Best Cold Sesame Chicken Recipes

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COLD NOODLES WITH SESAME SAUCE, CHICKEN AND CUCUMBERS



Cold Noodles With Sesame Sauce, Chicken And Cucumbers image

It doesn't surprise me how often people order cold noodles with sesame sauce at Chinese restaurants. What is surprising, though, is how few people make the dish at home. It is incredibly easy to prepare, with common ingredients, and you can serve it as a main course or appetizer. You don't even need sesame sauce. Peanut butter is an acceptable substitute, as long as you use good peanut butter, simply defined as that made with peanuts and salt. (The name brands contain about 10 percent added hydrogenated fat, plus a couple of other typical additives.) Creamy is more common, but chunky is also good. It's easy enough to buy sesame paste (tahini) at health-food stores specializing in Middle Eastern ingredients and even at supermarkets. Sesame oil, which contributes mightily to the flavor of the finished dish, is a staple sold in Asian food stores (and, increasingly, in supermarkets).

Provided by Mark Bittman

Categories     dinner, quick, noodles, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Salt
1 to 2 cups shredded cooked chicken or about 8 ounces boneless chicken breast
1 pound cucumber
12 ounces long pasta like linguine, or 16 ounces fresh Chinese egg noodles
2 tablespoons dark sesame oil
1/2 cup sesame paste (tahini) or peanut butter
2 tablespoons sugar
3 tablespoons soy sauce, or to taste
1 teaspoon minced ginger, optional
1 tablespoon rice or wine vinegar
Hot sesame oil or Tabasco sauce to taste
1/2 teaspoon freshly ground black pepper, or more
At least 1/2 cup minced scallions for garnish

Steps:

  • Set a large pot of water to boil and salt it. If your chicken is uncooked, poach it in water as it comes to a boil; it will cook in about 10 minutes. Meanwhile, peel cucumbers, cut them in half, and, using a spoon, scoop out seeds. Cut cucumber into shreds and set aside.
  • When water comes to a boil, cook pasta until tender but not mushy. (If chicken is not done, you can still add pasta; remove chicken when it is done.) While pasta is cooking, whisk together sesame oil and paste, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin sauce with hot water, so that it is about the consistency of heavy cream; you will need 1/4 to 1/2 cup. Stir in cucumber. When pasta is done, drain it and run pasta (and chicken, if necessary) under cold water. Drain. Shred chicken (the easiest way to do this is with your fingers).
  • Toss noodles and chicken with sauce and cucumbers. Taste and adjust seasoning as necessary (the dish may need salt), then garnish and serve.

Nutrition Facts : @context http, Calories 672, UnsaturatedFat 25 grams, Carbohydrate 65 grams, Fat 33 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 6 grams, Sodium 736 milligrams, Sugar 12 grams, TransFat 0 grams

COLD SESAME NOODLES WITH SHREDDED CHICKEN



Cold Sesame Noodles With Shredded Chicken image

So easy and delicious! Don't be afraid of all of the steps - it really is an easy recipe! You can save time by making and shredding the chicken the day before. This recipe was featured on America's Test Kitchen and printed in Cooks Illustrated magazine. I tweaked it a bit, but the basic recipe is in tact. My family LOVES this dish and I am asked to make it quite often.

Provided by Zoesmama

Categories     Spaghetti

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 17

1/4 cup toasted sesame seeds
1/4 cup creamy peanut butter (Jif recommended)
2 medium garlic cloves, minced
fresh ginger, grated or minced (about 1 tbsp, I use the minced ginger that comes in a jar)
5 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon hot sauce (like Tabasco)
2 tablespoons light brown sugar
hot water
1 1/2 lbs boneless skinless chicken breasts
2 tablespoons salt, divided
1 lb fresh Chinese noodles or 1 lb spaghetti
2 tablespoons sesame oil
4 scallions or 4 green onions, sliced thin on diagonal
1 medium carrot, peeled and grated on large holes of box grater (about 2/3 cup) (optional)
1/2 cucumber, sliced on box grater and chopped into matchstick-sized pieces (optional)
crushed red pepper flakes (optional)

