Best Lemon Sesame Chicken Recipes

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LEMON-HOISIN GLAZED CHICKEN ON ROASTED ASPARAGUS AND CHERRY SESAME RICE



LEMON-HOISIN GLAZED CHICKEN ON ROASTED ASPARAGUS AND CHERRY SESAME RICE image

Yield 4-6 people

Number Of Ingredients 20

6 Foster Farms chicken thighs, boneless and skinless, cut into 1" chunks
2 ¼ tsp salt, divided
1 tbsp minced ginger root
4 cloves garlic, chopped, divided
3 tbsp peanut oil, divided
6 green onions, chopped, with whites and greens divided
1 1/2 cups jasmine rice, rinse well and drained
2 cups low-sodium chicken broth
1/4 cup lemon juice, divided
2/3 cup dried cherries, chopped
1 tbsp toasted sesame oil
1/3 cup rice wine vinegar
1/4 cup Hoisin sauce
1 1/2 tbsp honey, divided
1 large lemon or two small, finely grate zest
1/2 tsp red pepper flakes, divided
2 tsp black sesame seeds
1 pound fresh asparagus, trimmed and cut into 2" pieces
1/2 cup chopped cilantro, divided
1/3 roasted salted almonds, roughly chopped

Steps:

  • Mix chicken, one teaspoon salt, ginger, and half of the garlic. Set aside. In medium saucepan over medium heat, warm one tablespoon peanut oil. Stir in onion whites, remaining garlic, and jasmine rice. Cook, stirring frequently, for 8 minutes or until beginning to toast. Add broth, half of the lemon juice and one teaspoon salt; bring to a boil. Cover, reduce heat to low, and cook 15 minutes. Uncover, fluff with fork, stir in dried cherries, sesame oil, and remaining green onions. Set aside. In large frying pan over medium high heat, warm one tablespoon peanut oil. Add chicken and cook, stirring frequently, for 6 minutes or until no longer pink on the outside. In small bowl, stir together vinegar, Hoisin, one tablespoon honey, remaining lemon juice, half of the lemon zest and 1/4-teaspoon red pepper flakes. Add sauce to chicken in pan and continue cooking for 10 additional minutes on medium. Raise heat to high and cook for 2-4 minutes until sauce on chicken is dark and has thickened. Sprinkle chicken with black sesame seeds. Remove pan from heat, set aside and keep warm. In second large frying pan, warm remaining peanut oil over high heat.

SESAME-LEMON MARINATED CHICKEN



Sesame-Lemon Marinated Chicken image

Chicken thighs get a delicious and lovely treatment from a sesame marinade and basting sauce in this mouth-watering recipe. The grilled flavor really says SUMMER!

Provided by Feast Your Eyes

Categories     Chicken Thigh & Leg

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb chicken thigh, boneless and skinless
1/2 cup fresh lemon juice
2 teaspoons lemon zest
1 tablespoon water
1 1/4 tablespoons dark sesame oil
1 teaspoon rice vinegar
1 teaspoon hot sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
vegetable oil cooking spray
2 tablespoons sesame seeds, toasted
lemon rind, curls garnish

Steps:

  • Wash chicken and pat dry with paper towels. Set aside.
  • In a gallon-size zip-lock plastic bag, combine the lemon juice with the next seven (7) ingredients. Add the chicken; turn the sealed bag to coat and marinate in the refrigerator for eight (8) hours (best overnight); turn occasionally.
  • Remove chicken from the marinade; reserving marinade.
  • Pour the reserved marinade into a small saucepot; bring to a boil. Reduce the cooking flame; simmer for two (2) minutes. Set aside.
  • Coat the grill rack with cooking spray; place chicken on preheated grill over medium heat. Sprinkle toasted sesame seeds over chicken.
  • Grill chicken until it is fork tender and juices run clear, turning occasionally and brushing frequently with marinade.

Nutrition Facts : Calories 312.9, Fat 23.9, SaturatedFat 5.8, Cholesterol 95.5, Sodium 118.8, Carbohydrate 3.9, Fiber 0.8, Sugar 0.9, Protein 20.7

STICKY LEMON & SESAME CHICKEN



Sticky lemon & sesame chicken image

This speedy, Asian-inspired chicken recipe is easy enough for kids to help cook - they'll love eating it, too!

