fbpx
Come on in and Get in the Kitchen!
(773) 754-7877
[email protected]
3617 N. Broadway, Chicago
Instagram Feed
Search

Sesame Chicken With Chinese Vegetables

Tools you may need:
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover

  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Sesame Chicken With Chinese Vegetables
Another delicious one-pan wonder great for weeknight meal. Let the flavor of a Chinese classic permeate this simple Chicken dish. File this under "Hot Diggity Damn, Mo Fo!"
Sesame Chicken With Chinese Vegetables
Another delicious one-pan wonder great for weeknight meal. Let the flavor of a Chinese classic permeate this simple Chicken dish. File this under "Hot Diggity Damn, Mo Fo!"
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Ingredients
  • Marinade
  • 1 tbsp sesame oil
  • 1/2 tsp dried ginger
  • 1/2 tsp garlic powder
  • 1 cup chicken broth or water
  • 2 tbsp rice vinegar
  • 3 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp sriracha or chili paste
  • 1/2 tsp ground white pepper can use black pepper if you must, but you shouldn't
  • 6 chicken thighs or drumsticks can use breasts if you don’t like dark meat
  • Cooking
  • 1-2 tbsp sesame oil
  • 1/2 onion chopped
  • 3 cloves garlic chopped
  • 1/2 lb carrots sliced into sticks (can use baby carrots as well)
  • 1 can whole baby corn drained
  • 1 cup rice wine or dry Sherry wine
  • 1 lb frozen brocoli spears
  • 1/2 lb Bok Choy cut into large pieces or stalks
  • Black and white sesame seeds for garnish
Servings:
Ingredients
  • Marinade
  • 1 tbsp sesame oil
  • 1/2 tsp dried ginger
  • 1/2 tsp garlic powder
  • 1 cup chicken broth or water
  • 2 tbsp rice vinegar
  • 3 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp sriracha or chili paste
  • 1/2 tsp ground white pepper can use black pepper if you must, but you shouldn't
  • 6 chicken thighs or drumsticks can use breasts if you don’t like dark meat
  • Cooking
  • 1-2 tbsp sesame oil
  • 1/2 onion chopped
  • 3 cloves garlic chopped
  • 1/2 lb carrots sliced into sticks (can use baby carrots as well)
  • 1 can whole baby corn drained
  • 1 cup rice wine or dry Sherry wine
  • 1 lb frozen brocoli spears
  • 1/2 lb Bok Choy cut into large pieces or stalks
  • Black and white sesame seeds for garnish
Servings:
Instructions
    Marinade
    1. In a bowl combine the marinade ingredients and mix thoroughly. Add the chicken and coat thoroughly with marinade for at least an hour. (Would be perfect to marinate the night before and have it ready after a long day of work).
    Cooking
    1. Preheat oven to 350 degrees.
    2. In a large, deep oven safe frying pan (big enough to hold chicken and vegetables or two oven safe pans if you need), sauté the onion and garlic in about 2 tbsp sesame oil over medium high heat for about 1 minute.
    3. Place the chicken skin side down or breasts in the pan and let brown for about 2 minutes, and then flip and let brown for an additional 2 minutes. Save marinade for next step.
    4. Add the carrots and baby corn and sauté for about a minute more.
    5. Add the marinade and the cup of wine, to pan and stir to incorporate.
    6. Let the liquid come to a simmer.
    7. Place in the oven for about 35 minutes (30 minutes for breasts) and then add the broccoli and bok choy underneath the chicken so it is submerged and coated with the liquid and re-place in oven.
    8. Let cook for 10 minutes more
    9. If using thighs and legs: Broil the chicken and vegetables for about 4-6 minutes to get them browned and crispy. Chicken may crisp sooner than vegetables, so be prepared to take out chicken first so it doesn't burnIf using breasts: Broil the chicken and vegetables. The chicken should be broiled for 2 minutes, then remove from pan. Replace the vegetables in the oven and broil for an additional 4-6 minutes to get them slightly browned.
    10. Top with sesame seeds and serve it with the sauce from the pan.
    Share this recipe!

    Shipping is free when you spend $75 or more! Dismiss