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Sesame Chicken Recipe

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This recipe for Sesame Chicken, by , is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Louise Wobig
Added: Monday, August 6, 2007


2 whole chicken breasts cut into 1 inch strips (4-5 of the frozen ones)
2 c. flour
4 T. sesame seeds
oil for frying
snow peas
carrots sliced, peeled
broccoli and cauliflower cut into flowerets and blanched
water chestnuts

1 inch piece ginger, peeled and thinly sliced—buy the stuff in the jar like the garlic
3 cloves garlic, peeled and split—use the stuff in the jar
pinch of cayenne or 4 fresh chili, minced
1 tsp. chili powder
2 T. sesame oil
2 c. white wine
3 c. soy sauce

Marinate chicken overnight or at least 1 hour.

Combine flour and sesame seeds and roll chicken in mixture—or throw it all in a big baggie and shake it together. Fry chicken in oil. Remove chicken. Deglaze skillet with 3 cup of strained marinade--or use another pan. Cook carrots alone for a while, add the cauliflower and broccoli. Then add the snow peas and chestnuts and cook just enough to heat. You can add a bottled sauce if there’s one you like—or you can add a little of the marinade.
Otherwise, just plain veggies are good, too.
Add chicken and toss well.

For gravy, you can add a little cornstarch to the marinade—be sure you add it to the COLD marinade. Cook and stir until thick.

Number Of Servings:
Number Of Servings:
serves 4
Personal Notes:
Personal Notes:
This is really a two person job, but you can cook the chicken ahead and keep in warm in a 200 degree oven.




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