Provided by Cassie Best

Categories     Dinner, Lunch, Main course, Supper

Time 45m

Number Of Ingredients 9

8-10 skinless boneless chicken thighs
2 tsp sesame oil
2 tsp cornflour
zest and juice 2 large lemons
2 tbsp clear honey
2 tbsp soy sauce
2 tsp sesame seeds
cooked noodles or rice, to serve
cooked greens (such as sugar snap peas and pak choi), to serve

Steps:

  • Heat oven to 220C/200C fan/gas 7. Put the chicken in a shallow roasting tin, drizzle over the oil and season well. Roast for 25 mins.
  • Meanwhile, make the sauce. Tip the cornflour into a bowl and whisk in the lemon zest and juice until any lumps disappear. Add the honey, soy and sesame seeds and mix again.
  • Remove the chicken from the oven. Pour over the sauce, making sure every piece is well coated - it will still be very runny at this stage. Return to the oven for another 8-10 mins, spooning the sauce over the chicken every 2-3 mins as it thickens. If the sauce gets too thick, add a splash of water and scrape any sticky bits from the bottom of the tin. Serve with noodles or rice, and veg, with the extra sauce poured over the top.

Nutrition Facts : Calories 294 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 1.7 milligram of sodium

SESAME-LEMON CHICKEN



Sesame-Lemon Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon toasted sesame seeds
1 tablespoon finely grated lemon zest
2 teaspoons dried thyme
1/2 teaspoon sugar
Kosher salt and freshly ground pepper
8 skin-on, bone-in chicken thighs, trimmed (2 to 2 1/2 pounds)
1 tablespoon fresh lemon juice
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
2 romaine lettuce hearts, chopped (about 8 cups)
1 cucumber, chopped
1 tomato, chopped
2 cups lightly salted pita chips, crushed

Steps:

  • Preheat the broiler. Make the rub: Combine the sesame seeds, lemon zest, thyme, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a spice grinder; pulse until the seeds are slightly cracked. Season the chicken with salt and all but about 1 1/2 tablespoons of the rub. Set skin-side down on a broiler pan and broil, flipping the chicken and rotating the pan halfway through, until the chicken is golden and a meat thermometer registers 170 degrees F, 8 to 10 minutes per side. Make the dressing: Mix 1 tablespoon of the reserved rub, the lemon juice, vinegar, and salt to taste in a bowl. Whisk in the olive oil. When the chicken is done, whisk 1 tablespoon of the pan drippings into the dressing. Add the lettuce, cucumber, tomato and pita chips; season with salt and pepper and toss. Sprinkle the chicken with the remaining 1/2 tablespoon rub and serve with the salad.

Nutrition Facts : Calories 356 calorie, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 107 milligrams, Sodium 777 milligrams, Carbohydrate 22 grams, Fiber 5 grams, Protein 30 grams

LIGHT LEMON-SESAME CHICKEN



Light Lemon-Sesame Chicken image

Try an Asian twist with chicken tonight, and do it all in just 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 13

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup fat-free egg product or 1 egg
2 tablespoons lemon juice
1/2 cup Bisquick Heart Smart® mix
1/2 teaspoon paprika
2 tablespoons toasted sesame seed
1 tablespoon canola or vegetable oil
1/2 cup Progresso™ chicken broth (from 32-oz carton)
3 tablespoons sugar
2 tablespoons lemon juice
2 teaspoons cornstarch
1 teaspoon grated lemon peel
2 medium green onions, sliced (2 tablespoons)

Steps:

  • Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  • In small bowl, beat egg product and 2 tablespoons lemon juice with fork or wire whisk. In 1-gallon resealable food-storage plastic bag, mix Bisquick mix, paprika and sesame seed.
  • Dip chicken into egg mixture, then place in mixture in bag. Shake until chicken breasts are well coated.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center.
  • Meanwhile, in 1-quart saucepan, heat all sauce ingredients except onions over medium heat, stirring occasionally, until thickened and bubbly. Spoon sauce over chicken before serving; sprinkle with onions.

