restaurant recipes for chicken
Low Sodium Sesame Chicken (restaurant style)Recipe…anyone got one?
A friend of ours had kidney cancer and now only has about 20% of one of his kidneys…b/c of this his diet is very strict…such as he can only have one beer, very low sodium foods, no potassium, can’t have tomatoes, basically he says he lives off pasta…
he said he had sesame chicken the other day at a restaurant some where and that it is his FAVORITE…..
i want to make it for him as he has been very kind to us…
problem is, all the recipes i have found have high contents of Sodium…
so does anyone got a low sodium (GOOD TASTING) sesame chicken recipe i can use?….
Sesame Chicken and Stir-Fried Vegetables
Servings: Serves 2.
Can be prepared in 45 minutes or less.
Ingredients:
1 whole boneless chicken breast, halved
2 teaspoons sesame seeds
1 tablespoon vegetable oil plus additional for brushing the grill pan
1/4 pound fresh shiitake or white mushrooms, stems discarded and
the caps sliced thin
1/2 pound cabbage, sliced thin (about 2 cups)
1 small red bell pepper, cut into julienne strips
2 teaspoons white-wine vinegar
2 teaspoons soy sauce
1 teaspoon Oriental sesame oil
1/2 teaspoon minced peeled fresh gingerroot
1/4 teaspoon sugar
Preparation:
Coat the chicken with the sesame seeds and season it with salt and black pepper. Heat a ridged grill pan or heavy skillet over moderately high heat until it is hot, brush it with the additional vegetable oil, and in it sauté the chicken for 7 to 9 minutes on each side, or until it is just springy to the touch.
While the chicken is cooking, in a large skillet heat the remaining 1 tablespoon vegetable oil over moderately high heat until it is hot but not smoking and in it stir-fry the mushrooms for 3 minutes. Add the cabbage and the bell pepper and stir-fry the vegetables for 5 minutes, or until they are crisp-tender. In a small bowl combine well the vinegar, the soy sauce, the sesame oil, the gingerroot, and the sugar, add the mixture to the vegetables with salt and black pepper to taste, and stir-fry the mixture over moderately high heat for 1 minute. Divide the vegetable mixture between 2 heated plates, cut the chicken against the grain into 1/4-inch-thick slices, and arrange it on top of the vegetables.
Sesame Chicken and Shiitake Stir-Fry
Servings: Makes 4 servings.
Ingredients:
1 1/2 lb skinless boneless chicken breasts (4 halves), cut crosswise into 1/4-inch-thick slices
2 tablespoons water
2 tablespoons rice vinegar (not seasoned)
2 tablespoons soy sauce
2 teaspoons sugar
1/2 teaspoon dried hot red pepper flakes
3 tablespoons vegetable oil
1 large onion, halved lengthwise, then thinly sliced lengthwise
3/4 lb fresh shiitake mushrooms, stems discarded and caps quartered
1 1/4 cups frozen peas, thawed
2 tablespoons sesame seeds, toasted
Accompaniment: steamed rice
Preparation:
Pat chicken dry and season with salt.
Stir together water, vinegar, soy sauce, sugar, and red pepper flakes in a small bowl until sugar is dissolved.
Heat a wok or 12-inch skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add 1 tablespoon oil, swirling wok to coat evenly, and heat until hot and just smoking. Add onion and stir-fry until golden and crisp-tender, about 2 minutes. Transfer onion to a large bowl.
Add 1/2 tablespoon oil to wok and heat until just smoking, then stir-fry half of chicken until just cooked through, about 1 1/2 minutes. Transfer to bowl with onion and stir-fry remaining chicken in 1/2 tablespoon oil in same manner, transferring to bowl.
Add remaining tablespoon oil to wok and heat until just smoking, then stir-fry mushrooms until just tender, 3 to 4 minutes. Add peas and stir-fry until heated through, about 1 minute, then transfer to bowl.
Add vinegar mixture and sesame seeds to wok and, when liquid just reaches a boil, add chicken mixture and stir-fry until heated through, about 1 minute. Season with salt and pepper and serve over rice.
hope these help. enjoy.
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