Steps:

  • First, make the shredded chicken. (As noted above, you can do this the day before and just take the shredded chicken out of the refrigerator before you begin the final preparations.) Boil 4 qts. of water with one tablespoon of salt. When the water reaches a boil, add the chicken and cook for about 20-25 minutes.
  • Pour out the water and allow the chicken to cool on a cutting board or in a bowl.
  • If you are unable to find toasted sesame seeds, toast the sesame seeds in a medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in a small bowl.
  • In a blender or small food processor, puree the remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With the machine running, add hot water 1 tablespoon at a time until the sauce has the consistency of heavy cream, about 5 tablespoons; set the mixture aside (it can be left in the blender jar or food processor workbowl). If you wish, add the crushed red pepper for a little zing. (Start with 1/8 of a teaspoon and go from there.).
  • Bring 5 quarts water and the other tablespoon of salt to a boil in a stockpot over high heat. While you wait for the water to boil, you can shred your chicken.
  • Using 2 forks, shred the chicken into small, bite-sized pieces and set aside.
  • Add the noodles to the boiling water and cook them according to the directions on the package (about 4 minutes for fresh and 10 minutes for dried pasta).
  • Drain the noodles, return them to the pot, then rinse them again with cold running tap water until they are cool to the touch; drain them again.
  • In a large bowl, toss the noodles with the sesame oil until evenly coated. Add the shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with a portion of reserved sesame seeds, and cucumber decoration and serve.

COLD SESAME CHICKEN



Cold Sesame Chicken image

Though completely different from a crisp-skinned, oven-roasted chicken, sometimes a boiled chicken is just the thing, hot or cold. In warm weather, this Chinese-style cold sesame chicken is especially welcome. It's perfect for a picnic or light lunch and can be prepared well in advance of serving.

Provided by David Tanis

Categories     dinner, weekday, poultry, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 19

6 bone-in chicken legs, drumettes or boneless thighs (about 4 pounds)
Kosher salt
1 tablespoon five-spice powder
2 whole scallions
1 (2-inch) piece ginger, cut into 4 thick slices
2 star anise pods
1 teaspoon ground turmeric
3 tablespoons soy sauce
2 tablespoons granulated sugar
1/2 teaspoon ground cayenne
1/2 teaspoon grated garlic
1 tablespoon toasted sesame oil
1/2 teaspoon grated ginger
1 tablespoon toasted sesame seeds
2 tablespoons crushed roasted, unsalted peanuts
1 or 2 thinly sliced serrano chiles (optional)
Cilantro sprigs
3 or 4 scallions, thinly sliced
Tender mustard greens or lettuce leaves (optional)

Steps:

  • Season chicken with salt and sprinkle with five-spice powder, rubbing seasoning into the flesh.
  • Transfer chicken to a soup pot or Dutch oven. Add 4 to 6 cups water, just to cover. Bring to a boil over high heat, then reduce heat to a bare simmer. Add scallions, ginger slices, star anise and turmeric. Simmer very gently until tender, about 45 minutes.
  • Remove chicken to cool on a baking sheet. (For faster cooling, submerge chicken in ice water.) Reserve 1/2 cup cooking liquid.
  • Make the glaze: Put soy sauce, sugar, cayenne, garlic, toasted sesame oil, ginger and 1/2 cup cooking liquid in a shallow saucepan or small skillet over medium-high heat. Simmer rapidly until thickened, about 5 minutes. Set aside.
  • Chop bone-in chicken into 1-inch chunks with a sharp cleaver or large chef's knife. (Remove bones before chopping, if preferred. If using drumettes or boneless thighs, leave whole.) Arrange chicken on a serving platter.
  • Brush glaze onto the meat. Sprinkle with sesame seeds and peanuts. Add chiles (if using), cilantro and scallions. Surround with mustard greens or lettuce leaves, if using. Serve chilled or at room temperature.

