Hot Sesame Dragon Chicken page

[curlygirl]

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.

[cori93437]

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

I'm going to TRY!

[BratKat]

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.

[Dr. Bork Bork]

Nice twist, curly. Thanks for the props

[lev96]

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!

[curlygirl]

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!

[curlygirl]

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...

[Dr. Bork Bork]

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.

[curlygirl]

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!

[Greensprout]

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.