Sesame Piggy Bumps Wapricot Sauce Recipes

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SESAME CHICKEN WITH SPICY DIPPING SAUCE

Provided by Food Network

Categories     main-dish

Time 8h36m

Yield 5 servings

Number Of Ingredients 34



Sesame Chicken with Spicy Dipping Sauce image

Steps:

  • In a food processor, combine the onion, garlic, and ginger and pulse to mince. Place in a bowl and combine with the lemon juice, olive oil, soy sauce, rum, crushed red pepper, sugar, and salt. Shake, or stir well, before use. Cut the chicken breast into 2-inch strips. Put in plastic bag or tub with marinade. Marinate in the refrigerator overnight.
  • Preheat the oven to 400 degrees F.
  • Combine sesame seeds with the flour. Dredge marinated chicken strips in the flour-sesame mixture. In a skillet, heat enough canola oil to lightly coat the bottom of the skillet until hot, but not smoking. Cook chicken strips, on both sides until golden brown. Transfer to a shallow roasting pan and finish in the oven.
  • To assemble:
  • Toss the Sesame Noodles with some Soy-Ginger Vinaigrette and some fresh mesclun greens. Place the noodle salad on a plate and top with the cooked sesame chicken. Drizzle some Spicy Apricot Sauce over the chicken. Garnish with pickled ginger and a side of the apricot dipping sauce.
  • Cook angel hair pasta in boiling, salted water for 2 minutes or until al dente. Drain and rinse with cold water to stop the cooking. Add the cilantro, scallions, olive, and sesame oils. Combine well.
  • Combine all ingredients, except for the water, in a blender. Blend for 30 seconds. Then add the water and blend for another 10 seconds.
  • Put all ingredients in a saucepan, and heat until the glaze melts. Whisk until smooth, and serve at room temperature. Add water if it gets too thick.

1 small minced onion
3 cloves minced garlic
One 1/4-inch piece peeled fresh ginger
6 ounces lemon juice
6 ounces olive oil
3 ounces soy sauce
3 ounces dark rum
1 tablespoon crushed red pepper
2 tablespoons sugar
2 tablespoons salt
5 chicken breasts
1 cup toasted sesame seeds
2 cups all-purpose flour
Sesame Noodles, recipe follows
Soy-Ginger Vinaigrette, recipe follows
Mesclun Greens
Spicy Apricot Sauce, recipe follows
1 pound fresh angel hair pasta
1/2 bunch cilantro, leaves chopped
1 bunch chopped scallions
2 tablespoons olive oil
2 tablespoons toasted sesame oil
1/4 cup soy sauce
1/4 cup lemon juice
1 tablespoon minced ginger
1/2 cup olive oil
1/2 cup canola oil
1 ounce boiling water
2 cups apricot glaze
1 cup balsamic vinaigrette
2 tablespoons soy sauce
1 tablespoon red pepper flakes
1 tablespoon grated ginger
1/2 cup mirin

CHICKEN BITES WITH APRICOT SAUCE

Satisfying a hungry crowd is simple with these oven-baked morsels. The bite-sized chicken pieces are served with an incredibly easy sauce that combines apricot preserves and mustard. -Michelle Krzmarzick, Redondo Beach, California

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2 dozen (1 cup sauce).

Number Of Ingredients 12



Chicken Bites with Apricot Sauce image

Steps:

  • Preheat oven to 350°. Place flour and 1/4 cup buttermilk in separate shallow bowls. In another shallow bowl, whisk eggs and remaining 1/4 cup buttermilk. In a fourth shallow bowl, combine cornflakes, onion powder, garlic salt, salt, oregano and pepper. Dip chicken in buttermilk, then dip in flour to coat all sides; shake off excess. Dip in egg mixture and then cornflake mixture, patting to help coating adhere. Arrange chicken in a greased 15x10x1-in. baking pan. , Bake until juices run clear, 15-18 minutes. In a small bowl, combine apricot preserves and mustard. Serve with chicken.

Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 26mg cholesterol, Sodium 163mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 0 fiber), Protein 6g protein.

