Sesame Chicken With Brown Rice

sesame chicken

Felt like sesame chicken tonight, but to be honest there aren’t any Chinese restaurants by my house that I absolutely have been impressed with. Then I thought, it’s easy, much cheaper, and much healthier to make my own sesame chicken right at home. I love Asian flavors, they are the perfect blend of sweet and savory, and that’s exactly how I like my sesame chicken. I did some researching online and found an easy, quick recipe from Marcus Samuelson. I’ve seen him a lot on Food Network, so how bad can the recipe be. I did lessen the amount of some ingredients, but will leave the original link to his recipe below. With my sesame chicken I will make some healthy brown rice as a bed for my chicken, and dinner will be set. Feel free to make a green salad or healthy side dish like my french green beans with olive oil, parmesan and cashews to go along with your sesame chicken and brown rice!

Ingredients

6 boneless, skinless chicken breast halves
1 teaspoon olive oil
1/4 cup honey
1/4 cup soy sauce
1 cup water
1 tablespoons cornstarch
1 teaspoon fresh, ground ginger
2 garlic cloves, minced
1 tablespoon toasted sesame seeds

Brown Rice

1 teaspoon olive oil
1 cup brown rice
2 cups water
1 clove garlic minced
salt to taste

Directions For Brown Rice

In a large pan add olive oil, and garlic. Next add your rinsed brown rice and water. Add a dash of salt. Cover with a lid and let come to a boil. Once it does, cook on low to simmer at least 20-25 minutes until light and fluffy.

Directions

Cut your cleaned chicken breasts into bite size pieces. Heat large non-stick skillet over medium-high heat, add one teaspoon olive oil. Add chicken and cook for about 6-8 minutes, until each piece is thoroughly cooked through (no longer pink). As the chicken is cooking, mix honey, soy sauce, water, cornstarch, ginger, and garlic. Whisk until there are no cornstarch lumps. Pour sauce into skillet with chicken and cook until sauce thickens slightly. Sprinkle with sesame seeds, cover and simmer for 10 minutes or until chicken starts soaking up the sauce.

To put it altogether, place a scoop of brown rice on your plate, and top with delicious sesame chicken. Sprinkle with fresh cilantro if you like. Enjoy!

Original Recipe from Marcus Samuelson
http://www.marcussamuelsson.com/recipe/sesame-chicken-recipe

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Slow Cooker Orange Chicken

slow cooker orange chicken

I don’t know about you, but I love my chicken, beef and pork dishes a little sweet! Orange chicken is one of them. Making it in my slow cooker makes my life easier, and I love how my meals turn out! My slow cooker orange chicken is a sweet dish that you can pair up with some white or brown rice, and stir fry veggies! The barbeque sauce from Sweet Baby Ray’s is always in my fridge, and paired with Archer Farm’s Orange Grilling Sauce, well, yum! Try it, you’ll see!

Ingredients

1 pound chicken breast

1 sunkist orange, cut up

1/4 -1/2 cup orange juice

1/4 ginger orange Grilling Sauce; Archer Farms

1/4 cup bbq sauce, Sweet Baby Ray’s

1/4 tsp ground ginger

salt

pepper

Directions

Clean your chicken breasts of any fat, rinse under cold water, and pat dry with paper towel. Place your chicken in your slow cooker, along with your sliced orange, orange juice, ginger orange sauce, barbeque sauce, ginger, salt and pepper. Cook for 4 hours. (I have a Rival Crockpot) You may extend the cooking time if you wish to 6 hours. My chicken was pretty tender after 4 hours. Serves about 4 people. Enjoy!

You may want to change your ground ginger for fresh ginger, and add some orange marmalade if you so desire.

slow cooker orange chicken

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Tex Mex Chicken Salad

tex mex chicken salad

My hubby and I were in the mood for Mexican so I thought I would make a Tex Mex Chicken Salad. We really love Mexican food, and I try to make my own versions whenever I can. This salad has a lot of great flavor, and kick and is great for lunch or dinner. The recipe can vary as per how much salad, dressing, or other toppings you use. It’s really up to you. here’s how I made my Tex Mex Chicken Salad!

        Ingredients

  • 2 chicken breasts
  • 1/2 tsp cumin
  • 1/8 tsp chili powder
  • 1 fresh clove garlic chopped
  • salt and pepper to taste
  • 1/4 tsp paprika
  • 6 cups chopped romaine lettuce
  • 1 medium tomato chopped
  • 2 green onions, chopped
  • 1/2 cup cooked rice
  • 1/4 cup cilantro chopped
  • 1/2 cup canned chick peas
  • 1/2 cup canned corn kernels
  • 1 Hass avocado chopped
  • 1/4 cup or more of lite sour cream
  • lite ranch dressing of your choice

Directions

First cook your rice in a rice cooker or on your stove top. Set aside. Grill your chicken breasts in a pan with olive oil, garlic, salt, pepper, cumin, paprika, and chili powder. Once they are cooked, and cooled, slice them up and set aside.

