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Skewered Sesame Chicken with Chili Dip Recipe

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This recipe for Skewered Sesame Chicken with Chili Dip, by , is from What's Cooking In The Neighborhood , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Candy Peters
Added: Thursday, September 25, 2008


Sesame Chicken:
2 Tbsp rice wine vinegar
¼ cup white sesame seeds
2 Tbsp sesame oil
¼ cup black sesame seeds
1 Tbsp freshly chopped garlic
2 tsp. cornstarch
2 Tbsp soy sauce
3 Tbsp flour
1 large, whole, boneless, skinless, chicken breast (about 1 1/3 lbs.)
peanut oil
48 snow peas

Chili Dip:
1 Tbsp. rice wine vinegar
¾ cup mayo
2 Tbsp chili paste with garlic
1 Tbsp. sugar
1 Tbsp soy sauce
dash of Tabasco
1 tsp. sesame oil
1 red bell pepper, hollowed out
1 Tbsp. minced fresh ginger root
kale leaves for garnish, if desired

To prepare chicken: Cut meat into 48 bit sized chunks. Mix the vinegar, sesame oil, garlic, and soy sauce; pour over the chicken. Cover and refrigerate over night. When ready to cook, mix the sesame seeds, cornstarch and flour. Dip the marinated chicken in the sesame seed mixture. Place on tray and let stand for 10 minutes. Heat ¼ in of the peanut oil in a sauté pan and brown the chicken on all sides in batches, without crowding. Drain on paper towels.

Remove tips, tails, and strings from the snow peas. Place in a saucepan with a few tablespoons of boiling water; cover and steam for 1 minute over high heat. Cool in ice water and pat dry. Wrap each pea pod around a chicken piece and fasten with a wooden skewer.

To prepare dip: combine all ingredients, blending well. Fill the red pepper shell.
To assemble: line a serving platter with kale leaves. Place the pepper with the Chili Dip in the center. Arrange the skewered chicken pieces around the pepper. Serves12.




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