I tried this recipe on Sunday and it was a hit. I will without a doubt do a repeat of this! I called myself cooking enough for 2 meals. I had in mind that tonight I would add the soup she made and have leftovers. Leftovers? Are you kidding me? I had enough to store away one plate for a quick lunch. Now my menu for today only consists of soup. I'll come up with something.
Oh right...what is it?? Sesame Chicken w/rice. She added a little bit of information that I did not know about rice during her show. If you rinse the rice before you cook it, it will be fluffier! It was perfect. A little rinse, fluffy rice! I purchased a bag of chinese mixed veggies from the freezer section of the grocery store and I had an awesome dinner on Sunday.
Here's the recipe for the Sesame Chicken!
- 3 boneless, skinless chicken breast halves, nearly thawed
- 2 tablespoons soy sauce
- 2 tablespoons orange marmalade
- 1 tablespoon sweet rice cooking wine (aji mirin), or white wine
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup flour
- 2 tablespoons sesame seeds
- 3 tablespoons butter, melted
- Rice, for serving
Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or foil.
Cut the chicken breasts into 1-inch cubes (easiest when not completely thawed). In a medium bowl, mix together the soy sauce, orange marmalade, wine, and crushed red pepper flakes. Toss in the chicken cubes and marinate for at least 10 minutes and up to 8 hours in the refrigerator.
In another bowl or plastic bag, mix together the flour and sesame seeds. Drain the chicken cubes and blot any excess liquid, and then toss in the flour to coat lightly. Spread the chicken cubes on the prepared baking sheet and drizzle with the melted butter. Bake until the chicken is crispy but not dry, about 20 minutes, turning the cubes halfway through. Serve with rice.
Here's the link:
I'll let you know how the soup to this menu turns out later. Here's the link and recipe for it, if you are interested!
Lemony Egg Soup-Sounds delicious to me!
- 2 cups chicken or vegetable stock
- 1 cup water
- 1/2 cup rice
- 2 eggs
- 1 lemon, juiced
- 1 tablespoon soy sauce
- 1 green onion, finely chopped
- Freshly ground black pepper (optional)
In a large saucepan, bring the chicken stock, water, and rice to a simmer. Cook until the rice is tender, about 20 minutes.
In a small bowl, beat the eggs until light yellow. Whisk a few tablespoons of the soup into the eggs. Then slowly add the egg mixture to the soup, whisking constantly to prevent the eggs from scrambling. Cook over medium heat, whisking constantly, until the soup reaches 160 degrees F, about 5 minutes. Add in the lemon juice and soy sauce, stir to combine, and serve garnished with the green onions and freshly ground black pepper, if desired.
Linking up to these parties!
Under the Table and Dreaming
The Thrifty Home
A Bowl Full of Lemons