3/4 cup all-purpose flour
1/2 cup buttermilk, divided
2 large eggs
2 cups crushed cornflakes
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 cup apricot preserves
2 tablespoons prepared mustard

APRICOT SESAME COOKIES

This recipe is a favorite of mine to make for special occasions. The apricot cookies freeze beautifully, so they can conveniently be made ahead of time. Substitute peach, strawberry or raspberry jam if you like.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4 dozen.

Number Of Ingredients 7



Apricot Sesame Cookies image

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in extract. Combine flour and salt; gradually add to the creamed mixture and mix well. , Roll into 1-in. balls; roll in sesame seeds. Place 2 in. apart on ungreased baking sheets. , Using the end of a wooden spoon handle, make an 3/8-in. deep indentation in the center of each ball. Fill with jam. Bake at 400° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 145 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 129mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.

1 cup butter, softened
1/2 cup sugar
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup plus 3 tablespoons sesame seeds
6 tablespoons apricot jam

PORK WONTONS WITH SESAME SAUCE

This folding technique is easier than an elaborate pleated dumpling. Quickly boiling instead of frying them is a foolproof cooking method that gives you dumplings that are just as good at room temperature as they are fresh out of the pot.

Provided by Lisa Cheng Smith

Categories     Bon Appétit     Dinner     Lunar New Year     Pork     Noodle     Sesame     Sesame Oil     Tree Nut Free     Dairy Free     Peanut Free     Soy Sauce     Ginger     Green Onion/Scallion

Yield 8 regular or 16 small servings

Number Of Ingredients 20



Pork Wontons With Sesame Sauce image

Steps:

  • Wontons:
  • Using your hands, mix pork, scallion, soy paste, sesame oil, grapeseed oil, ginger, wine, salt, and pepper (if using) in a large bowl until thoroughly combined. Crack egg into center of mixture and stir vigorously in one direction with a wooden spoon or rubber spatula until mixture is shaggy and lightened in color, about 4 minutes. Cover and chill at least 15 minutes and up to 12 hours.
  • Fill a small bowl with cold water. Take a wonton wrapper and lay it in your palm. Using a small offset spatula or butter knife, press about 1 tsp. pork mixture into the center of wrapper. Dip a finger into water and run it around edges. Fold wrapper in half on a diagonal and press edges tightly together to seal. Dip your finger into water again and dampen 2 bottom corners of wonton. Bring corners together and pinch to seal. Place on a parchment-paper-lined baking sheet. Repeat with remaining wonton wrappers and filling. Cover and chill until ready to cook.
  • Do Ahead: Wontons can be assembled 1 day ahead. Keep chilled, or freeze up to 1 month. Freeze in a single layer on baking sheet until frozen, then transfer to an airtight container. Cook from frozen, about 4 minutes.
  • Sesame sauce and assembly:
  • Whisk oil, sesame paste, soy sauce, vinegar, and sugar in a small bowl to combine, then whisk in water, 1-tablespoonful at a time, until you can drizzle sauce easily but it's not watery. If using chili crisp, stir in 1-3 Tbsp., depending on how spicy you want your sauce; set aside.
  • Bring a large pot of water to a boil. Working in batches of up to 10 at a time, boil wontons until wrappers are puckered and tightly wrapped around filling (filling should be cooked through; slice one open to double-check if unsure), about 3 minutes. Using a spider or slotted spoon, transfer to a plate; let cool slightly.
  • Divide wontons among bowls and spoon reserved sauce over; top with scallions and more chili crisp if desired.

Wontons:
1 lb. ground pork
1 scallion, finely chopped
1 Tbsp. soy paste
1 Tbsp. toasted sesame oil
1 Tbsp. grapeseed or vegetable oil
1 tsp. finely grated peeled ginger
1 tsp. rice wine
1 tsp. kosher salt
¼ tsp. freshly ground white pepper (optional)
1 large egg
48 wonton wrappers
Sesame sauce and assembly:
3 Tbsp. toasted sesame oil
3 Tbsp. Chinese toasted sesame paste or tahini
2 Tbsp. soy sauce
2 Tbsp. unseasoned rice vinegar
1 Tbsp. sugar
1-3 Tbsp. store-bought or homemade chili crisp; plus more for serving (optional)
Thinly sliced scallions (for serving)

APRICOT-SESAME GLAZED CHICKEN

Add something tasty to your family's Asian night! Serve grilled chicken spooned with apricot preserves - a dish that's ready in an hour!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 5