Nutrition Facts : Calories 340, Carbohydrate 24 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 1 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 11 g, TransFat 0 g

HONEY-LEMON GLAZED SESAME CHICKEN



Honey-Lemon Glazed Sesame Chicken image

Make and share this Honey-Lemon Glazed Sesame Chicken recipe from Food.com.

Provided by The Spice Guru

Categories     Chicken Breast

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 23

2 -3 butterflied boneless chicken breasts (cut into 1/2'' strips across the grain)
1/4 cup sesame oil
6 crushed fresh garlic cloves, left intact
1 egg
3/4 teaspoon garlic salt
1/4 teaspoon ginger powder
1/4 teaspoon white pepper
1/2 cup cornstarch
1 cup chicken broth
1/3 cup fresh lemon juice (Meyer lemon)
1/4 cup grade a clover honey
1/2 teaspoon freshly grated lemon zest (Meyer lemon)
1/2 teaspoon red pepper flakes
1/2 teaspoon soy sauce
1/4 teaspoon ginger powder
1 tablespoon minced fresh cilantro (optional)
1 tablespoon thinly snipped green onion top (optional)
3 tablespoons cold water
2 tablespoons cornstarch
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
1 sliced lemon twist
1 cilantro leaf

Steps:

  • CRUSH 6 whole garlic cloves with the side of a cleaver to release aromatic oils (leaving cloves whole); ADD crushed garlic cloves to 1/4 cup sesame oil to infuse flavors; SET aside; MEASURE 1/2 cup cornstarch into a plastic bag or sealable container for DREDGING; SET aside; WHISK the SESAME GLAZE ingredients in a small bowl; SET aside; WASH lemons and SLICE the needed lemons for GARNISH; GRATE 1 teaspoon zest; SQUEEZE 1/3 cup lemon juice: SET aside.
  • WHISK the HONEY-LEMON SAUCE ingredients in a medium microwaveable bowl: 1 cup chicken broth, 1/3 cup fresh lemon juice, 1/4 cup grade a clover honey, 1/2 teaspoon freshly grated lemon zest, 1/2 teaspoon red pepper flakes, 1/2 teaspoon soy sauce and 1/4 teaspoon ginger powder (OPTIONAL: 1 tablespoon minced fresh cilantro and 1 tablespoon thinly snipped green onion tops); MICROWAVE for 1 minute on high; SET aside.
  • BUTTERLY 2-3 chicken breasts and separate; SLICE into 1/2 inch strips across the grain and set aside.
  • BEAT 1 egg with 3/4 teaspoon garlic salt, 1/4 teaspoon ginger powder and 1/4 teaspoon white pepper; DIP chicken strips into EGG DIP mixture; SHAKE chicken strips in a bag with 1/2 cup cornstarch DREDGING, until well-coated.
  • POUR the SESAME GARLIC OIL into a wok; HEAT wok to HIGH heat setting; COAT sides of wok with with oil by swirling; STIR garlic until garlic is lightly browned and oil is fragrant, about 2 minutes; REMOVE garlic with a spoon.
  • ADD dredged BONELESS CHICKEN strips and fry for 3 minutes, stirring constantly; REMOVE chicken with a slotted spoon; DRAIN chicken on paper towels.
  • IMMEDIATELY pour the microwaved HONEY-LEMON SAUCE mixture to wok and bring to a boil, stirring; POUR in the whisked SESAME GLAZE solution; COOK, stirring, until the sauce boils and thickens; TURN wok OFF.
  • RETURN cooked chicken to wok with the sauce; STIR until chicken is coated with sauce and heated through.
  • SERVE hot chicken and sauce over hot cooked jasmine rice.
  • GARNISH with 1 teaspoon toasted sesame seeds, 1 sliced lemon twist and 1 cilantro leaf; ENJOY!

