Recipes From Down Under

Whats for dinner?

Sesame Chicken December 3, 2010

Filed under: Chicken,Main Dish — Aussies Kitchen @ 5:46 PM
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Every recipe that I looked at for Sesame Chicken required you to batter and fry the chicken pieces. Since this is typically the traditional way you would have Sesame Chicken served to you in a Chinese restaurant. I don’t like frying, so I just marinated and then cooked the chicken. Come out great!

 

Asian Sesame Chicken:

Ingredients:

  • 1-1/2 pounds boneless chicken breasts, cut in bite size pieces
  • 1/4 cup low sodium soy sauce
  • 6 cloves garlic, crushed
  • 1 cup chicken broth
  • 3/4 cup white sugar
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons sesame or peanut oil
  • 1 teaspoon Chile paste
  • 1/4 cup cornstarch
  • 1/2 cup water
  • 1 tablespoon red pepper flakes
  • 2 tablespoons sesame seeds

Directions:

In a ziplock bad add the chicken, 1/4 cup soy sauce and 3 cloves of crushed garlic. Toss around a little so the soy sauce covers all the chicken pieces. Place bag in fridge for about 20 minutes or so.

Meanwhile, bring the chicken broth, sugar, vinegar, remaining soy sauce, sesame oil, chile paste and garlic to a boil in a saucepan over medium-high heat. Stir frequently so the sugar doesn’t burn.

Dissolve 1/4 cup cornstarch into 1/2 cup of water and then stir into the sauce. Stir in the red pepper flakes. Simmer until the sauce thickens and starts to turn more clear. Reduce heat to low and keep warm.

In a fry pan add the chicken pieces and stir fry until all the chicken is cooked through. Add the sauce and stir well to insure all the chicken is coated with the sauce.

Serve over rice and top with the sesame seeds.

Adapted from allrecipes.com.

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Cashew Kung Pao Chicken October 4, 2010

Filed under: Chicken,Main Dish — Aussies Kitchen @ 3:06 PM
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Asian stir fry’s are quick, easy and taste delicious. It is a easy weeknight meal to make. You can add all different kinds of vegetables and  have endless varieties.

Kung Pao Chicken:


Ingredients:

  • 1 package boneless, skinless chicken breasts, or tenderloins, cut into 1/2″ pieces
  • 6 tablespoons soy sauce
  • 2 tablespoons red wine
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 2 teaspoons sugar
  • 2 tablespoons white-wine vinegar or rice vinegar
  • 1/3 cup water
  • 2 tablespoons peanut oil  plus 2 teaspoons
  • 2/4 cups cashews
  • 1/4 cup peanuts
  • 4 scallions, white bulbs and green tops cut separately into 1/2″ pieces
  • 4 cloves of garlic, crushed
  • 1/4 teaspoon dried red pepper flakes

Directions:

In a zip lock bag, toss the chicken with 2 tablespoon of the soy sauce, 1 tablespoon of the wine and 2 cloves of garlic. Allow to marinate in the fridge for a couple of hours. Remove from fridge and then toss chicken with 1 tablespoon of the cornstarch.

In a small bowl, combine the sugar, vinegar, peanut oil, water and the remaining 4 tablespoons of soy sauce, 1 tablespoon of red wine and 2 teaspoons of cornstarch and remaining garlic. Combine well.

Prepare scallions, white bulbs and green tops cut separately into 1/2″ pieces.

In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat.  Add the cashews and peanuts and stirring until light brown, about 30 seconds.  Remove from the pan.  Heat the remaining 1 tablespoon of oil.  Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds.  Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes.  Add the soy sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer.  Stir in the cashews and peanuts.  Serve over steamed rice.

Adapted from Noble Pig.