I refer to spring asparagus because I refer to the thin stalks, not the fatter ones, and they are perfect for this recipe. You could use this along with the fried rice and spring greens or the risotto with mushrooms and asparagus, posted earlier.
- 1 lb. skinless boneless chicken thighs
- 1/2 cup flour
- 1/3 cup sesame seeds
- 2 eggs, lightly beaten
- Crisco oil
- 1 large carrot, thinly sliced and coarsely chopped
- 1/3 cup liquid honey
- 3 tbsp. cider vinegar
- fresh asparagus, rinsed and patted dry with a paper towel
Cut chicken into 1 1/2 inch pieces. In a shallow bowl combine the flour, sesame seeds, pinch of pepper and salt. In another small bowl, add the beaten eggs.
Dip the chicken into the flour mixture, then the egg mixture and back into the flour mixture. Set aside.
In a large skillet, heat about 1/2 inch of oil over high heat. Add the chicken in batches and cook about 4 minutes or until completely cooked through. Use a slotted spoon and transfer to a paper towel to drain.
In a large skillet, combine the carrot, honey, vinegar and 1 tbsp. of water. Bring to boiling and add the asparagus. Add the chicken and stir to coat.
Pour this over rice or noodles of your choice. The only thing missing here is the fortune cookie.
Seared Beef Teriyaki Cubes With Sesame Coating
This is a different starter for your evening. On the deck? Even better.
- 1 lb. beef tenderloin
- 1 tbsp. sesame oil
- 2 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 garlic clove minced
- 2 tsp. hoisin sauce
- 1 tsp. chili garlic sauce
- 1/4 cup teriyaki sauce, warmed
- 1/4 cup toasted sesame seeds
Trim the tenderloin of any fat and silverskin. Cut into 1 inch cubes. In a mixing bowl, whisk together the remaining marinade ingredients, except the warm teriyaki and sesame seeds.
Add the beef and toss to coat well. Cover and marinate in the refrigerator for up to 8 hours.
Preheat broiler and set the rack 6 inches from the element. Line a baking sheet with foil and spray with Pam. Spread the cubes onto the foil. Bake until desired doneness (5 minutes to medium rare; 8 minutes to medium well).
Transfer to a bowl and toss with the warm teriyaki sauce. Skewer with serving picks and dip each one into the sesame seeds to coat. Serve immediately.
Chicken and Mango Salsa
The flavours in this combination of sesame chicken and the fresh mango salsa is “comfort food” at its best. Perfect for a summer day on the deck or at the beach. Yum!
Sesame Chicken
- 2 large egg whites
- 1/2 cup sesame seeds
- 1 tsp. kosher salt
- pinch of pepper
- 4 boneless skinless chicken breasts
- 1 tbsp. unsalted butter
- 1 tbsp. Crisco Oil
Preheat oven to 400 degrees.
Whisk the whites in a shallow bowl. In another shallow bowl, mix together the sesame seeds, salt and pepper.
Rinse the chicken in cold water, and pat dry. Remove any fat and make sure the breast is ‘clean’. Dip the chicken into the egg whites to coat and then dip into the seeds, pressing gently to adhere.
Heat the butter and oil in a frypan over medium heat. Add the chicken and sear , making sure not to burn the sesame seeds. Flip the chicken over and place pan in the oven for about 12 minutes or until the chicken is cooked through. Cut into 1/2 inch slices and serve with lots of the fresh mango salsa.
Fresh Mango Salsa
- 1 large ripe mango (or 2 Ataulfo mangoes**) peeled and cut into 1/2 inch cubes
- 1 tsp. finely chopped jalapeno, seeds removed
- 1 tbsp. soy sauce
- 2 tbsp. chopped fresh coriander
- 1 tbsp. grated orange zest
- 1/4 cup freshly squeezed orange juice
- 1/2 tsp. grated lime zest
- 2 tbsp. freshly squeezed lime juice
- pinch of kosher salt
- 1 tbsp. honey
Toss all the ingredients in a bowl. Taste to adjust if more honey should be used. Let sit covered, at room temperature, while the chicken is cooking.
Uummmm. what is missing? Oh yeah, add a couple of friends, fresh warm rolls and, of course, a bottle of properly chilled white wine (Pinot Grigio comes to mind here). Notice I said bottle not glass? I thought you would.
** My beloved husband and I prefer the Ataulfo mangoes both for amount of edible flesh and flavour.