Nutrition Facts : Calories 445.6, Fat 23.7, SaturatedFat 4.6, Cholesterol 92.9, Sodium 296.6, Carbohydrate 40.1, Fiber 0.8, Sugar 18.2, Protein 18.8

CRISPY CHICKEN WITH LEMON-SESAME BBQ SAUCE



Crispy Chicken with Lemon-Sesame BBQ Sauce image

Categories     Sauce     Chicken     Fry     Lemon     Simmer

Yield feeds 4

Number Of Ingredients 17

The Chicken
8 chicken thighs
Creole Seasoning (page 167)
Flour
Peanut oil for frying
The Sauce
2 tablespoons peanut oil
1 heaping tablespoon minced garlic
1 heaping tablespoon minced fresh ginger
2 tablespoons seeded and minced jalapeño pepper
1/3 cup soy sauce
1 to 2 teaspoons grated lemon zest
Juice of 1 lemon
1/4 cup honey
1 tablespoon sesame oil
1 cup Mutha Sauce (page 165)
3 tablespoons toasted sesame seeds

Steps:

  • Strip the skin from the chicken thighs and season lightly with Creole seasoning. Toss them around in some flour, knocking off any excess. Pour 1/4 inch of peanut oil in a heavy skillet and fire it up over medium-high heat til it's hot but not smoking. Fry the thighs til golden and cooked through, about 20 minutes. Flip them once after 10 minutes.
  • Get busy making the sauce while the chicken's cooking. Slap a small saucepan on the stove and add the peanut oil. Heat the oil over medium heat, and add the garlic, ginger, and jalapeños. Cook til the veggies are soft, then add the soy sauce, lemon zest, lemon juice, honey, sesame oil, and Mutha Sauce. Simmer for 5 minutes. Push the sauce off the direct heat, but keep it warm.
  • Check the chicken, and once it's done, take it out of the oil and let it drain briefly. Dip each piece in the sauce and arrange on a platter. Sprinkle the toasted sesame seeds over the chicken, and serve with any sauce that's left.

SESAME, LEMON AND CURRY CHICKEN STRIPS



Sesame, Lemon and Curry Chicken Strips image

Provided by Robin Levy Goetz

Categories     Food Processor     Chicken     Bake     Marinate     Kid-Friendly     Yogurt     Diwali     Buffet     Curry     Healthy     Sesame     Bon Appétit     Los Angeles     California     Small Plates

Yield Serves 6

Number Of Ingredients 8

1/2 cup plain low-fat yogurt
1/3 cup purchased mango chutney (such as Major Grey's)
2 tablespoons chopped fresh cilantro
4 boneless skinless chicken breast halves
1/2 cup fresh lemon juice
3/4 cup sesame seeds
4 large garlic cloves, minced
4 teaspoons curry powder

Steps:

  • Blend yogurt and chutney in processor. Add cilantro and process 5 seconds. Transfer sauce to small bowl. (Can be prepared 1 day ahead. Cover and chill.)
  • Arrange chicken in shallow dish. Pour lemon juice over. Refrigerate at least 15 minutes and up to 30 minutes, turning chicken occasionally.
  • Preheat oven to 400°F. Lightly grease baking sheet. Drain chicken. Combine sesame seeds and garlic in shallow bowl. Sprinkle both sides of chicken with curry powder. Season with salt and pepper. Press chicken into sesame seed mixture, coating completely. Arrange chicken on prepared sheet. Bake chicken until just cooked through, about 20 minutes. Let stand 15 minutes. Cut chicken crosswise into 1/2-inch-wide strips.
  • Arrange chicken strips around edge of serving platter. Place chutney dip in center and serve.

SESAME CHICKEN WITH LEMON SAUCE



Sesame Chicken With Lemon Sauce image

Chicken in a simple sesame-lemon sauce. Using a lower sodium chicken broth, the dish can be healthy as well. Serve over a bed of hot cooked rice.

Provided by MTpockets

Categories     Chicken Breast

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves
2 tablespoons toasted sesame oil
1/8 teaspoon pepper (or to taste)
2/3 cup reduced-sodium chicken broth
3 scallions, thinly sliced (about 1/8 cup)
1 tablespoon sesame seeds, toasted
1/2 teaspoon lemon zest
1 tablespoon lemon juice
2 teaspoons cornstarch

Steps:

  • Rinse and pat dry chicken breasts with paper towels.
  • Pour sesame oil onto a deep plate or into a shallow bowl and dredge chicken breast so both sides are coated with oil.
  • Place chicken on the unheated rack of a broiler pan, sprinkle with pepper and broil 4-5 inches from heat for about 5 minutes or until meat is cooked through and no longer pink.
  • Meanwhile, in a medium saucepan, combine chicken broth, scallions, sesame seed, lemon zest, lemon juice, and cornstarch.
  • Cook and stir over low-medium heat until sauce becomes thickened and bubbly and transparent, then cook for 1 minute more.
  • Pour sauce over chicken and serve immediately.
  • (If serving over rice, place chicken over rice before topping with sauce).

