Tag: sweet chili garlic sauce
Sesame Glazed Chicken
- 1 teaspoon black peppercorns
Toast the peppercorns in a cast iron skillet on medium heat for 4 to 5 minutes. Take out and cool and grind in a spice grinder. Keep aside.
- 2 medium shallots, ends cut off
- 4 garlic cloves
- 1 teaspoon extra light olive oil
- Salt
Preheat oven to 400 degrees F.
Place the shallots and garlic cloves on a piece of aluminum foil. Add the oil and salt, wrap well and roast for about half an hour. Let cool and keep aside.
- 1½ pound chicken breast cut into ½ inch pieces
- 1 tablespoon sweet chili garlic sauce
- 1 tablespoon tamari
- 2 teaspoons sesame seeds
Marinate the chicken pieces in the chili garlic sauce, tamari and sesame seeds. Refrigerate for 3 to 4 hours.
Glaze
- ½ cup oyster sauce
- 1 tablespoon tamari
- ¼ cup rice wine vinegar
- 1/3 cup apple cider
Add the oyster sauce, tamari, rice vinegar and apple cider to a small saucepan. Bring to a boil and simmer for 5 to 7 minutes till the sauce gets thick. Add the roasted shallots and garlic. Mix well and blend till smooth. Check for seasonings and keep aside.
- 2 tablespoons extra light olive oil
- 1/3 cup green onions, chopped
Heat a large saucepan and add the oil. Brown the chicken pieces in 2 to 3 batches, browning both sides. Take the pieces out and keep aside.
Add the glaze in the saucepan and bring to a boil. Add the chicken pieces and simmer till the chicken is cooked through- about 3 to 4 minutes. Garnish with green onions and serve hot.
Top Ten Asian Ingredients…
I am a big believer in a well stocked pantry. Since I cook all the time and thing about food 24/7, I make sure my fridge and pantry are full with the right ingredients. I love to be able to conjure something up in my mind and make it happen in the kitchen without going to the store.
Many people ask me constantly what I have in my pantry and fridge, and what they should have in theirs. I feel you need to think about your cooking repertoire and what kind of cuisines you make. Once you have a handle on the kinds of dishes you normally make- you can make a list of all the ingredients you need.
When I go grocery shopping- which I am ashamed (not really) to admit is almost every day- I go through the isles to remind me if I need anything to replenish my pantry.
Since I am doing top ten lists- yes I feel like David Letterman once again, I decided to start with listing the top ten Asian ingredients.
- Rice Vinegar– I love having this in my pantry. Great for stir fries, salads and curries.
- Tamari– I use this instead of soy sauce. This is a more concentrated version of it so a little goes a long way and it doesn’t make the dishes too watery.
- Toasted Sesame Oil– This has a delicious nutty flavor. I start my stir fries with a teaspoon of this oil. It is also great for salad dressings. Store it in the fridge.
- Fish Sauce– It has a wonderful underlying nutty, salty flavor. Don’t smell it while using it and you will love it.
- Sweet Chili Garlic Sauce– It can be found in any grocery store in the Asian isle. Great as a dipping sauce or part of a stir fry sauce.
- Honey- I love, love honey. I have all sorts in my pantry. It is great to sweeten anything from sauces, to salad dressings.
- Fresh Ginger- What a versatile ingredient. Stays forever in your fridge. Great for curries, stir fries and desserts.
- Garlic- I would be lost without garlic. I need to have lots of it in my vegetable basket. I put it in everything.
- Green Onions- They have a great, light onion flavor AND they look pretty. Excellent as a garnish on top.
- Light Coconut Meal- Great for Thai dishes and desserts. I use the light version since there is no difference in flavor. I always have a few cans in my pantry.
I would love to hear your top ten Asian ingredients….