Tag Archives: broccoli

Sesame Chicken

24 Sep

I found this recipe in a healthier eating cookbook a while back and it was an instant hit in our house.  I have made it so often that I have the recipe memorized!  It is a lot lighter than sesame chicken you find at restaurants; this doesn’t have the heavy breading and the chicken is cooked in a small amount of oil, not deep-fried.  I actually prefer this a lot more to restaurant sesame chicken.

Sesame Chicken

1/4 cup unbleached flour or all-purpose flour
4 boneless, skinless chicken breast halves, cut into 2″-4″ strips
1 Tbsp olive oil
1/4 cup reduced-sodium soy sauce
1/4 cup sugar
1/2 tsp dark sesame oil
2 Tbsp sesame seeds, toasted
Veggies of your choice
Cooked rice

Place flour and chicken in a gallon size zipper bag.  Shake to coat chicken in flour.  Heat olive oil in a large non-stick skillet over medium high heat. Add the chicken to the skillet in batches and cook, stirring occasionally, for 3 to 4 minutes, or until white and no longer pink. Transfer to a plate.
Reduce the heat to medium. Combine the soy sauce and sugar in the skillet. Cook, stirring occasionally, until the sugar dissolves. Stir in the sesame oil and sesame seeds.

Add the chicken and stir to coat.

Add in any chopped veggies you want.  For this batch, I used just broccoli.  Other times I have used different combinations of broccoli, onion, green, yellow, and red peppers, shredded carrots, bean sprouts, snow peas, water chestnuts, and mushrooms.  Cover your skillet and cook until veggies have softened.  I tend to leave the veggies a little crispy still because my husband likes them still crispy.

 Serve over cooked rice.

Note: You can buy toasted sesame seeds, usually with in the section with other Asian grocery items.  If you can’t find them, to toast sesame seeds, place in a dry skillet and toast, shaking the pan, over medium high heat for a minute or so, or until fragrant and lightly browned. Do this first and cook the chicken in the same skillet to pick up more sesame flavor.  Also, if you are using a lot of veggies, you may want to double the ingredients for the sesame coating so there is some for the veggies.

BBQ Chicken and Cornbread

11 Sep

I had some broccoli left from 8/27 Bountiful Baskets that I had chopped and frozen.  I love making Broccoli Cheese Cornbread with it, so I needed to decide on a main dish.  I have a lot of barbecue sauce that I got free with coupons, plus we had some buns that we needed to use up. So, I decided I would make shredded BBQ chicken in my slow cooker, which was perfect because I was going to be gone all afternoon co-hosting a baby shower and needed a low maintenance dinner.

To make the BBQ chicken, I first sprayed my slow cooker with cooking spray.  Next, I took frozen chicken out of the freezer and ran it under cold water to remove some of the ice.  I didn’t defrost it first, I put it in the slow cooker still frozen.  I have found that it still cooks thoroughly, so I skip the step of defrosting if I forget to get it out of the freezer or decide last minute what I’m making.  I then poured a whole 18oz bottle of barbecue sauce over the chicken.  I set it to low and set my timer for 6 hours (my slow cooker is a programmable one that cooks for the set time, then switched to the Keep Warm setting until you are ready to serve).  Once I was ready to finish up dinner, I shredded all the chicken and stirred well in the sauce.  This was then served on hamburger buns.

For the broccoli cheese cornbread, the broccoli was already chopped, so I just had to mix the ingredients.  This recipe calls for cottage cheese, which I thought seemed strange  at first, but it helps keep the cornbread really moist.  Here is how it is made:

 

Broccoli Cheese Cornbread

What you Need:

  • 4 eggs
  • 1 cup cottage cheese
  • 1/2 cup shredded mild cheddar cheese
  • 1/2 cup butter, melted
  • 1 (8.5 ounce) package dry cornbread muffin mix (I use Martha White, but Jiffy makes a mix as well)
  • 1 teaspoon salt
  • 1  1/2 cups chopped broccoli

How to Make it:

  1. Preheat your oven to 400 degrees F. Lightly grease an 11×7 inch baking pan.  (You can use a 13×9 pan, but the cornbread will be pretty thin and you may need to adjust your cooking time.)
  2. In a large mixing bowl, beat eggs.  Mix in cottage cheese, shredded cheddar cheese and butter. Stir in the cornbread muffin mix and salt. Fold in the broccoli. Pour batter into prepared pan.
  3. Bake in preheated oven for 30 minutes, or until a toothpick inserted into the center of the pan comes out clean.
Here is how it all turned out.  Both girls ate it!
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