- 1 small minced onion
- 3 cloves minced garlic
- 1 (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 tablespoon 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
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.
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 apricot sauce over the chicken. Garnish with pickled ginger and a side of the apricot dipping sauce.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- 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
Combine all ingredients, except for the water, in a blender. Blend for 30 seconds. Then add the water and blend for another 10 seconds.
Spicy Apricot Sauce:
- 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
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.