Skewered Sesame Chicken With Chili Dip Recipes

EASY SESAME SWEET CHILI CHICKEN

Steps:

• In a storage bag or storage container, add the Chili Sauce, soy sauce, sesame oil, minced garlic, and 1 tsp of sesame seeds (leave some for garnish). Mix together, then add the raw chicken breasts.
• You can marinade the chicken in the sauce for 1 hour up to 8 hours.
• Preheat a skillet on high and add Olive Oil. Remove the marinated chicken breasts from the marinade using tongs, saving the marinade to cook. Add the chicken breasts to the hot skillet. Sear for 2-3 minutes until the the chicken starts to char. Because of the sugar in the sauce, you need to be careful that the chicken doesn't burn. It's ok to get a little char as that will be lots of flavor.
• Flip the Chicken and sear for another 2-3 minutes. Then add 1/4 cup water and the remaining marinade. Cover the skillet and cook for 8-10 minutes until the internal temperature of the chicken reaches 165 F degrees or the chicken feels firm with a little give.
• Uncover, turn off the heat and move the skillet off the hot burner. Let rest for a few minutes. Then remove the chicken and slice it on a bias in 3/4 inch slices. This should give you about 5-6 slices.
• Serve with rice or veggies, spoon some of the sauce on top or serve it on the side. Then garnish with sesame seeds and fresh cilantro leaves.

SESAME CHICKEN DIP

Steps:

• Mix soy sauce, sesame oil and garlic; toss with chicken. Refrigerate, covered, at least 1 hour., Spread cream cheese onto a large serving plate; top with sweet-and-sour-sauce, spinach and chicken. Sprinkle with green onions and peanuts. Refrigerate, covered, at least 2 hours. Serve with crackers.

SESAME CHICKEN SKEWERS

Steps:

• Soak bamboo skewers in warm water for 1 hour.
• While skewers soak, mix teriyaki sauce, sesame oil, lemon juice, garlic, and sweetener together in a large glass or ceramic bowl. Add chicken, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour; the longer you marinate, the better the flavor.
• Preheat the oven to 350 degrees F (175 degrees C).
• Thread chicken onto bamboo skewers and place on a nonstick shallow baking pan. Discard marinade. Sprinkle chicken with sesame seeds.
• Bake in the preheated oven until chicken pieces are no longer pink in the centers and juices run clear, 30 to 40 minutes.

KOREAN CHILLI, SESAME & HONEY CHICKEN

Steps:

• Toss the chicken in the soy sauce, sesame oil and ginger. Thread each thigh on two long metal skewers, so that each skewer pierces one side of the thigh. Keep threading the chicken, making sure it's packed onto the skewers tightly. Chill until you're ready to cook. Mix the ingredients for the glaze.
• Heat the BBQ. If using a coal BBQ, wait for the coals to turn ashen before you start cooking. Cook the kebab for 5-8 mins on each side (depending on the heat). Once nicely charred but not fully cooked through, start painting on the glaze. The honey will catch if cooked for too long - the key to nice sticky chicken is applying the glaze in layers, turning the kebab often.
• Once the glaze has been used up and the chicken is cooked through (it'll take about 20 mins in total), transfer to a plate and leave to cool for 5 mins before serving scattered with spring onions.

SWEET SESAME CHILLI CHICKEN

Steps:

• Heat the oil in a wok or large saucepan. Add the onion and stir-fry for 5 mins until turning golden. Add the garlic, ginger, chicken, pak choi and sesame seeds, and stir-fry for 5 mins or until the chicken is cooked.
• Mix the cornflour with the soy sauce, chilli sauce and lemon juice. Add to the pan and stir-fry for 1 min. Serve straight away with extra soy sauce and egg noodles or rice, if you like.

SESAME CHICKEN DIP

Steps:

• In a large resealable plastic bag, combine the soy sauce, sesame oil and garlic; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour.
• Spread cream cheese onto a large serving platter; top with chicken mixture. Sprinkle with onions, peanuts and spinach. Drizzle with sweet-and-sour sauce. Cover and refrigerate for at least 2 hours. Serve with crackers.

CHIPOTLE-SESAME CHICKEN SKEWERS

Steps:

• Blend first 5 ingredients in processor until smooth. Season sauce with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
• Preheat broiler. Sprinkle chicken with salt and pepper. Thread 3 chicken pieces onto each skewer. Transfer to large baking sheet in single layer. Brush chicken with 1/4 cup sauce. Broil chicken without turning until cooked through, about 4 minutes. Transfer to platter. Sprinkle with sesame and cilantro. Serve with remaining sauce.
• Chipotle chilies, canned in a spicy tomato sauce, sometimes called adobo, are sold at Latin American markets, specialty foods stores and some supermarkets.

SESAME CHICKEN SKEWERS

Steps:

• Cut each chicken breast into 4 long strips.
• Combine all marinade ingredients and marinate chicken strips in the refridgerator for 3 hours.
• Preheat oven to 175°C.
• Wet wooden skewers and thread chicken strips onto skewers.
• Pour some of the marinade on the bottom of an ovenproof pan, place the skewers in the pan and sprinkle them with sesame seeds.
• Bake for 20 minutes or until done.

SESAME CHICKEN DIP

Steps:

• Combine soy sauce, sesame oil, and 2 cloves of garlic in a large bowl. Add cooked chicken and toss to coat. Refrigerate and marinate for 1 hour.
• Combine cream cheese, 1/4 cup cilantro, remaining garlic, and salt in another bowl; beat with an electric mixer until creamy.
• Spread dip onto a large serving platter and top with marinated chicken. Sprinkle chicken with peanuts, green onions, and remaining cilantro, and drizzle sweet chile sauce over top. Cover and refrigerate for at least 1 hour before serving.

SKEWERED SESAME CHICKEN WITH CHILI DIP

Steps:

• To prepare the chicken: Cut the meat into 48 bit-sized chunks. Mix the rice wine vinegar, sesame oil, garlic, and soy sauce, and pour over the chicken. Cover and refrigerate overnight. When ready to cook, mix the sesame seeds, cornstarch, and flour. Dip the marinated chicken in the sesame seed mixture. Place on tray and let stand 10 minutes. Heat ¼ inch of peanut oil in sauté pan and brown the chicken on all sides in batches, without crowding. Drain on paper towels. Remove the tips, tails, and strings from the snow peas. Place in a saucepan with a few tablespoons of boiling water; cover and steam for 1 minute over high heat. Cool in ice water and pat dry. Wrap each pea pod around a chicken piece and fasten with wooden skewers. To prepare the chili dip; combine all ingredients, blending well. Fill the red pepper shell. Serve with chicken.