Hey KS Fans,
Busy at work here in the the KS offices (my sun porch) puting together some incredible stuff for the upcoming holidays.
Think original tablescapes, more fantastic main course and appetizer recipes, Advice and Tips on how to get through a 3 day yom tov with out shooting anyone!
So as you can see my day is a little NUTSO to say the least – it certainly doesn’t help when I drop everything to run to Target for the Missonni craz
What was I thinking -LOL! And I only have 1 kid – you out there with a whole slew – my day seems like a cake walk!
But we could all use a dinner that is fast and easy to prep – but is delicious and nutricious to eat – This Sesame Chicken recipe is one my favorties
and I make it all-the time. 15 minutes from beginning to end!
It also makes a great cold lunch the next day.
Wishing I was outside in the sun – reading a good book right now
Sesame Chicken Spaghetti withVegetables
Tip: I am not a huge fan of white chicken meat, so I am grateful that
my husband always brings home dark chicken cutlets.
For this recipe dark or white chicken cutlets work well.
1 lb. dark chicken cutlets cut into strips
2 tbsp. extra virgin olive oil
1tsp. ginger powder
1tsp. garlic powder
3 tbsp. white sesame seeds
2 tbsp. sesame oil
1tbsp. extra virgin olive oil
½ cup white wine
1 red pepper, diced
1 yellow pepper, diced
1 cup sliced mushrooms
1 cup fresh or frozen peas
1 lb. spaghetti, cooked
Kosher salt & fresh black pepper to taste
Using a pastry brush, coat all your chicken strips with olive oil. On a paper plate, mix together the ginger, garlic and sesame seeds and then dredge the chicken strips into the mixture. Make sure to coat each strip well with the sesame seeds. In a large skillet on medium flame, heat up both oils and then add the chicken pieces.
Allow the chicken pieces to cook for about 3-4 minutes on each side. When the chicken pieces have turned white and browned all over, remove with tongs and set aside. Using the same still hot skillet add the white wine. Use the flat end of a wooden spoon and start to scrape up all the chicken bits that were left over on the bottom of the pan. As the wine starts to boil down, add both the peppers and let them cook in the white wine for about 3 minutes.
Add the mushrooms, mix well with the peppers and cook for additional 3-4 minutes. Add the peas, mix well, then add the sesame chicken pieces, cover and cook for 3 more minutes. Turn off flame, uncover sesame chicken and vegetables and add the spaghetti to the pan. Mix well and serve hot, garnished with extra sesame seeds.
Another recipe from my new cookbook THE AT -HOME GOURMET COOKBOOK