COLD SESAME NOODLES WITH SMOKED CHICKEN



Cold Sesame Noodles with Smoked Chicken image

My husband and I like to try different types of sesame noodles when we go out --especially spicy ones. They are traditionally made with ground sesame or peanut butter and lots of chile oil. Tahini is ground sesame, so I thought "Why not use an item I always have on hand in my pantry to make noodles with actual ground sesame sauce?" I hope you enjoy this fun take on takeout noodles as much as we loved cooking and eating it.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

12 ounces ramen noodles (four 3-ounce bundles; see Cook's Note)
2 bunches scallions
1/4 cup tahini paste
1/4 cup shoyu, soy sauce or black garlic soy
About 3 tablespoons rice wine vinegar
2 tablespoons mirin
1 to 2 tablespoons toasted sesame oil
2 tablespoons chopped fresh ginger root (about a 2-inch piece)
2 large cloves garlic
1 tablespoon chili paste or sauce, such as sambal olek or sriracha, plus more for serving if desired
1 tablespoon pourable light brown sugar
1/2 seedless cucumber or 2 Persian cucumbers, thin julienne
3 cups smoked chicken, rotisserie chicken or plant-based grilled chicken, thinly sliced or pulled (about 12 ounces; see Cook's Note)
3 tablespoons toasted sesame seeds

Steps:

  • Bring a pot with 3 to 4 quarts water to a boil for ramen or thin spaghetti. If using thin spaghetti, you'll need baking soda as well (see Cook's Note). Ramen does not require salt to be added into water.
  • Take 4 scallions and trim, cut into thirds and slice lengthwise; put in ice cold water to curl the scallions. Thinly slice the remainder of the 2 bunches on a bias and reserve.
  • For dressing, in a food processor, combine tahini paste, shoyu or soy sauce, rice wine vinegar, mirin, toasted sesame oil, ginger, garlic, chili paste or sauce and light brown sugar. Process sauce until smooth and add a splash of bottled or filtered water if necessary to thin--sauce should be creamy but pourable. Transfer to a large mixing bowl.
  • Drop ramen or pasta into boiling water and cook ramen 4 minutes (thin spaghetti about 6 minutes). Drain and cold rinse, then drain again. Toss ramen with sauce, sliced scallions, three-quarters of the cucumbers and three-quarters of the chicken. Drain scallion curls. Arrange noodles in shallow bowls and top with scallion curls, remaining chicken and cucumbers, lots of sesame seeds and a few dollops of chili paste if desired.

COLD SESAME NOODLES WITH SHREDDED CHICKEN RECIPE - CHINESE.GENIUS KITCHEN



Cold Sesame Noodles With Shredded Chicken Recipe - Chinese.Genius Kitchen image

So easy and delicious! Dont be afraid of all of the steps - it really is an easy recipe! You can save time by making and shredding the chicken the day before. This recipe was featured on Americas Test Kitchen and printed in Cooks Illustrated magazine. I tweaked it a bit, but the basic recipe is in tact. My family LOVES this dish and I am asked to make it quite often.

Provided by @MakeItYours

Number Of Ingredients 17

1/4 cup toasted sesame seeds
1/4 cup creamy peanut butter (Jif recommended)
2 medium garlic cloves, minced
fresh ginger, grated or minced (about 1 tbsp, I use the minced ginger that comes in a jar)
5 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon hot sauce (like Tabasco)
2 tablespoons light brown sugar
hot water
1 1/2 lbs boneless skinless chicken breasts
2 tablespoons salt, divided
1 lb fresh Chinese noodles or 1 lb spaghetti
2 tablespoons sesame oil
4 scallions or 4 green onions, sliced thin on diagonal
1 medium carrot, peeled and grated on large holes of box grater (about 2/3 cup) (optional)
1/2 cucumber, sliced on box grater and chopped into matchstick-sized pieces (optional)
crushed red pepper flakes (optional)

