow baking pan and pour liquid over the top.
• Bake at 350 degrees 10 minutes, turn chicken over and bake 10-15 minutes longer or until chicken is done.
• Serve over rice, or steamed broccoli.

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-CRUSTED CHICKEN

Steps:

• Heat gas or charcoal grill. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/2 inch thick.
• In small bowl, stir orange peel into teriyaki glaze. Reserve 2 tablespoons glaze mixture for serving. Brush both sides of chicken with remaining glaze mixture. Sprinkle sesame seed over both sides of chicken; cover chicken with piece of waxed paper and lightly press seed into chicken.
• Place chicken on grill over medium heat. Cover grill; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken from grill to serving plate. Spoon reserved 2 tablespoons glaze over chicken. Sprinkle with onions.

GRILLED CHICKEN BREAST WITH GINGER AND SOY

Steps:

• Combine the 1 cup soy sauce, 1/4 cup olive oil, 2 tablespoons sesame oil, half of the lime juice, ginger, and garlic, and 1/4 cup cilantro in the bottom of each of 2 large freezer bags. Put 2 chicken breasts in each bag and get them coated with the marinade. Then set the bags on a work surface, force the air out and seal them. Allow chicken to marinade for 1 hour. You can also freeze the chicken right in the marinade at this point. To do so fold each bag over the chicken 3 times, tape them well, and date them. Put it in the freezer for up to 2 months.
• Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a non-stick surface.
• Remove the chicken breasts from the marinade and season with salt and pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm. Serve with the sesame noodles and cucumber pickles.