Best Chicken Dishes

Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.

In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.

Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.

Ingredients:
1/4 cup sesame seeds
1 (16 ounce) package bow tie pasta
1/2 cup vegetable oil
1/3 cup light soy sauce
1/3 cup rice vinegar
1 teaspoon sesame oil
3 tablespoons white sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
3 cups shredded, cooked chicken breast meat
1/3 cup chopped fresh cilantro
1/3 cup chopped green onion

In a medium saucepan, bring the 2 cups water and rice to a boil. Cover, reduce heat to low, and simmer 20 minutes.

Heat the vegetable oil and sesame oil in a large skillet over medium-high heat, and saute the green onions and garlic until tender. Mix in the chicken and mushrooms, and continue to cook and stir about 5 minutes. Mix in the rice vinegar, soy sauce, and sesame seeds. Reduce heat to medium-low, and simmer 20 minutes, stirring occasionally.

In a bowl, mix the cornstarch and 2 tablespoons cold water. Stir the cornstarch mixture and peanuts into the skillet and cook for a few minutes over high heat to thicken. Serve over the cooked rice.

Ingredients:
2 cups water
1 cup uncooked glutinous white rice
2 tablespoons vegetable oil
2 teaspoons sesame oil
5 green onions (chopped)
3 cloves garlic (minced)
3 skinless, boneless chicken breast halves (cubed)
8 ounces fresh mushrooms (chopped)
1 tablespoon rice vinegar
3 tablespoons soy sauce
2 tablespoons toasted sesame seeds
1 tablespoon cornstarch
2 tablespoons cold water
3/4 cup chopped unsalted dry-roasted peanuts

Preheat oven to 400 degrees F (200 degrees C).

Place soy sauce in a 9x13 inch baking dish. On a piece of wax paper, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture. Arrange in baking dish in a single layer, then drizzle with melted butter.

Bake at 400 degrees F (200 degrees C) for approximately 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time. Garnish with extra sesame seeds if desired, and serve.

Ingredients:
2 tablespoons soy sauce
1/4 cup toasted sesame seeds
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 pinch ground black pepper
4 skinless, boneless chicken breast halves
2 tablespoons butter (melted)

Preheat oven to 350 degrees F (175 degrees C). Cut chicken into about 1 inch X 2 inch pieces.

In a large nonporous glass dish or bowl, combine the soy sauce, maple syrup, sherry, ginger and five spice powder. Mix together. Add chicken pieces and toss to coat. Cover dish and refrigerate for 20 minutes, turning once, to marinate. After 20 minutes, drain chicken, reserving marinade. Boil reserved marinade in a small saucepan for 5 minutes to remove risk of bacteria.

Meanwhile, spread sesame seeds out evenly on an aluminum foil-lined cookie sheet. Bake in the preheated oven, to toast, for 10 minutes or until slightly browned.

Heat oil in a medium skillet over medium high heat. In a shallow dish or bowl combine flour and salt and pepper to taste. Dredge chicken in seasoned flour, shaking off any excess. Brown chicken pieces in oil for about 1 minute each side. Spoon boiled marinade over chicken, reduce heat and saute all together for 1 more minute or until chicken is cooked through and no longer pink inside.

Remove chicken pieces from heat and roll in toasted sesame seeds. Rinse and dry lettuce leaves; line serving platter with leaves and spoon chicken on top. Garnish with tomato wedges and serve.

Ingredients:
2 (6 ounce) skinless, boneless chicken breast halves
1 tablespoon soy sauce
1 tablespoon real maple syrup
1 tablespoon dry sherry
1 teaspoon chopped fresh ginger root
1/2 teaspoon Chinese five-spice powder
2 tablespoons sesame seeds
3 tablespoons all-purpose flour
salt and pepper to taste
1/2 teaspoon peanut oil
4 leaves red leaf lettuce - rinsed
1 large tomato, cut into wedges

Preheat oven to 350 degrees F (175 degrees C).

