New Asian Cuisine
(food.com)
(food.com)
| Welcoming Spring with Fast Simple Asian Recipes |
Sesame Chicken-
By Jenny White
This recipe really satisfies my craving for Chinese food. I serve it over rice and steamed vegetables on the
side. The sauce makes just enough to glaze the chicken. I usually double or even triple the sauce recipe to
have enough to pour over our rice and veggies. It is a nice low-fat alternative to the restaurant-style
Sesame Chicken.
6 boneless skinless chicken breast halves, pat dry with paper towels
1/2 cup honey
1/2 cup soy sauce
1 cup water
2 tablespoons cornstarch
1/2-1 teaspoon ground ginger (fresh is better)
1/2-1 teaspoon red pepper flakes (optional)
1 tablespoon toasted sesame seeds
Directions:
Cut chicken breast into 1 inch strips or bite size pieces.
Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.
Cook chicken for about 6 minutes or until no longer pink.
Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.
Whisk until no corn starch lumps appear.
Pour sauce mixture into skillet with chicken.
Cook until sauce thickens slightly.
You can add more water if sauce is too thick.
Sprinkle with sesame seeds.
Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.
Note: Since originally posting this recipe, I have tried some of the suggestions others have made. I do like it
with a bit of sesame oil (be careful not to get too much, just a few drops at the end of cooking is good
enough for me, but you might like more), fresh ginger is also good if you have it on hand. I have tried it
with garlic and it is good that way also. I have also found that it is good with shrimp and pork. Basically
what I am trying to say is, the original recipe is just a simple, quick and healthy meal I came up with when
I was craving Chinese food. I thought it turned out really great and wanted to share it. I'm happy that so
many of you have enjoyed it. For those of you that didn't care for it, I hope you can find one that suits
your fancy some where else.
By Jenny White
This recipe really satisfies my craving for Chinese food. I serve it over rice and steamed vegetables on the
side. The sauce makes just enough to glaze the chicken. I usually double or even triple the sauce recipe to
have enough to pour over our rice and veggies. It is a nice low-fat alternative to the restaurant-style
Sesame Chicken.
6 boneless skinless chicken breast halves, pat dry with paper towels
1/2 cup honey
1/2 cup soy sauce
1 cup water
2 tablespoons cornstarch
1/2-1 teaspoon ground ginger (fresh is better)
1/2-1 teaspoon red pepper flakes (optional)
1 tablespoon toasted sesame seeds
Directions:
Cut chicken breast into 1 inch strips or bite size pieces.
Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.
Cook chicken for about 6 minutes or until no longer pink.
Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.
Whisk until no corn starch lumps appear.
Pour sauce mixture into skillet with chicken.
Cook until sauce thickens slightly.
You can add more water if sauce is too thick.
Sprinkle with sesame seeds.
Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.
Note: Since originally posting this recipe, I have tried some of the suggestions others have made. I do like it
with a bit of sesame oil (be careful not to get too much, just a few drops at the end of cooking is good
enough for me, but you might like more), fresh ginger is also good if you have it on hand. I have tried it
with garlic and it is good that way also. I have also found that it is good with shrimp and pork. Basically
what I am trying to say is, the original recipe is just a simple, quick and healthy meal I came up with when
I was craving Chinese food. I thought it turned out really great and wanted to share it. I'm happy that so
many of you have enjoyed it. For those of you that didn't care for it, I hope you can find one that suits
your fancy some where else.
| Photo by Tea Jenny |
Servings: 6
2 tablespoons butter
6 pork loin chops
salt & pepper
2 cups mushrooms, quartered
1/4 lb bacon, diced
2 small onions, chopped
2 tablespoons flour
1 1/2 teaspoons paprika
1 cup whipping cream
1 cup beef broth
2 tablespoons tomato sauce
Directions:
Preheat oven to 375°F and Grease a 9" X 16" dish.
Melt 2 tablespoons butter in large skillet over high heat.
Season chops with salt and pepper. Sear chops 2 minutes on each side.
Transfer to prepared baking dish and top with quartered mushrooms.
Add onions and bacon to same skillet and cook over medium heat until onions are translucent and bacon
is crisp, stirring frequently, about 10 minutes.
Add flour and paprika to skillet and increase heat to medium/high.
Stir in whipping cream and broth, scraping up browned bits. Bring to a boil, stirring constantly.
Stir in tomato sauce and season with salt and pepper.
Pour sauce over mushrooms and chops.
Bake uncovered until chops are tender 20-25 minutes.
Serve sauce over rice or mashed potatoes.
2 tablespoons butter
6 pork loin chops
salt & pepper
2 cups mushrooms, quartered
1/4 lb bacon, diced
2 small onions, chopped
2 tablespoons flour
1 1/2 teaspoons paprika
1 cup whipping cream
1 cup beef broth
2 tablespoons tomato sauce
Directions:
Preheat oven to 375°F and Grease a 9" X 16" dish.
Melt 2 tablespoons butter in large skillet over high heat.
Season chops with salt and pepper. Sear chops 2 minutes on each side.
Transfer to prepared baking dish and top with quartered mushrooms.
Add onions and bacon to same skillet and cook over medium heat until onions are translucent and bacon
is crisp, stirring frequently, about 10 minutes.
Add flour and paprika to skillet and increase heat to medium/high.
Stir in whipping cream and broth, scraping up browned bits. Bring to a boil, stirring constantly.
Stir in tomato sauce and season with salt and pepper.
Pour sauce over mushrooms and chops.
Bake uncovered until chops are tender 20-25 minutes.
Serve sauce over rice or mashed potatoes.
Photo by Swan Valley Tammi
Smothered Pork Chops
By JTMom
JTMom’s Note:
“Seared pork chops covered with fresh mushrooms, then
baked smothered in a sinfully delicious sauce full or
bacon, onions, cream, and a touch tomato sauce. A dish
so full of flavor everyone will be wandering around the
house looking for their socks. Quick and easy comfort
food sure to please family and dinner guests." Note:The
tomato sauce can be substituted with ketchup or tomato
paste in a tube."
By JTMom
JTMom’s Note:
“Seared pork chops covered with fresh mushrooms, then
baked smothered in a sinfully delicious sauce full or
bacon, onions, cream, and a touch tomato sauce. A dish
so full of flavor everyone will be wandering around the
house looking for their socks. Quick and easy comfort
food sure to please family and dinner guests." Note:The
tomato sauce can be substituted with ketchup or tomato
paste in a tube."