Nutrition Facts : Calories 438.2, Fat 19.3, SaturatedFat 3.2, Cholesterol 136.9, Sodium 181.9, Carbohydrate 6.9, Fiber 1.3, Sugar 0.8, Protein 57.4

SESAME CHICKEN WITH LEMON SAUCE



Sesame Chicken with Lemon Sauce image

If you like lemons or lemon flavored foods you will love this. It is always a big hit. I do not mix everything together at once since I have very picky eaters at home. Instead, I place the chicken, linguine, and sauce all in separate bowls and allow everyone to mix their own amount of elements together.

Provided by Samantha Bideau

Categories     Chicken

Number Of Ingredients 26

SESAME FLOUR:
2 Tbsp sesame seeds
1/2 c yellow cornmeal
1 c flour
1 tsp salt
1 tsp pepper
LEMON CREAM SAUCE:
1 Tbsp butter
1/2 yellow onion, chopped
1 clove garlic, minced
1 tsp salt
1 tsp pepper
2 Tbsp chicken stock
1/2 c white wine
1 c lemon juice
4 c milk
1/2 c heavy cream
SESAME CHICKEN:
8 oz linguine
1 tsp olive oil
1 c sesame flour
1 egg
8 oz boneless chicken breasts
1 c lemon cream sauce
1/2 c broccoli florets
1/2 c grated parmesan cheese

Steps:

  • 1. SESAME FLOUR: Place sesame seeds and cornmeal in a blender and thoroughly.
  • 2. Place mixture in a plastic container with a tight fitting lid. Add flour, salt, and pepper. Shake until well combined.
  • 3. LEMON CREAM SAUCE: In a skillet, set over medium-high heat, melt butter. Add onion and cook until softened with light-brown edges, about 5 minutes.
  • 4. Add garlic, salt, pepper and chicken stock. Cook 1 minute more. Remove from heat and allow to cool about 10 minutes.
  • 5. Stir in wine, lemon juice, milk and cream. Mixture will curdle slightly, but the text will improve when the sauce is reheated.
  • 6. SESAME CHICKEN: Boil linguine according to package directions. Toss with olive oil and set aside.
  • 7. Pour sesame flour into a baking pan. in a small bowl beat egg with fork until the yolk is thoroughly mixed. Dip chicken breasts into egg then roll in flour mixture. Discard any remaining egg or flour mixture.
  • 8. Meanwhile, heat enough oil to float the chicken pieces to about 375* in a pot with high sides. Drop chicken into oil and cook about 5 minutes until coating is crispy and lightly browned. Remove from oil and set aside.
  • 9. Pour lemon cream sauce into a wide saute pan. Place over medium heat, and add broccoli. Bring to a boil and allow to bubble 1-2 minutes. Remove from heat and toss with linguine, chicken and cheese.

SESAME-LEMON CHICKEN WITH A CRISP PHYLLO CRUST



Sesame-Lemon Chicken with a Crisp Phyllo Crust image

Make and share this Sesame-Lemon Chicken with a Crisp Phyllo Crust recipe from Food.com.

Provided by BonnieZ

Categories     Chicken

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

6 (6 ounce) boneless skinless chicken breast halves
3 tablespoons fresh lemon juice
2 tablespoons soy sauce
3 tablespoons honey
2 tablespoons vegetable oil
1 clove garlic, minced
2 teaspoons minced fresh ginger
1 pinch cayenne
1/2 teaspoon fresh ground black pepper
1 egg white
4 sheets phyllo dough (defrosted completely in the package)
4 tablespoons melted butter
1/2 cup sesame seeds, toasted

Steps:

  • For the marinade—Rinse the chicken breasts, pat them dry, and make a few slashes in each.
  • Combine the marinade ingredients in a nonreactive bowl and add the chicken.
  • Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
  • To coat and cook the chicken—Heat the oven to 450°F and butter a baking sheet.
  • Butter a sheet of phyllo, top with another sheet, butter that and repeat with the other two sheets.
  • Cut the phyllo stack into 6 equal strips.
  • Remove a breast from the marinade and let some of the marinade drip off.
  • Lay the breast at one end of a strip of phyllo and roll it up, leaving the ends exposed.
  • Dip both ends of the chicken into the sesame seeds to coat.
  • Put the breast, phyllo seam down, on the buttered baking sheet; repeat with other breasts.
  • Brush the tops of the phyllo with butter and roast until crisp, browned, and cooked through, 25 to 30 minutes.

