Sesame Chicken

One of my staple recipes I go to for using up chicken.

Add in any type of veggie you like to this dish.

Sesame Chicken:


Yield: 4 servings


Ingredients:


1 cup flour
1/2 cup toasted sesame seeds, divided
1 tsp. black pepper
1 tsp. Chinese five-spice powder
1 1/2 tsp. cayenne pepper (optional)
1 pound chicken breasts, cut into chunks
8 tbsp. teriyaki sauce
6 tbsp. honey
oil for frying

Directions:


In a large ziplock bag, combine flour, 1/4 sesame seeds, black pepper, cayenne pepper, and Chinese spice.
Place chicken in bag and shake to coat. Heat oil in large skillet over medium-high heat. Place chicken into skillet to brown on both sides, about 5 minutes per side. Remove chicken from skillet and empty excess oil from pan. Reduce heat to low and return chicken to skillet. Mix in teriyaki sauce, honey, and 1/4 cup sesame seeds and stir until sauce thickens.
Serve over rice or noodles.
Add in any veggies you like such as sugar snap peas, onions, and bell peppers.

Source: found on the web but not sure what website?

Salt and Vinegar Roasted Chickpeas

Ahh! What a nice spring day it is outside today.

Sorry I haven't been updating this blog as much as I would have liked but I am still waiting on my husband to put up the designed blog he did for me so until he does I always come on here and think it looks so bland .

I am working on him though :)

I have tried a few roasted chickpea recipes and this one is the best so far.

Salt and Vinegar Roasted Chickpeas


Yield:  4-6 appetizer portions

Ingredients:


1 pound dried chickpeas ( or use 2 cans of chickpeas)
1/4 cup red wine vinegar
1 1/2 tsp kosher salt
1 tsp dijon mustard
1 tsp lemon juice
1 tbsp olive oil
2 tsp malt vinegar or red wine vinegar

Directions:


In a bowl, cover chickpeas with 2-3 inches of water. Allow to soak overnight. ( or skip this step like i did and buy 2 cans of chickpeas and rinse)

Preheat oven to 400 degrees.

In a small lidded container, shake together the red wine vinegar, 1 tsp of the kosher salt, dijon mustard, and lemon juice. Add the olive oil and shake again to combine. Add vinegar mixture to chickpeas to toss and coat.

Spread the chickpeas out onto a sheet pan . Roast for 60-65 minutes, stirring every 15 minutes, or until chickpeas are a dark golden color and are crunchy.

Return chickpeas to the bowl, add the remaining 1/2 tsp of salt and 2 tsp. of malt vinegar. Toss to cost, return to sheet and allow to cool. Store in a zip-lock bag or lidded container.

Source: adapted from  Eat Your Heart Out