Recipe: sesame chicken x4

SESAME CHICKEN

2 or 3 whole chicken breasts, deboned and skinned
2 Tbsp. vegetable oil
1 Tbsp. sesame seed
1/4 c. sugar
2 Tbsp. cornstarch
1/8 tsp. ginger
1 (8 1/4 oz.) can crushed pineapple
1/2 c. soy sauce
1 clove garlic
1 c. water

In an electric frypan brown sesame seed (cover pan, they pop). Lower heat and add sugar, cornstarch and ginger; mix well. Stir in water and crushed pineapple, soy sauce and clove
garlic. Cook and stir until thickened. Add chicken; cover and simmer until chicken is done, 30 to 45 minutes. Serve with fluffy rice.

SESAME CHICKEN

chicken drumettes
1/2 c. soy sauce
3/4 c. sugar
1/4 tsp. pepper
1/8 tsp. msg (Accent;
optional)
2 Tbsp. sesame seed, toasted
1/2 Tbsp. sesame oil
(optional)

Coat chicken with flour and fry or microwave. Combine remaining ingredients and heat in saucepan. Pour over chicken right before serving. For use as main dish, serve with wild rice.

SESAME CHICKEN

3 large chicken breasts, split, boned and skinned
1/4 c. soy sauce
1 Tbsp. sugar
1 Tbsp. minced fresh ginger
2 cloves garlic, pressed or minced
2 eggs
1/2 c. all-purpose flour
1/2 c. sesame seed
2 Tbsp. butter or margarine
2 Tbsp. salad oil

Stir together soy sauce, sugar, ginger and garlic. Mix with chicken; cover and chill 1 to 2 hours. Place a 10 x 15-inch pan in a 500 degrees oven. Lift chicken from marinade. Blend eggs with 2 tablespoons of the marinade. On a piece of waxed paper, mix flour and sesame seed. Dip the chicken in egg, then coat in sesame mixture and set aside in a single layer. When pan is hot, add butter and oil; swirl until butter is melted.Put chicken in pan and turn to coat with fat. Bake, uncovered 5 minutes; turn chicken over and continue cooking until no longer pink in thickest part. Serves 6. Serve with rice.

SESAME CHICKEN

3 to 4 lb. chicken breasts of thighs
1/4 c. sesame seed
3 Tbsp. salad oil
1/4 c. soy sauce
2 Tbsp. brown sugar
1 1/2 tsp. minced fresh ginger or 3/4 tsp. ground ginger
1/4 tsp. pepper
2 cloves garlic, minced
4 whole green onions, thinly sliced

Remove skin and bones from chicken. Cut in 1-inch chunks. In large frying pan, combine sesame seed and oil; cook over medium low heat, stirring occasionally, just until seeds are golden, about 2 minutes. Let cool. Stir in soy sauce, sugar, ginger, pepper, garlic and onions. Mix in chicken. Cover and chill 1 to 4 hours. Arrange meat with all the marinade in a single layer in 15 x 10-inch pan. Broil about 6 inches from heat until golden, about 10 minutes. Turn pieces over and continue cooking until chicken is no longer pink when slashed, about 5 minutes. Serve over California brown rice.
Serves 4 to 6.