Asparagus Shiitake Chicken With Sesame Rice Recipes

Steps:

• Soak 1 ounce dried shiitake mushrooms in 2 cups boiling water, covered, until soft, 40 minutes. Drain, reserving the liquid. Discard the stems and chop the mushrooms. Cook 2 cups sushi rice as the label directs, using 1/2 cup mushroom-soaking liquid in place of 1/2 cup water. Cook 1 1/2 cups frozen edamame in salted boiling water until tender, 6 minutes. Add the edamame and shiitakes to the rice; season with salt.
• Per serving: Calories: 303; Total Fat: 2 grams; Saturated Fat: 0 grams; Protein: 9 grams; Total carbohydrates: 61 grams; Sugar: 1 gram; Fiber: 4.5 grams; Cholesterol: 0 milligrams; Sodium: 123 milligrams Photograph by Con Poulos

Steps:

• Asparagus Shiitake Chicken:.
• Cut asparagus into 1/2-inch pieces, removing tough root end.
• Chop garlic.
• Remove and discard mushroom stems; cut mushrooms into quarters.
• Cut chicken into small bite-size pieces; place in medium bowl (wash hands).
• Sprinkle 2 tablespoons flour over chicken and toss until evenly coated. Whisk in second bowl: remaining 2 tablespoons flour, stock, honey, soy sauce, ginger paste, pepper flakes, and garlic until blended; set aside.
• Preheat large, nonstick sauté pan on medium-high 2-3 minutes. Place oil in pan, then add chicken; cook and stir 3-4 minutes or until browned. Remove chicken from pan.
• Place asparagus, mushrooms, and green onions in same pan; cook and stir 3-4 minutes or until mushrooms are tender.
• Reduce heat on pan to low. Stir in chicken and soy sauce mixture; simmer 2-3 minutes or until chicken is 165°F and sauce begins to thicken. Serve.
• Sesame Rice:.
• Microwave rice following package instructions. Squeeze lime for juice (1 tablespoon).
• Stir remaining ingredients into rice. Serve.

Steps:

• For the chicken: Sprinkle the chicken with the salt and white pepper in a large bowl. Add the cornstarch and mix well.
• For the sweet sauce: Stir together the bean paste, light soy, chili sauce, tomato paste, vinegar, brown sugar and dark soy in a large bowl until combined and set aside.
• For the stir-fry: Heat a wok over high heat until it starts to smoke. Pour in the peanut oil, and then stir-fry the chiles and garlic for a few seconds. Toss in the onions and stir-fry, about 1 minute. Then add the chicken and stir-fry for about 2 minutes. As the chicken starts to turn opaque, add the peanuts, if using, and rice wine. Cook for another 3 minutes, and then pour in the sweet sauce.
• Add the red pepper and cook the chicken in the sauce until cooked through and the sauce has reduced and become slightly sticky with a thicker consistency, about 2 minutes. Add the scallions and cook, tossing, about 30 seconds. Transfer the chicken to a serving platter.
• Serve immediately with rice sprinkled with sesame seeds and chili powder.

Steps:

• In a large non-stick skillet heat the oil over medium high heat. Season the chicken pieces with the salt and pepper and add to the skillet. Cook the chicken until golden brown, about 5 minutes. Stir in the garlic and red pepper. Add the asparagus and cook for 1 minute. Stir in the zest and 1/2 cup liquid and bring to a simmer. Cover and cook for 3 minutes. Serve immediately over hot rice.

Steps:

• Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper. Place sesame seeds in a shallow bowl; dip chicken in sesame seeds., In a large skillet, cook chicken in oil over medium heat for 6-8 minutes on each side or until a thermometer reads 170°. Remove and keep warm., In the same skillet, cook and stir the mushrooms, ginger and garlic in soy sauce and butter for 3 minutes. Add cream and mustard; cook and stir for 6-8 minutes or until thickened. Serve sauce with chicken and rice.

Steps:

• Prep Cut asparagus into 1/2-inch pieces, removing tough root end. Chop garlic. Remove and discard mushroom stems; cut mushrooms into quarters. Cut chicken into small bite-size pieces; place in medium bowl (wash hands). Steps Sprinkle 2 tablespoons flour over chicken and toss until evenly coated. Whisk in second bowl: remaining 2 tablespoons flour, stock, honey, soy sauce, ginger paste, pepper flakes, and garlic until blended; set aside Preheat large, nonstick sauté pan on medium-high 2-3 minutes. Place oil in pan, then add chicken; cook and stir 3-4 minutes or until browned. Remove chicken from pan. Place asparagus, mushrooms, and green onions in same pan; cook and stir 3-4 minutes or until mushrooms are tender. Reduce heat on pan to low. Stir in chicken and soy sauce mixture; simmer 2-3 minutes or until chicken is 165°F and sauce begins to thicken. Serve.

Steps:

• In a large saucepan over medium heat, cook onion and garlic in oil until tender.
• Add water, rice and bouillion cube.
• Bring to a boil and stir.
• Reduce heat and cover.
• Simmer 15 to 20 minutes or until rice is tender and liquid is absorbed.
• Stir in tomatoe, green onions and parsley.
• Cover and let stand 5 minutes.
• Garnish with sesame seeds.
• *Note: you can also add a little diced carrots, celery and/or mushrooms with the onion.

Steps:

• Add oil to pan and heat up. When hot, add chicken, then asparagus. Fast fry over hot flame until chicken is cooked and asparagus is almost crisp.
• Add onion.
• Cook until onion and asparagus are fried but still a bit crisp.
• Add the soy sauce and sesame seeds. Plate it up over rice.

Steps:

• Heat oil in a large skillet or wok over medium-high heat. Add asparagus and mushrooms, and saute just until tender, about 5 minutes. Remove from heat. Sprinkle with toasted sesame seeds, and season with salt and pepper. Serve hot.