Cut the chicken into 1-inch cubes. Mix
For the Sesame Dressing: Mix well until sugar is dissolved.
For the Salad: In large mixing bowl combine cabbage, carrots, red cabbage with sesame dressing and toss well. Place in serving bowl and top with grilled chicken, diced 1/2 inch, almonds, red bell peppers, fried wontons, green onions, mandarin oranges and sesame seeds. Serve immediately.
Rinse the chicken and cut into small pieces.<
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Cut chicken breast into 1/2-
Cut chicken breast into 1 inch strips
mbine egg whites, soy sauce, sesame oil, ginger, and scallion.
Combine sesame seed, flour and pepper.
Dip chicken pieces into soy sauce; dredge in sesame seed mixture.
Arrange chicken, bone side down, in a large, shallow baking dish.
Melt margarine; drizzle over chicken.
Bake at 400\u00b0 for 40 to 50 minutes, or until chicken is tender.
Cut chicken breasts into 4 cm (2in)
Prepare Sesame Oil Dressing.
Set aside.
Toss chicken, onions, celery and romaine in serving bowl.
Pour dressing over salad; toss.
Top with noodles, sesame seed and oranges.
Garnish with romaine, if you wish.
Cut the chicken into bite-sized pieces, the
Combine 2 tablespoons of flour, salt and pepper in a clean paper bag.
Add chicken pieces and shake to coat.
Beat eggs with milk.
Mix remaining flour and sesame seed.
Dip each breast piece into egg mixture, then roll in sesame mixture to coat.
Lower into hot, deep oil and fry at 350\u00b0 for 15 minutes or until golden and tender.
Drain and serve with Supreme Sauce.
Serves 4.
Cut chicken into long, bite pieces. (I'
ll marinade ingredients together, except chicken, to a food processor and
Diced chicken breast lightly coated with potato starch.
Fill hot wok with enough Canola oil to fry chicken. Fry chicken for two to three minutes until golden brown and cooked all the way through. Drain the chicken. Rinse out the wok.
Add oil back into hot wok, garlic*, green onions, chili paste *, house white sauce, Chang's Sauce, sesame oil and cornstarch. Mix in fried chicken. Sauce should bind to the chicken. Serve with steamed rice or noodles.
* Add spices to taste.
Set oven to 350 degrees.
In a large bowl, coat the chicken well with mayonnaise all over.
Mix the crushed Honeynut cornflakes, sesame seeds, salt and pepper in a shallow dish.
Roll/coat the chicken pieces in the mixture until well coated.
Place in an baking dish (I use a 13x9-inch dish for one cut-up chicken, if you are doubling the recipe, then place the chicken on a foil-lined cookie/baking sheet).
Bake for about 50-60 minutes, or until chicken is done.
Cut the chicken into small, approximately 1-inch
Cut chicken breasts into bite-sized pieces;
Use the sesame oil to coat a wok or nonstick pan.
Add chicken and cook over low heat until almost cooked through.
Mix the ginger, onion powder, garlic powder, and sesame seeds in a small bowl.
Sprinkle over chicken and saute over medium-high heat.
Turn heat to high and add soy sauce, sauteing until fully incorporated and the chicken is slightly seared.
Serve immediately.