This sesame crusted chicken is glazed with an amazing honey-ginger glaze that is packed with flavor and served with a simple Asian side salad and white rice. This spice and glaze combination is also great on extra firm tofu cubes or seared tuna bites. This is a gluten and dairy free recipe.
Serves 2 with some leftovers
To make the sauce add the roughly chopped ginger and the other sauce ingredients together in a small smoothie blender and process until smooth, this method really brings out the ginger flavor. Alternatively, you can mince the ginger by hand and whisk all ingredients together.
Mix all spice ingredients for chicken in a dish with sides that you can use for dredging the chicken cutlets. Preheat a large frying pan to medium-high heat. Evenly coat all sides of the chicken with the spice mixture, add oil to the pan and then add chicken. To maintain a nice sesame crust you'll want to avoid turning the chicken more than once. Allow a golden brown color to develop prior to flipping the first time and once the chicken is nearly done, turn heat down to low and add the sauce mixture into the pan. Allow sauce to bubble until thickened and serve immediately over hot rice.
To make a simple side salad toss romaine lettuce, shredded red cabbage and avocado with Honey-Ginger White Balsamic and Japanese Toasted Sesame Oil.
2 cups bulgar
1/2 cup Dill Olive Oil
1/4 cup Sicilian Lemon White Balsamic
Juice and zest of half a lemon
1 cup cherry tomatoes, halved
1 can or cup of garbanzo beans, drained
1 large English cucumber finely diced
1 red or yellow bell pepper finely diced
2 tablespoons fresh flat leaf parsley, chopped
1/2 red onion finely minced
1 clove garlic finely minced
1 teaspoon ground cumin
1/2 cup crumbled feta (optional)
sea salt and pepper to taste
Soak the bulgur in very hot water (enough to cover the bulgur by 1") along with a tablespoon of salt for 30 minutes. Drain and rinse with cold water until completely cooled and drained. Fluff and set aside. Combine all the other ingredients (except the feta) and mix well. Marinate these ingredients for up to an hour in the refrigerator. In a large bowl, combine the completely drained and cooled bulgur with the marinated ingredients, tossing well to combine and sprinkle with feta if using. Adjust the seasoning again and serve.
Serves 4 as a main course or 6 as a side
It was on my family farm in the heart of Oregon's Willamette Valley where I developed a love for cooking and the value of good food. Home grown, fresh, vibrant, good food. As an adult I spent my early years as a civil engineer, but came back to my creative side through encouragement from my husband, family and friends and opened Arome in the spring of 2017. The road goes on forever and the party never ends.
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