Apricot-Sesame Glazed Chicken image

Steps:

  • In small bowl, mix mustard and soy sauce. Brush 3 tablespoons of mixture over chicken. Stir 6 tablespoons of the apricot preserves and the sesame seed into remaining mustard mixture; set aside.
  • Heat gas or charcoal grill for indirect cooking. For two-burner gas grill, heat one burner to medium; place chicken on unheated side. For one-burner gas grill, place chicken on grill over low heat. For charcoal grill, move medium coals to edge of firebox; place chicken on grill rack over drip pan.
  • Cover grill; cook 15 minutes. Turn chicken. Cover grill; cook 20 to 30 minutes longer, turning occasionally, until juice of chicken is clear when thickest piece is cut to bone (165°F).
  • Brush chicken with reserved apricot mixture. Cook, turning and brushing frequently, 3 to 5 minutes, just until browned. Remove chicken from grill; spoon remaining 6 tablespoons apricot preserves over chicken.

Nutrition Facts : Calories 710, Carbohydrate 44 g, Cholesterol 195 mg, Fat 1 1/2, Fiber 1 g, Protein 62 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1150 mg, Sugar 30 g, TransFat 1 g

3 tablespoons Dijon mustard
3 tablespoons soy sauce
1 cut-up whole chicken (3 to 3 1/2 lb)
3/4 cup apricot preserves
1 tablespoon sesame seed

SESAME PECAN CHICKEN TENDERS WITH APRICOT DIPPING SAUCE

Make and share this Sesame Pecan Chicken Tenders with Apricot Dipping Sauce recipe from Food.com.

Provided by Kim127

Categories     Lunch/Snacks

Time 25m

Yield 3 serving(s)

Number Of Ingredients 8



Sesame Pecan Chicken Tenders with Apricot Dipping Sauce image

Steps:

  • For the sauce, combine the hoisin sauce, mustard and preserves in a small bowl.
  • Beat the egg whites in a small bowl until frothy and set aside.
  • Combine the sesame seeds and pecans in a small bowl and set aside.
  • Dip the chicken strips in to the egg whites and then the nut mixture.
  • Fry chicken pieces in hot oil for about 3-4 muntues or until golden brown.
  • Drain on paper towels.
  • Serve chicken with dipping sauce.

2 egg whites
1/3 cup sesame seeds
3 tablespoons finely chopped pecans
vegetable oil (for frying)
1 lb boneless skinless chicken breast, cut into thin strips
2 tablespoons hoisin sauce
1 teaspoon Dijon mustard
1/4 cup apricot preserves

APRICOT DIPPING SAUCE

Categories     Condiment/Spread     Sauce     Fruit     No-Cook     Quick & Easy     Apricot     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 6



Apricot Dipping Sauce image

Steps:

  • Purée all ingredients in a blender until smooth.

1/2 cup apricot preserves
1 tablespoon water
2 teaspoons fresh lime juice
2 teaspoons soy sauce
1 teaspoon Dijon mustard
1/4 teaspoon minced peeled fresh ginger

EASY SESAME CHICKEN WITH APRICOT SAUCE

So easy and good! For lunch the next day, combine the leftover sauce with four parts vinegar (rice or white wine or whatever you have) and one part oil (sesame or whatever you have) for salad dressing. Pour over your favorite greens, sliced leftover chicken and chopped veggies for a delicious Asian salad!

Provided by FLKeysJen

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14



Easy Sesame Chicken With Apricot Sauce image

Steps:

  • Mix the first six ingredients in a bowl.
  • Beat the eggs with the water and soy sauce in another bowl.
  • Dip the chicken into the egg mixture, then coat with the bread crumb mixture.
  • Bake, uncovered at 375 degrees for 40 minutes or until the chicken is cooked through.
  • Combine the sauce ingredients in a saucepan and cook for 10 minutes, stirring occasionally. Serve with the chicken.

1 cup plain breadcrumbs
1/4 cup sesame seeds
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
2 tablespoons water
2 tablespoons soy sauce
2 -2 1/2 lbs boneless skinless chicken breasts, tenderized
1 (18 ounce) jar apricot preserves
4 garlic cloves, crushed
4 teaspoons soy sauce
1/2 cup water

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