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.

 

Warm and Toasty November 15, 2010

Chili is great on a cold rainy night or afternoon. It’s easy to prepare since basically all you do is throw things into a crock pot and let the crock pot do the rest of the work. This chili has a really nice smoky flavour to it and depending how spicy you like your chili you can add more or less of the chipotle peppers.


Fire Roasted Chili:

Ingredients:

  • 1 pound top sirloin steak, cut in bite size pieces
  • 1 pound ground beef
  • 1 cup all purpose flour
  • 2 tablespoons smoked paprika
  • 1 tablespoon olive oil
  • 1 carrot, diced
  • 1 onion, diced
  • 3 celery ribs, diced
  • 6 garlic cloves, crushed
  • 2 medium Anaheim peppers (or New Mexico peppers), chopped
  • 3 chipotle peppers in adobo sauce
  • 1 tablespoon adobo sauce
  • 1 can pinto beans, drained
  • 1 can black beans, drained
  • 1 can red kidney beans, drained
  • 1 jar Newman’s Own Sockarooni sauce
  • 2 cups beef stock
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Kosher salt
  • Ground black pepper

Directions:

In a ziplock bag combine the flour and the smoked paprika. Add the steak and toss around in the flour mixture until all steak pieces are completely covered. Heat oil in a large skillet. Once oil is hot add the steak and sear on all sides. Add steak to a large crock pot.

Return the skillet back to the heat and brown the ground beef. Season meat with salt and pepper. Add the beef to the crock pot.

In the left over meat juices add the carrots, onions, celery and garlic. Cook until softened. Add the Anaheim peppers, chipotle peppers and the adobo sauce. Mix together well. Add all the beans and mix well. Transfer the vegetables to the crock pot. Add the Sockarooni sauce (found on the pasta sauce aisle) and the beef stock. Stir well. Sprinkle with the chili and cumin powder. Stir well. Add the lid and cook on low for about 4-6 hours.

After a couple of hours taste the mixture and decide whether to add more chili powder or more smoked paprika.

Enjoy on a nice cold night snuggled up in a blanket.

Adapted from foodnetwork.