Devilish Sesame Chicken With Green Beans And Scallion Rice Recipes

Steps:

• Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
• Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
• Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
• Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

Steps:

• In large skillet, heat 2 T of the olive oil (twice around the pan) over medium-high heat.
• Mix the paprika and mustard with some salt and pepper and season the chicken breasts on both sides.
• Add the seasoned chicken to the skillet and brown on the first side for 3 minutes. Flip, and then sear the second side, 2 minutes.
• Remove the chicken and reserve on a plate under a foil tent.
• To the pan, add the onion, garlic, bell pepper, tomato paste and red pepper flakes. Cook the vegetables for 5 minutes, stirring frequently.
• Add chicken broth to the vegetables and bring to a simmer.
• Add the reserved chicken back to the pan and cook for 10 minutes more, turning the chicken over every now and then.
• Remove the chicken from teh skillet to the platter.
• To finish the sauce, turn the heat off and add the parsley and butter, stirring to melt the butter.
• If the sauce doesn't thicken, may want to use cornstartch & water and bring to a boil.
• Pour sauce over chicken and serve.

Steps:

• In a large saucepan, heat 1 tablespoon oil, 1 turn of the pan, over medium-high heat. Add the rice; toast, stirring, for a minute or two.
• Add 1 1/2 cups chicken broth, lower the heat, cover and simmer until tender, about 17 minutes.
• In a medium skillet, bring enough water to reach a depth of 1 inch to a boil, salt it, add the green beans and cook for 2 minutes; drain and rinse with cold water.
• In a large skillet, heat the remaining 2 tablespoons oil, 2 turns of the pan, over high heat until rippling. Add the chicken and cook until golden, 3 to 4 minutes.
• Add the red pepper and cook until just softened, 3 minutes. Add the green beans and cook, tossing, for 1 minute.
• In a bowl, mix together the tamari, honey, hot sauce, mustard and remaining 1/2 cup chicken broth.
• Pour the sauce over the chicken and vegetables; toss. Drizzle the sesame oil over the chicken.
• Stir the scallions into the rice and fluff with a fork. Serve the chicken over the rice and top with the sesame seeds. and pepper. Cover to keep warm.