Next chop and rinse your romaine lettuce in a salad spinner, or colander. Add romaine to a mixing bowl. Chop your tomato, green onion, cilantro, avocado and add to lettuce. Drain your canned chick peas and corn, and add to salad as well. Keep any leftover peas and corn in a Tupperware. Next toss all ingredients and split salad between two plates. Top with cooked rice, grilled chicken, ranch dressing, and sour cream. Like I said in the beginning, the recipe varies, and you may add a different dressing, or more of anything you love! Enjoy!

Pinto Bean Chicken Soup

beansoup

It’s a cold day here in New York, so I decided to make something to warm the heart and the stomach! This hearty pinto bean chicken soup is my take on soup meets chili. You can eat this by itself, or how I like it with a side a tortilla chips and a dollop of sour cream. It’s a recipe that can be made ahead of time, and be reheated when ready to use. You may store it in batches when you need a quick lunch or supper too!

Here’s what you’ll need to make this heart warming meal…

2-tablespoons olive oil

1 small onion

2 cloves of garlic chopped

3 carrots

2-3 small potatoes of your liking

1-15 ounce can of pinto beans. You can substitute for cannellini

1 cup chopped cooked chicken

2 cups low sodium chicken stock, I used organic free range

1/2 cup water

2 bay leaves

2 tablespoons parmesan cheese

salt and pepper to taste

garlic powder

3 tablespoons cilantro chopped, or as much as you like

sour cream, low fat, non fat, or FULL Fat!

Tortilla chips

( some people add in celery, since I’m not a big fan I didn’t add any in)

In a large pot, heat up your olive oil. Add in onion and garlic and saute for a couple of minutes until softened. Then add your potatoes, and carrots. Stir well and add your chicken stock and half a cup of water. Season with salt, pepper, garlic powder, parmesan, and add bay leaves. Let simmer until your potatoes and carrots seem to soften a bit. Add your drained pinto beans and cooked chicken to the pot, stir occasionally. Let the soup cook on low for 30-40 minutes. Since your chicken is already cooked and the beans are right out of the can, they just need to be warmed through.  Check for salt. The chicken stock I use is always low sodium, so you may need a touch more salt. Add your cilantro just before serving as a garnish on top of each bowl. Break out the tortilla chips, and sour cream and you’ve got a really good one pot meal! Enjoy!

Rotisserie Pecan Chicken Salad Sandwich

Leftover rotisserie chicken? Try this recipe...

Leftover rotisserie chicken? Try this recipe…


Leftover Rotisserie Chicken? Great!

Rotisserie chicken can be used many ways, but

I like it best for my delicious pecan chicken salad

sandwich. It’s moist, flavorful, and you can make it

in no time at all!

Here’s how I made lunch out of last night’s dinner…

First I’d like to mention that you don’t have to use a store-bought rotisserie chicken. I opted to use my leftover chicken because it was too much to eat for two and a baby!  You can make your own oven roasted chicken and use it for this recipe, or cook up some chicken breasts instead. Whatever you choose, it will be delicious! Here goes the recipe…

2 cups rotisserie chicken, chopped

2 tablespoons light mayonnaise

2-3 tablespoons low-fat sour cream

2 tablespoons chopped red onion

1 teaspoon dijon mustard

1/2 teaspoon ground thyme

1 teaspoon dried sage (I used sage from my garden that I dried!)

1/4 cup brown sugared pecans

1 small tomato

1 cup arugula

olive oil for drizzling

1 medium croissant or not, you can eat this over a bed of greens

salt and pepper to taste

To prepare the pecan chicken salad, chop your rotisserie chicken into small pieces. If you like your chicken chunkier, by all means keep the pieces bigger. Add to a bowl with your mayonnaise, sour cream, mustard, salt, pepper, thyme, sage, red onion, brown sugared pecans. Blend well, and refrigerate for at least an hour. The flavors will be enhanced that way. If you want, you can eat it right away, why wait! I served mine sandwich style on a buttery croissant with a side salad. If you like, you can serve over a bed of fresh greens, or even make it into a warm dip with some tortilla chips! remember to taste your food as you go for seasoning. If you want more of something, just add it, make it your own. Enjoy!