Best Sesame Chili Chicken With Gingered Watermelon Salsa Recipes

Sesame-Chile Chicken With Gingered-Watermelon Salsa image

Provided by SkinnyMinnie

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons low sodium soy sauce
1 -2 tablespoon chile sauce with garlic
1 tablespoon dark sesame oil
4 (6 ounce) boneless skinless chicken breast halves
2 cups watermelon, diced and seeded
1/4 cup yellow bell pepper, diced and seeded
2 tablespoons green onions, thinly sliced
1 tablespoon fresh cilantro, chopped
1 teaspoon fresh ginger, peeled and grated
2 teaspoons mirin (sweet rice wine)
1 teaspoon fresh lime juice
1/8 teaspoon salt
1 jalapeno pepper, seeded and minced

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.

Nutrition Facts : Calories 257.5, Fat 8, SaturatedFat 1.5, Cholesterol 108.9, Sodium 553.7, Carbohydrate 7.8, Fiber 0.7, Sugar 5.1, Protein 37.2

Sesame Ginger Chicken image

Provided by Kelsey Nixon

Categories main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 20

2 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
6 tablespoons sesame oil
2 1/2 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon cracked black pepper
1 cup plus 2 tablespoons cornstarch
Vegetable or peanut oil
2 tablespoons minced garlic
1 tablespoon minced ginger
4 tablespoons Chinese Shoaxing rice wine
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons honey
1 tablespoon sambal chili sauce
1 tablespoon Thai chili sauce
1 lemon, zest and juice
Toasted sesame seeds, for garnish
Scallions, thinly sliced on an angle, for garnish
Rice, for serving

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.