LIGHT LEMON-SESAME CHICKEN



Light Lemon-Sesame Chicken image

Try an Asian twist with chicken tonight, and do it all in just 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 13

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup fat-free egg product or 1 egg
2 tablespoons lemon juice
1/2 cup Bisquick Heart Smart® mix
1/2 teaspoon paprika
2 tablespoons toasted sesame seed
1 tablespoon canola or vegetable oil
1/2 cup Progresso™ chicken broth (from 32-oz carton)
3 tablespoons sugar
2 tablespoons lemon juice
2 teaspoons cornstarch
1 teaspoon grated lemon peel
2 medium green onions, sliced (2 tablespoons)

Steps:

  • Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  • In small bowl, beat egg product and 2 tablespoons lemon juice with fork or wire whisk. In 1-gallon resealable food-storage plastic bag, mix Bisquick mix, paprika and sesame seed.
  • Dip chicken into egg mixture, then place in mixture in bag. Shake until chicken breasts are well coated.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center.
  • Meanwhile, in 1-quart saucepan, heat all sauce ingredients except onions over medium heat, stirring occasionally, until thickened and bubbly. Spoon sauce over chicken before serving; sprinkle with onions.

Nutrition Facts : Calories 340, Carbohydrate 24 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 1 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 11 g, TransFat 0 g

SESAME CHICKEN IN LEMON SAUCE



SESAME CHICKEN IN LEMON SAUCE image

Categories     Fry     Dinner     Lemon

Yield 7 servings

Number Of Ingredients 28

SESAME FLOUR:
2 tbs. sesame seeds
1/2 c. yellow cornmeal
1 c. flour
1 tsp. salt
1 tsp. white pepper
LEMON CREAM SAUCE:
1 tbs. butter
1/2 yellow onion, chopped
1 clove garlic, minced
1 tbs. chives, minced
1 tsp. salt
1 tsp. pepper
2 tbs. chicken stock
1/2 c. white wine
1 c. lemon juice
1 c. milk
1/2 c. heavy cream
SESAEM CHICKEN:
8 oz. linguine
1 tsp. olive oil
1 c. sesame flour
1 egg
8 oz. bonelesss, skinless chicken breast tenders
Canola or vegetable oil for deep-fat frying
1 c. lemon cream sauce
1/2 c. broccoli florets
1/2 c. grated parmesan cheese

Steps:

  • SESAME FLOUR: Place sesame seeds and cornmeal in a blender, and grind thoroughly. Place mixture in plastic container with a tight-fitting lid. Add flour, salt and pepper. Shake until well combined. LEMON CREAM SAUCE: In a skillet set over medium-high heat, melt butter. Add onion and cook until softened with light bown edges about 5 minutes. Add garlic, chives, salt, pepper, and chicken stock. Cook 1 minute more. Remove from heat and allow to cool abou 10 minutes. Stir in wine, lemon juice, milk and cream. Mixture will curdle slightly, but the texture will improve when the sauce is reheated. SESAME CHICKEN Boil linguine according to package directions. Toss with olive oil and set aside. Pour sesame flour into a baking pan. In small bowl beat egg with fork until the yolk is thoroughly mixed. Dip chicken breast in eg, then roll in flour mixture. Discard any remaining eff or flour mixture. Meanwhile, heat enough oil to flour the chicken pieces to about 375*. Drop chicken into oil, and cook about 5 minutes, until coating is crispy and lightly browned. Remove from oil and set aside. Pour lemon cream sauce into a wide pan. Place over medium heat, and add broccoli. Bring to a boil, and allow to bubble 1-2 minutes depending on how thick you like your sauce. Remove from heat and toss with liquine, chicken and cheese. Place in bowls, and garnish each serving with extra parmesan.