Steps:

  • First, make the shredded chicken. (As noted above, you can do this the day before and just take the shredded chicken out of the refrigerator before you begin the final preparations.) Boil 4 qts. of water with one tablespoon of salt. When the water reaches a boil, add the chicken and cook for about 20-25 minutes.
  • Pour out the water and allow the chicken to cool on a cutting board or in a bowl.
  • If you are unable to find toasted sesame seeds, toast the sesame seeds in a medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in a small bowl.
  • In a blender or small food processor, puree the remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With the machine running, add hot water 1 tablespoon at a time until the sauce has the consistency of heavy cream, about 5 tablespoons; set the mixture aside (it can be left in the blender jar or food processor workbowl). If you wish, add the crushed red pepper for a little zing. (Start with 1/8 of a teaspoon and go from there.).
  • Bring 5 quarts water and the other tablespoon of salt to a boil in a stockpot over high heat. While you wait for the water to boil, you can shred your chicken.
  • Using 2 forks, shred the chicken into small, bite-sized pieces and set aside.
  • Add the noodles to the boiling water and cook them according to the directions on the package (about 4 minutes for fresh and 10 minutes for dried pasta).
  • Drain the noodles, return them to the pot, then rinse them again with cold running tap water until they are cool to the touch; drain them again.
  • In a large bowl, toss the noodles with the sesame oil until evenly coated. Add the shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with a portion of reserved sesame seeds, and cucumber decoration and serve.

EASY COLD SESAME NOODLES WITH SHREDDED CHICKEN



Easy Cold Sesame Noodles With Shredded Chicken image

[Photograph: Yasmin Fahr] Note: For the noodles, typically Chinese egg noodles (what you find in lo mein) are used, but you could also get away with a linguine, spaghetti, or ramen noodle in a pinch. For crushing the peanuts, my go-to method is placing the nuts in a clean dish towel, covering them and then using a small skillet to gently smash them. I'm sure there's some fancy gadget that does this for you, but I kind of enjoy the process. Up to you! About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating! Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Provided by @MakeItYours

Number Of Ingredients 14

1 pound boneless skinless chicken breast (about 2 breast halves)
Kosher salt and freshly ground black pepper
10 ounces fresh Chinese egg noodles (see note above)
¼ cup tahini or peanut butter
¼ cup rice wine vinegar
2 1/2 tablespoons low-sodium soy sauce
1 teaspoon sugar
1 teaspoon freshly grated ginger
1 tablespoon sesame oil
1 tablespoon sambal or other chili-garlic sauce
1 teaspoon fish sauce
2 cups shredded cabbage (about ¼ head)
4 scallions, light green and white parts thinly sliced
½ cup roasted, unsalted peanuts

Steps:

  • 1 Place chicken in a medium pot and cover with cold water by three inches. Season with salt and pepper. Bring to a boil over high heat, remove from heat, and let rest until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and set aside. Reserve poaching liquid in pan.
  • Meanwhile, prepare the dressing in a large serving bowl by whisking together the tahini, vinegar, soy sauce, sugar, ginger, sesame oil, sambal, and fish sauce until combined.
  • Add one cup of water to the poaching liquid and bring to a boil over high heat. Add the noodles and cook according to the package directions. As the water boils and the noodles cook, shred the chicken.
  • When the noodles are done, drain and rinse well under cold water, repeating as needed. Add the noodles and the chicken to the dressing along with the cabbage and toss thoroughly to coat evenly. Finish with the scallions and peanuts and serve.

