Sesame Chicken Strips Recipes

Steps:

• In a shallow bowl, combine the mayonnaise, onion and mustard. In another shallow bowl, combine the crackers and sesame seeds. Cut chicken lengthwise into 1/4-in. strips. , Dip strips into mayonnaise mixture, then into the sesame seed mixture. Place in a single layer on a large greased baking sheet. , Bake at 425° for 15-18 minutes or until juices run clear. Combine sauce ingredients and serve with chicken strips.

Steps:

• Whisk the mustard, peach preserves, thyme, 1 tablespoon water and a pinch of salt in a small bowl. Beat the egg whites in a large bowl until frothy. Mix the breadcrumbs, pecans, sesame seeds, paprika and 1 teaspoon salt in a medium bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Dip the chicken strips in the egg whites and then roll in the breadcrumb mixture, pressing to help it adhere. Working in batches, cook the chicken until golden brown, about 3 minutes per side. Drain on paper towels. Serve with the peach-mustard sauce.

Steps:

• Combine mayo, onion and mustard.
• In another bowl combine crackers and sesame seeds.
• Cut chicken lengthwise into 1/4 inch strips.
• (Or to save time use chicken tenders) Dip into mayo mixture and then cracker mixture.
• Place in a single layer on greased baking sheet.
• Bake at 425°F for 15-18 minutes.
• Combine ingredients for sauce and serve as a dip with the chicken.
• Tip: Place mayo mixture in a bowl with all the chicken and stir to coat all pieces before.

Steps:

• Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.
• To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.
• In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
• Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste. To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and garnish with scallions and cilantro sprigs.

Steps:

• Cut chicken into long 3/4 inch wide strips. Mix honey, soy sauce, dressing mix, and juice together. Place chicken strips in bag and pour over marinade and freeze.
• On cooking day, thaw chicken and thread onto skewers. Grill, turning frequently, until cooked through, about 8-10 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place soy sauce in a 9x13 inch baking dish. On a piece of wax paper, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture. Arrange in baking dish in a single layer, then drizzle with melted butter.
• Bake at 400 degrees F (200 degrees C) for approximately 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time. Garnish with extra sesame seeds if desired, and serve.

Steps:

• Pat chicken dry with paper towels; toss, in small batches, with cornstarch in medium bowl until all strips are evenly coated with cornstarch.
• Heat oil in large skillet on medium heat. Add chicken; cook 7 to 8 min. or until done, stirring frequently. Remove chicken from skillet; cover to keep warm.
• Heat dressing in same skillet. Add beans, peppers and garlic; cook and stir 4 to 5 min. or until crisp-tender. Return chicken to skillet along with all remaining ingredients except rice; mix lightly.
• Serve over rice.

Steps:

• Blend yogurt and chutney in processor. Add cilantro and process 5 seconds. Transfer sauce to small bowl. (Can be prepared 1 day ahead. Cover and chill.)
• Arrange chicken in shallow dish. Pour lemon juice over. Refrigerate at least 15 minutes and up to 30 minutes, turning chicken occasionally.
• Preheat oven to 400°F. Lightly grease baking sheet. Drain chicken. Combine sesame seeds and garlic in shallow bowl. Sprinkle both sides of chicken with curry powder. Season with salt and pepper. Press chicken into sesame seed mixture, coating completely. Arrange chicken on prepared sheet. Bake chicken until just cooked through, about 20 minutes. Let stand 15 minutes. Cut chicken crosswise into 1/2-inch-wide strips.
• Arrange chicken strips around edge of serving platter. Place chutney dip in center and serve.

Steps:

• In a shallow bowl, combine the butter and soy sauce. In another shallow bowl, combine the cracker crumbs, ginger and salt. Dip chicken strips in butter mixture, then roll in crumbs until coated on all sides. , Place in a single layer on a greased baking sheet. Bake at 450° for 10 minutes or until juices run clear.

Steps:

• Cut chicken breasts into 1 1/2-inch slices about 1/4-inch thick. Season with salt and pepper. Combine flour, red pepper flakes, garlic powder, and onion powder in a large bowl. Add chicken and toss well. Add soy sauce, sesame oil, and honey; stir to coat.
• Heat olive oil in a skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden brown and juices run clear, 10 to 15 minutes.