LEMON, BROCCOLI & SESAME ROAST CHICKEN



Lemon, broccoli & sesame roast chicken image

Give traditional roast chicken a Chinese-style twist with this zesty recipe

Provided by Jane Hornby

Categories     Lunch, Main course, Supper

Time 55m

Number Of Ingredients 9

4 chicken leg portions, cut into thighs and drumsticks
2 lemons , juice of 1, the other cut into 8 chunks
200g thin-stemmed broccoli
4 garlic cloves , thinly sliced
thumb-sized piece ginger , finely shredded
3 tbsp light soy sauce
1 tbsp clear honey
1 tbsp sesame seeds
1 tsp sesame oil

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the chicken and lemon chunks in a large roasting tin, season with pepper, then roast for 30 mins until the chicken is turning golden.
  • After 25 mins, bring a little water to the boil in a frying pan, add the broccoli, cover and steam for 3 mins until bright green and almost tender, then drain.
  • Tuck the broccoli around the chicken, scatter the garlic and ginger over and around the meat, then splash over the lemon juice, soy and honey. Sprinkle with the sesame seeds. Roast for another 15 mins until the chicken is golden and tender, and juices look sticky. Drizzle with sesame oil, then serve the chicken, broccoli and juices with rice.

Nutrition Facts : Calories 340 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 2.35 milligram of sodium

LIGHT LEMON-SESAME CHICKEN



Light Lemon-Sesame Chicken image

Try an Asian twist with chicken tonight, and do it all in just 30 minutes.

Provided by @MakeItYours

Number Of Ingredients 13

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup fat-free egg product or 1 egg
2 tablespoons lemon juice
1/2 cup Bisquick Heart Smart® mix
1/2 teaspoon paprika
2 tablespoons toasted sesame seed
1 tablespoon canola or vegetable oil
1/2 cup Progresso® chicken broth (from 32-oz carton)
3 tablespoons sugar
2 tablespoons lemon juice
2 teaspoons cornstarch
1 teaspoon grated lemon peel
2 medium green onions, sliced (2 tablespoons)

Steps:

  • Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  • In small bowl, beat egg product and 2 tablespoons lemon juice with fork or wire whisk. In 1-gallon resealable food-storage plastic bag, mix Bisquick mix, paprika and sesame seed.
  • Dip chicken into egg mixture, then place in mixture in bag. Shake until chicken breasts are well coated.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center.
  • Meanwhile, in 1-quart saucepan, heat all sauce ingredients except onions over medium heat, stirring occasionally, until thickened and bubbly. Spoon sauce over chicken before serving; sprinkle with onions.

LEMON SESAME CHICKEN



Lemon Sesame Chicken image

I got this recipe from Bisquick. It's really quite simple and just so tasty! My husband's favorite!

Provided by Natalie Tamminga

Categories     Chicken

Time 30m

Number Of Ingredients 14

4 boneless skinless chicken breasts
1 egg
2 Tbsp lemon juice
1/2 c bisquick mix
1/2 tsp paprika
2 Tbsp toasted sesame seeds
1 Tbsp cooking oil
SAUCE
1/2 c chicken broth
3 Tbsp sugar
2 Tbsp lemon juice
2 tsp cornstarch
1 tsp grated lemon peel
2 medium green onions, sliced

Steps:

  • 1. Between pieces of plastic wrap or waxed paper, place each chicken smooth side down; gently pound with flat side of mallet or rolling pin until about 1/4 inch thick. (I usually cut each piece of chicken in half crosswise to make it even thinner)
  • 2. In a small bowl, beat egg and 2 Tbsp lemon juice with fork or wire whisk. In a 1-gallon resealable food storage plastic bag, mix Bisquick mix, paprika and sesame seeds.
  • 3. Dip chicken into egg mixture, then place in bag. Shake until chicken breasts are well coated. In a 12 inch skillet, heat oil over medium high heat. Add chicken; cook 6-8 minutes turning once, until chicken is no longer pink in center.
  • 4. Meanwhile, in a 1-quart saucepan, heat all sauce ingredients except onions over medium heat, stirring occasionally, until thickened and bubbly. Spoon sauce over chicken before serving; sprinkle with onions. Serve on a bed of couscous or rice.

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