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Sesame chicken
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| Artist: |
_ |
| Categories: |
Asian, Chicken, Chinese, Ethnic, Oriental, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/4
| cup | Brown Sugar * | | 1/4
| cup | Dry Sherry * | | 2
| tbsp | Sesame Oil * | | 1
| each | Clove Garlic, minced * | | 1/4
| tbsp | Cayenne Pepper * | | 3
| tbsp | Cornstarch | | 1/4
| cup | Slice Scallions | | 2
| tbsp | Chopped fresh Parsley | | 1/3
| cup | Soy Sauce * | | 2
| tbsp | Wine Vinegar * | | 1
| tbsp | Minced fresh Ginger Root * | | 1/4
| tbsp | Black Pepper * | | 20
| oz | Chicken Breast, no skin | | 1/2
| each | Sweet Red Pepper | | 1/4
| cup | Shredded Red Cabbage |
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Procedures:
| 1 | Cut chicken up into ?inch wide strips. | | 2 | Combine first 9 ingredients* in a 2 quart micro-casserole dish. | | 3 | Pour marinade over chicken, cover and place in refrigerator for 30 minutes. | | 4 | Reserve ?cup of marinade, dis- carding the rest. | | 5 | Combine cornstarch with reserved marinade and pour over chicken. | | 6 | Cover and microwave on high for 7 minutes, rotating at half time. | | 7 | Stir in red pepper and scallions. | | 8 | Cover and cook for another 3-4 minutes. | | 9 | Stir in remaining ingredients and cook for another minute. | | 10 | Serve over rice along with your favorite stir-fried vegatable mixture. | | 11 | Note: using ?cup each of cooked rice and oil-less stir-fried vegetables (per serving), this recipe serves 4 at 430 calories each. |
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