Sesame Chicken & Teriyaki Chicken

Jan requested I post the recipe for Sesame chicken. I found it in the Warner Robins Relief Society recipe book a long time ago. It was submitted by Carol Anne Daniels. I decided to go ahead and post my teriyaki chicken as well.

Sesame Chicken

Uncooked cubed chicken (2-4 lbs.)
1/2 c. soy sauce
1 tsp. ground ginger
1 clove garlic, minced
1/4 c. brown sugar
1/2 tsp. pepper
1/2 c. chopped green onions
1/2 c. toasted sesame seeds

Mix together all ingredients and marinate chicken for at least 2 hours. Place chicken and marinade on a large cookie sheet in a single layer. Broil until brown, stirring frequently, about 15 minutes. Serve over rice.

I have made it this way, but I have also tweaked it a little and now I will usually add a little oil and instead of cut up chicken I will marinate whole chicken breast tenderloins, then I will put it in a 9x13 pan and cover with foil. Then I cook it at 400 for about 1 hour. A lot of times I will do one pan of sesame chicken and one pan of teriyaki chicken. My teriyaki marinade is below and then I just cook them the same way. I have also cooked the teriyaki on the grill before, very yummy.

Teriyaki Chicken Marinade

1/2 c. soy sauce
1/2 c. brown sugar
1/2 c. chopped green onions
1/3 c. oil
1-1 1/4 tsp ginger
2 cloves garlic (1 tsp. minced)

Sorry for the long post, but I think I remember Bob and Dresden requesting these recipes before too.

Red Pepper Cashew Chicken

Joe and I really like this. If I were to cook, this is what I would pick (this week). We haven't had it in a long time.

1 box Jasmine rice (2 cups of the rice)
1 lb. boneless, skinless chicken breast, diced
combine chicken in bowl with:
1 T. (once around the bowl) sesame oil
2 cloves garlic, minced and mashed
2 T. (a couple of glugs) rice wine vinegar, or dry sherry
a couple of red pepper flakes, crushed
black pepper to taste
[add 1 ½ T. sugar]

set it aside and let I hang out

1 T. sesame oil
1 lg. carrot, peeled diced in small cubes
1 red bell pepper, seeded and diced
1 can (7oz.) sliced water chestnuts, drained and coarsely chopped
3 heaping T. scoops of Hoisin sauce
A couple handfuls salted cashews
3 green onions, thinly sliced on an angle

Start rice according to directions on the box.
Heat oil in wok or large nonstick skillet over high heat until it smokes. Add carrot and stir-fry for 2-3 minutes. Add the coated chicken and cook another 2-3 minutes. Add the coated chicken and cook another 3-4 minutes. Toss in red pepper and chestnuts. Heat through for 1 minute. Add hoisin sauce and toss to coat evenly. Dump chicken out over a bed of rice. Top with cashews and green onions. Feeds 4 well.

30 minute meals by Rachel Ray