An asian twist


I'm always on the lookout for new dinner ideas that wont take forever and are super tasty. I stumbled on this recipe through Ladies Home Journal and John and I both loved it! You use an egg mixed with hoisin sauce as the base on the chicken and then cover it in sesame seeds! Shopping tip: buy sesame seeds in the ethnic / asian section of your food store, they come in much larger containers for waayyyyy less than what you'll find in a spice aisle.


Sesame Chicken Skewers with Ginger Slaw

Recipe by LHJ

* 1/2 head (about 2 pounds) napa or savoy cabbage, thinly sliced
* 1/2 red bell pepper, halved, stems and seeds discarded, thinly sliced
* 1/2 yellow bell pepper, halved, stems and seeds discarded, thinly sliced
* 1/4 pound snow peas, trimmed, cut lengthwise into thin slices
* 2 scallions, thinly sliced
* 1/2 seedless cucumber, quartered lengthwise and sliced
* 1/4 cup rice wine vinegar
* 1 tablespoon reduced-sodium soy sauce
* 1 tablespoon finely grated peeled fresh ginger
* 1 tablespoon packed light brown sugar
* 1 pinch red pepper flakes
* 1/3 cup plus 2 tablespoons canola oil (I used half of this without any issue)
* 1 large egg
* 2 tablespoons hoisin sauce
* 2 boneless, skinless chicken breasts (1-1/2 pounds total), cut into 1-inch cubes (I used chicken tenders, no time spent cutting them up!)
* 1/2 cup sesame seeds
* 1 tablespoon cornstarch
* 1/4 teaspoon salt
* 8 (6-inch) bamboo skewers

Directions

1. Toss together cabbage, bell peppers, snow peas, scallion and cucumber in a large serving bowl, for ginger slaw; set aside.

2. Whisk together vinegar, soy sauce, ginger, sugar and pepper flakes in another bowl until sugar is dissolved. Add 1/3 cup oil in a slow stream, whisking constantly, until thickened and emulsified, for dressing; set aside.

3. Whisk together egg and hoisin sauce in a shallow bowl; add chicken and turn until coated on all sides. Combine sesame seeds, cornstarch and salt in a shallow bowl. Thread chicken onto skewers and roll in sesame mixture, coating well on all sides.

4. Heat remaining 2 tablespoons oil in a large nonstick skillet over moderate heat. Add skewers and cook, turning occasionally, until browned on all sides and chicken is cooked through, 10 to 12 minutes.

5. Pour dressing over ginger slaw and toss until coated well; serve with warm chicken skewers.




PS... agave sweetened jam coming up next! so stay tuned!

11 chews:

Mags said...

What a beautiful and tasty looking dish. Love the ingredients.

(I hope you submitted this photo to one or either of our favorite food porn websites.)

Jeanne said...

OMG. This looks REALLY good. I think I'm going to have to try this! Yum!
I made jam this weekend too! Yay for jam! :)

Joy said...

So fresh and tasty!

Looks so flavorful--love it!

Natalie said...

what beautiful presentation---this looks restaurant worthy!

Juliana said...

Wow, this chicken on a skewer sure looks yummie, and love the Asian twist :-)

This looks so tasty! Love those sesame seeds on the chicken. I have a whole bunch and never know what to do with them aside from bread.

Pam said...

I am loving this recipe - it looks and sounds tasty.

The slaw sounds perfect, especially for this summer heat. It looks really light and refreshing.

Natalie said...

what beautiful presentation---this looks restaurant worthy!

Jeanne said...

OMG. This looks REALLY good. I think I'm going to have to try this! Yum!
I made jam this weekend too! Yay for jam! :)

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