Sesame Ginger Chicken With Watermelon Salsa Recipes

Steps:

• To prepare chicken, combine soy sauce, chili sauce and sesame oil in a large zip-top bag. Add chicken and seal to marinate for 1 hr in refrigerator. Turn bag occasionally.
• Prepare your grill.
• To prepare salsa, combine watermelon, yellow pepper, green onions, cilantro, ginger, mirin, lime juice, salt and jalapeno. Cover and chill until ready to serve.
• Remove chicken from marinade; discard marinade.
• Sprinkle chicken evenly with 1/4 teaspoons salt.
• Place chicken on a grill rack coated with cooking spray.
• Grill 6 minute on each side or until done.
• Remove chicken from the grill and let stand 5 minute.
• Cut chicken diagonally across grain into thin slices; serve with salsa.

Steps:

• In a small bowl, combine the first seven ingredients until blended; set aside., In a large skillet or wok, stir-fry chicken in 1 tablespoon oil for 4-6 minutes or until no longer pink. Remove and keep warm., Stir-fry green pepper and onion in remaining oil for 2 minutes. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; heat through. Serve with rice.

Steps:

• In a small bowl, combine the first four ingredients; set aside. Pound the chicken breasts to 1/4-in. thickness. Grill over medium-hot heat, turning and basting frequently with soy sauce mixture, for 8 minutes or until juices run clear. Garnish with onions.

Steps:

• For the chicken marinade: In a mixing bowl, combine the chicken with the sesame oil, sugar, soy sauce and pepper. Toss to coat, cover, place in the refrigerator and let sit 1 hour. For the stir-fry: Remove the chicken from the fridge. Add 1 cup cornstarch to a shallow baking dish and dredge each piece of chicken, shaking off any excess. Fill a Dutch oven or high-sided saute pan with enough oil to completely submerge the chicken pieces. Heat over high heat until glossy and the temperature reaches 375 degrees F. Deep fry the chicken until golden brown, about 3 minutes, adding your chicken in batches to avoid overcrowding and to keep your oil from dropping in temp too much. Remove to a paper towel-lined plate. In a large saute pan, heat 1 tablespoon oil over medium heat. Add the garlic and ginger and cook until golden brown and fragrant, about 30 seconds. Next, add the rice wine, hoisin, oyster sauce, soy sauce, honey and the chili sauces; bring to a simmer. In a glass measuring cup, mix the remaining 2 tablespoons cornstarch with 1/4 cup very cold water (make sure you water is cold to avoid lumps!), whisking until combined. Add the mixture to the sauce and simmer for an additional minute, until the sauce thickens. Adjust seasoning to taste. Add in the fried chicken and toss to coat with the sauce. Add the lemon zest and juice. Garnish with toasted sesame seeds and scallions. Serve warm over rice.

Steps:

• 1. Combine first four ingredients in large pastic bag. marinate 1 hour in refrigerator. 2. Salsa: combine watermelon through jkalapeno. 2. gril lchicken. Cut chicken diagonally across grain, serve with salsa, lime wedges and cilantro sprigs