Sesamehoneytempehquinoabowl Recipes

HONEY SESAME CHICKEN

Skip ordering takeout and prepare this easy, Asian-inspired honey sesame chicken that's deep-fried and smothered in a sweet and zesty sauce. Garnish with thinly sliced green onions, if desired.

Provided by Bren

Categories World Cuisine Recipes Asian

Time 35m

Yield 6

Number Of Ingredients 19

Honey Sesame Chicken image

Steps:

Mix honey, tomato paste, apple cider vinegar, Sriracha sauce, and sesame oil together in a medium bowl.
Combine cold water, cornstarch, and 1/2 teaspoon salt in a bowl; mix well. Add to honey sauce mixture and mix well. Set aside until needed.
Sprinkle 1/4 teaspoon salt and 1/4 teaspoon garlic powder over chicken.
Whisk egg in a large bowl. Add remaining salt and garlic powder and mix well. Mix in flour. Combine water and cornstarch in a bowl; add to egg mixture and mix well. Add avocado oil and baking powder; mix well.
Pour 3 inches of peanut oil into the bottom of a wide, deep pot and heat to 325 degrees F (165 degrees C).
Place 1/2 of the chicken pieces into the batter mixture and turn to coat. Scoop tablespoonfuls of chicken and batter into the hot oil. Do not crowd the chicken. Fry in batches until chicken pieces are golden brown and no longer pink in the centers, about 1 minute per side. Transfer to a paper towel-lined plate. Check oil temperature between batches.
Pour honey sauce mixture into a large skillet. Bring to a simmer over medium heat, 3 to 4 minutes. Add all chicken pieces to the sauce; turn to coat. Sprinkle on sesame seeds.

Nutrition Facts : Calories 1015.3 calories, Carbohydrate 45.6 g, Cholesterol 74.1 mg, Fat 86.9 g, Fiber 1.2 g, Protein 15.9 g, SaturatedFat 12.2 g, Sodium 1124.7 mg, Sugar 16.7 g

Ingredients

⅓ cup raw honey
3 tablespoons tomato paste
1 tablespoon apple cider vinegar
1 tablespoon Sriracha sauce
1 teaspoon sesame oil
½ cup cold water
1 tablespoon cornstarch
½ teaspoon salt
1 ¼ teaspoons salt, divided
¾ teaspoon garlic powder, divided
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1 egg
¾ cup all-purpose flour
½ cup cold water
½ cup cornstarch
2 tablespoons avocado oil
1 ½ teaspoons baking powder
peanut oil for frying
½ tablespoon toasted sesame seeds

SESAME-HONEY TEMPEH & QUINOA BOWL

Here we toss tempeh with a honey-sesame sauce and serve it over quinoa and shredded carrots for a satisfying vegetarian meal. Serve with sesame breadsticks. Tip: To toast sesame seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Ingredient Note: Look for tempeh near refrigerated tofu in natural-foods stores and many large supermarkets.

Provided by kcjt062905

Categories Asian

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Sesame-Honey Tempeh & Quinoa Bowl image

Steps:

To prepare quinoa: Bring 1 1/2 cups water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water is absorbed, 10 to 14 minutes. Uncover and let stand.
To prepare carrot slaw: Meanwhile, combine carrots, rice vinegar, sesame seeds, 1 tablespoon oil and 1 tablespoon soy sauce in a medium bowl. Set aside.
To prepare tempeh: Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add tempeh and cook, stirring frequently, until beginning to brown, 7 to 9 minutes.
Combine honey, 3 tablespoons soy sauce, 2 tablespoons water and cornstarch in a small bowl. Add to the pan and cook, stirring, until the sauce has thickened and coats the tempeh, about 1 minute.
Divide the quinoa among 4 bowls and top each with 1/2 cup carrot slaw and 3/4 cup tempeh mixture. Sprinkle with scallions.

Ingredients

1 1/2 cups water
3/4 cup quinoa
2 cups grated carrots
2 tablespoons rice vinegar
2 tablespoons sesame seeds
1 tablespoon sesame oil
1 tablespoon reduced sodium soy sauce
2 tablespoons sesame oil
2 ounces tempeh
3 tablespoons honey
3 tablespoons reduced sodium soy sauce
2 tablespoons water
1 teaspoon cornstarch
2 scallions

HONEY-ORANGE CHICKEN WITH SESAME SAUCE

This is from the June 2008 issue of Redbook magazine. We like to have this with jasmine rice and steamed veggies.

Provided by Robin in Kansas

Categories Chicken Breast

Time 51m

Yield 4 serving(s)

Number Of Ingredients 11

Honey-Orange Chicken With Sesame Sauce image

Steps:

Combine juice, honey, ginger, garlic, zest, salt and pepper in a bowl.
Add chicken, stir to coat.
Cover and refrigerate for 30 minutes minimum.
Heat a large skillet over med. heat until hot.
add vegetable oil and swirl to coat.
Lift chicken from marinade and let excess drip back into the bowl.
When oil is hot, add chicken and cook over med heat 3 min per side, or until golden brown.
Add reserved marinade to skillet and boil over med-high heat, turning chicken once or twice, 3-5 min, or until chicken is cooked through and sauce is reduced by half. Transfer chicken to a cutting board, cut into diagonal slices, and arrange on a platter. Stir sesame iol into thickened sauce and spoon it over chicken. Sprinkle with sesame seeds.

Nutrition Facts : Calories 265, Fat 4.4, SaturatedFat 0.8, Cholesterol 68.4, Sodium 660, Carbohydrate 28.8, Fiber 0.4, Sugar 27.1, Protein 27.9

Ingredients

3/4 cup orange juice, fresh squeezed
1/3 cup honey
1 teaspoon gingerroot, grated
1 teaspoon garlic, grated
1 teaspoon orange zest
1 teaspoon salt
1/8 teaspoon pepper
4 boneless skinless chicken breasts
1 teaspoon vegetable oil
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds

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