:: steph chows ::: 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.