Crunchy sesame chicken

[spudtater]

This recipe is gorgeous. I shall duplicate it here, so that I don't lose it.

Ingredients:
80 ml sesame seeds
2 tblsp plain flour
1 egg white
1/4 tsp sesame oil
1/2 tsp salt
4 skinless chicken breast halves
2 tblsp vegetable oil

Preparation:
Mix sesame seeds and flour. Beat egg white with sesame oil and salt. Dip chicken breasts into egg white, letting excess drip off; coat with sesame seed mixture. Heat oil in nonstick skillet over medium heat. Cook chicken 5 to 6 minutes per side, until browned and cooked through.

Don't worry if it starts to get a bit burnt — that's when it's most tasty!

It went very well with my patented Nice Rice. While I'm on a roll:

Ingredients:
3-4 handfuls basmati/wild rice mix
1 bell pepper, cut into strips
1 medium onion, sliced
1/2 ham or vegetable stock cube
1 1/2 tblsp cornstarch
1 tblsp soy sauce
2 tblsp vegetable oil

Preparation:
Boil the rice (according to packet instructions, or your usual method). Fry the vegetables in the oil for 3-5 minutes, or until softened. Place cornstarch in a measuring jug with a little cold water and mix. Add 200ml boiling water, stock cube and soy sauce. Mix well and add to frying pan. Heat over medium heat for 2-3 minutes, until the sauce has thickened. Pour over rice and serve.

I now have a lot of sesame seeds. What shall I do with them?   8^S

Comments

[batswing.livejournal.com]

Yum yum! We've been playing around with rice recently. Our favourite is Mexican green rice just now - Mmmm! But I'm kind of partial to some fried onion and plenty of stock in rice, served with wheat free fishfingers. Classy!

[spudtater.livejournal.com]

Oh yes, had forgotten you eat fish. Wonder if the sesame recipe would work with fish... ?

[sigmonster.livejournal.com]

Toast a small handful of sesame seeds in a dry drying pan and throw them onto a salad. Or chuck them into a wholemeal loaf along with toasted linseed - it may come out looking pebbledashed, but it tastes good.

If you have any sesame oil left over, it goes well as a dressing for steamed shredded cabbage.