COLD NOODLES WITH SESAME SAUCE, CHICKEN AND CUCUMBERS



COLD NOODLES WITH SESAME SAUCE, CHICKEN AND CUCUMBERS image

Categories     Pasta

Yield 4 servings

Number Of Ingredients 13

Salt
1 to 2 cups shredded cooked chicken or about 8 ounces boneless chicken breast
1 pound cucumber
12 ounces long pasta like linguine, or 16 ounces fresh Chinese egg noodles
2 tablespoons dark sesame oil
1/2 cup sesame paste (tahini) or peanut butter
2 tablespoons sugar
3 tablespoons soy sauce, or to taste
1 teaspoon minced ginger, optional
1 tablespoon rice or wine vinegar
Hot sesame oil or Tabasco sauce to taste
1/2 teaspoon freshly ground black pepper, or more
At least 1/2 cup minced scallions for garnish

Steps:

  • 1. Set a large pot of water to boil and salt it. If your chicken is uncooked, poach it in water as it comes to a boil; it will cook in about 10 minutes. Meanwhile, peel cucumbers, cut them in half, and, using a spoon, scoop out seeds. Cut cucumber into shreds and set aside. 2. When water comes to a boil, cook pasta until tender but not mushy. (If chicken is not done, you can still add pasta; remove chicken when it is done.) While pasta is cooking, whisk together sesame oil and paste, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin sauce with hot water, so that it is about the consistency of heavy cream; you will need 1/4 to 1/2 cup. Stir in cucumber. When pasta is done, drain it and run pasta (and chicken, if necessary) under cold water. Drain. Shred chicken (the easiest way to do this is with your fingers). 3. Toss noodles and chicken with sauce and cucumbers. Taste and adjust seasoning as necessary (the dish may need salt), then garnish and serve.

COLD WEATHER COMFORT FOOD: SESAME CHICKEN



Cold Weather Comfort Food: Sesame Chicken image

I do love good Chinese take away; however, I now always sure what I'm getting. For example, many Asian restaurants use MSG and I am not a big fan of that particular ingredient. So, I decided to make my own. The chicken was pretty straightforward, but it took six attempts at the sauce before I got it to where I was happy. If you've prepped your ingredients, this dish will come together in a quick 20 minutes. If made as per instructions this dish has a nice warm lingering heat to it... So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories     Chicken

Number Of Ingredients 17

PLAN/PURCHASE
THE SAUCE
1/4 cup(s) dark brown sugar, packed
2.5 - 3 tablespoon(s) flour, all purpose variety
2 cup(s) chicken stock, not broth
1/4 cup(s) white rice or sushi vinegar
2 tablespoon(s) tamari sauce
2 tablespoon(s) sesame oil
2 teaspoon(s) chili paste
2 clove(s) garlic, minced
2 tablespoon(s) toasted sesame seeds
1/4 teaspoon(s) crushed red pepper flakes (for heat) optional
THE CHICKEN
1 large egg
2 tablespoon(s) cornstarch
2 medium chicken breasts cut into bite-sized pieces, about 1 pound
2 tablespoon(s) sesame oil

Steps:

  • PREP/PREPARE
  • THE SAUCE
  • Gather your ingredients.
  • In a large (non-reactive) bowl, whisk together all the ingredients for the sauce, and reserve.
  • Chef's Note: The traditional way to make this is with cornstarch; however, I like the depth the flour gives to the sauce.
  • Chef's Tip: If you want to add an additional layer of flavor to this dish, toast the flour in a dry pan over medium heat, before adding it to the other ingredients.
  • THE CHICKEN
  • Gather your ingredients.
  • Take a medium bowl, and whisk together the egg and cornstarch.
  • Add the cut up chicken, and toss to evenly coat with the mixture.
  • Add the sesame oil to a skillet over medium-high heat.
  • When the oil begins to shimmer, add the chicken.
  • Chef's Tip: Shake off any excess egg before placing into the pan.
  • Keep the pan active (stirring) while the chicken is cooking.
  • Cook until the chicken is cooked through and beginning to brown.
  • Add the reserved sauce to the skillet, and turn the heat down to medium low.
  • Continue to cook until the sauce thickens, about 6 to 8 minutes.
  • Serve over some long-grain white rice, with a sprinkle of sesame seeds, and maybe a fortune cookie on the side. Enjoy
  • Keep the faith, and keep cooking.

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