In a bowl, mix the bread crumbs, Parmesan cheese, and sesame seeds. Place the egg in a separate bowl. Dip the chicken in the egg, then dip into the bread crumb mixture to coat. Place the chicken breasts in a shallow baking dish.

Bake chicken 20 to 30 minutes in the preheated oven, until juices run clear.

Ingredients:
1 cup bread crumbs
1/4 cup Parmesan cheese
1/4 cup sesame seeds
1 egg (beaten)
4 boneless and skinless chicken breast halves

To Marinate: In a medium nonporous glass dish or bowl combine the soy sauce, chicken broth, olive oil, sesame oil, sesame seeds, chile peppers and basil. Mix well and add chicken. Turn to coat, cover dish or bowl and refrigerate to marinate for up to 24 hours.

Preheat grill to high heat with the grate set 6 inches from the heat source, and lightly oil grate.

Remove chicken from dish, discarding any leftover marinade. Grill chicken over high heat for 7 minutes per side or until cooked through and no longer pink inside.

Ingredients:
1/2 cup light soy sauce
1/2 cup low-sodium (low-fat chicken broth)
1 tablespoon olive oil
1 teaspoon sesame oil
2 teaspoons toasted sesame seeds
2 whole dried chile peppers (cut in half)
1/4 cup chopped fresh basil
1 pound skinless, boneless chicken breasts

Combine the raw sesame seeds with the 1/8 cup of sesame oil and microwave for 2 minutes.

Mix the roasted sesame seeds with the bread crumbs, salt, pepper, dry mustard, nutmeg and Brown Sugar Blend. Set aside.

Heat a large frying pan or wok with the 1/4 cup of sesame oil and the vegetable oil.

Dredge the chicken pieces in the bread crumb mixture so that they are evenly coated. Drop the chicken into the hot pan and cook over medium heat.

Cook for 5-6 minutes or until golden brown on each side. Remove from the oil with a slotted spoon and drain on paper towels. Serve immediately with rice, noodles or vegetables and assorted mustards for dipping.

Ingredients:
1/2 cup raw sesame seeds
1/8 cup sesame oil
1 1/2 cups unflavored bread crumbs
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dry mustard
1/8 teaspoon nutmeg
1/4 cup Brown Sugar Blend
1/4 cup sesame oil
1/4 cup vegetable oil
1 1/2 pounds chicken breast, cubed

To Make Marinade: In a nonporous dish or bowl blend cornstarch with wine or sherry; then stir in lemon juice, soy sauce, hot pepper sauce, ginger and garlic. Blend together and stir in chicken strips. Cover dish and refrigerate to marinate for 3 to 4 hours.

In a wok or large skillet, place sesame seeds and dry-fry over medium heat, shaking the wok, until the seeds are a golden brown color. Remove seeds and set aside.

To same wok or skillet add sesame oil and vegetable oil and heat slowly. Drain chicken, reserving marinade, and stir-fry in wok a few pieces at a time, until browned. Remove chicken with a slotted spoon and set aside.

Add mushrooms and green bell pepper to same wok or skillet and stir-fry for 2 to 3 minutes. Add the scallions and stir-fry 1 minute more. Return chicken to wok, together with reserved marinade, and stir over medium high heat for another 2 to 3 minutes, or until the ingredients are evenly coated with the glaze. Sprinkle toasted sesame seeds on top and serve immediately.

Ingredients:
2 teaspoons cornstarch
2 tablespoons rice wine
1 tablespoon lemon juice
1 tablespoon soy sauce
1 dash hot pepper sauce
1 tablespoon grated fresh ginger
1 clove crushed garlic
1 pound skinless, boneless chicken breast halves (cut into bite size pieces)
2 tablespoons sesame seeds
1 tablespoon sesame oil
2 tablespoons vegetable oil
4 ounces fresh mushrooms (quartered)
1 green bell pepper (sliced)
4 green onions (sliced diagonally into 1/2 inch pieces)