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Hot Sesame Dragon Chicken

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  • Hot Sesame Dragon Chicken

    This recipe rocked my world! Dr. Bork Bork inspired it and apparently brought out the best in me. But then, Dr. B does that to us doesn't she?



    A snippet from the blog:
    The chicken is moist and the dish is flavorful and spicy. The flavor runs deep in this dish - not just front end.

    I asked my guys, "What shall we call this?"

    My oldest said, "Wonderful!!!"

    My youngest said, "I LOVE this stuff! Can you please make this again?"

    My oldest came up and thanked me after dinner and gave me a kiss. Did I mention recently that he is a teenager??

    My husband wants a batch made to take to work and eat it all 5 days next week. If you even 1/2 way like chicken and don't try this I just feel sorry for you because you know not the emptiness in your life until now.

    Okay...well, not quite, but close. Really, Oh my gosh this is good!

    I used Tahini instead of another nut butter 1) to give it the sesame flavor and 2) because Tahini is 1/2 the price of almond or cashew butter, so this is far easier on our grocery bill.

    Around 30 minutes, start to finish. This fed 4. I may double the recipe next time just to have it around for a fast food night. I wish I could say we have left overs, but we don't.
    FaceBook: PaleoMusings

    We get one shot at life, let's make it amazing

  • #2
    Drooling...
    Saved link, and trying to figure out how to tweak and get the flavor without the salty (Tamari).

    I'm going to TRY!
    “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
    ~Friedrich Nietzsche
    And that's why I'm here eating HFLC Primal/Paleo.

    Comment


    • #3
      Sounds DELISH! I have a jar of tamari that has been sitting waiting for me to figure out what to do with it--this should be perfect. All I'm missing is the hot chili paste.

      Comment


      • #4
        Nice twist, curly. Thanks for the props
        --Trish (Bork)
        TROPICAL TRADITIONS REFERRAL # 7625207
        http://pregnantdiabetic.blogspot.com
        FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

        Comment


        • #5
          This sounds awesome. What do you use for "hot chili paste?" Sriracha, A taste of India, Sambol? I have a garlic/chili paste with absolutely no sweetness too it, will that work? It's really strong and I don't want to overpower the rest of the flavors if you use one that is less "pastey" (for lack of a better word...). Thanks!

          Comment


          • #6
            Originally posted by lev96 View Post
            This sounds awesome. What do you use for "hot chili paste?" Sriracha, A taste of India, Sambol? I have a garlic/chili paste with absolutely no sweetness too it, will that work? It's really strong and I don't want to overpower the rest of the flavors if you use one that is less "pastey" (for lack of a better word...). Thanks!
            We used to use the Sriracha but quit when we went paleomusings b/c it had a bit of sugar in it. Now we use "chili garlic hot sauce" by Huy Fong foods and love it!
            FaceBook: PaleoMusings

            We get one shot at life, let's make it amazing

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            • #7
              Originally posted by Dr. Bork Bork View Post
              Nice twist, curly. Thanks for the props
              You're welcome Dr. B! Thank you. We make a good team. Now, if I could just convince you to play around with some of my dessert recipes...
              FaceBook: PaleoMusings

              We get one shot at life, let's make it amazing

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              • #8
                Originally posted by curlygirl View Post
                You're welcome Dr. B! Thank you. We make a good team. Now, if I could just convince you to play around with some of my dessert recipes...
                It's not your recipes that I need convincing on, it's my lack of drive lately. Energy wise I've just been blah.
                --Trish (Bork)
                TROPICAL TRADITIONS REFERRAL # 7625207
                http://pregnantdiabetic.blogspot.com
                FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

                Comment


                • #9
                  Originally posted by Dr. Bork Bork View Post
                  It's not your recipes that I need convincing on, it's my lack of drive lately. Energy wise I've just been blah.
                  You have excuse! Even Dr. Bork Bork needs a break sometimes!
                  FaceBook: PaleoMusings

                  We get one shot at life, let's make it amazing

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                  • #10
                    Curlygirl, thank you for this!

                    I made it tonight, using almond butter (since that's what I had on hand), coconut aminos (which I just recently finally found, and was the first time using), and had to omit the ginger as I didn't have any. After removing some of the pan juices and adding the sauce, it was actually too thick (perhaps as the consistency of almond butter is thicker than tahini) so I added a bit of chicken stock to thin it up nicely, and a drizzle of toasted sesame oil for more flavor. I also sprinkled some sesame seeds on top when serving.

                    Fantastic. Served on top of steamed cauliflower, and on rice for the kids. The 15 year old (who does not like almond butter, but I didn't tell him it was in it, heheh) balked at the red peppers, but cleaned his plate entirely. Not even sure he noticed the onion, which he also doesn't prefer, despite being rather coarsely chopped. Definitely a hit, both hubby and kid want it again. The 17 year old has his share stashed in the fridge for later since he's at work, but I know he'll be highly impressed too. He is working as a line cook in a nice restaurant and is learning to appreciate interesting flavor combinations.

                    Really, really tasty, and easy to make. I highly recommend it. Next time I might pick up the tahini and give that a whirl.

                    My musings

                    The old stuff

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                    • #11
                      Thanks, ladies, I am adding this to my menu this week!

                      Comment


                      • #12
                        Originally posted by Greensprout View Post
                        Curlygirl, thank you for this!

                        I made it tonight, using almond butter (since that's what I had on hand), coconut aminos (which I just recently finally found, and was the first time using), and had to omit the ginger as I didn't have any. After removing some of the pan juices and adding the sauce, it was actually too thick (perhaps as the consistency of almond butter is thicker than tahini) so I added a bit of chicken stock to thin it up nicely, and a drizzle of toasted sesame oil for more flavor. I also sprinkled some sesame seeds on top when serving.

                        Fantastic. Served on top of steamed cauliflower, and on rice for the kids. The 15 year old (who does not like almond butter, but I didn't tell him it was in it, heheh) balked at the red peppers, but cleaned his plate entirely. Not even sure he noticed the onion, which he also doesn't prefer, despite being rather coarsely chopped. Definitely a hit, both hubby and kid want it again. The 17 year old has his share stashed in the fridge for later since he's at work, but I know he'll be highly impressed too. He is working as a line cook in a nice restaurant and is learning to appreciate interesting flavor combinations.

                        Really, really tasty, and easy to make. I highly recommend it. Next time I might pick up the tahini and give that a whirl.

                        WOOT! Sounds great! Extra sesame oil was a nice touch too.
                        FaceBook: PaleoMusings

                        We get one shot at life, let's make it amazing

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                        • #13
                          Made this tonight. Only minor change was that I used coconut oil to saute the chicken. Husband liked it a lot and there is enough left over for another meal. This is a keeper. I think it would very nice made with beef, too.

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                          • #14
                            Oh, one other thing I did, too: bought the cutlet-sliced chicken breast and saved myself the pounding, as they are already about 1/3 to 1/2 thickness.

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                            • #15
                              Originally posted by BratKat View Post
                              Made this tonight. Only minor change was that I used coconut oil to saute the chicken. Husband liked it a lot and there is enough left over for another meal. This is a keeper. I think it would very nice made with beef, too.
                              sweet! Nice thought on the cutlet-sliced breasts. Were they tender? The thing I might love best about pounding is how tender the meat gets. Beef is a good idea too! Maybe with some extra sesame oil and garnished w/sesame seeds?
                              FaceBook: PaleoMusings

                              We get one shot at life, let's make it amazing

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