Chinese Food Recipes and Cooking
Chinese food need never be a once-a-week-restaurant treat again!
Free mouth watering Chinese recipes, easy to follow & cook, Chinese cooking is simply rewarding!

Home
Chinese Recipes
Chinese Salad
Tasty Soup
Fluffy Rice
Squids & Crabs


Noodles Delight
Chicken Recipes
Succulent Pork
Beef Recipe
Fresh Fish
Lamb & Mutton
Seafood Platter
Crunchy Vegetables
Nutritious Tofu
Assorted Dim Sum
Delicious Eggs
Shrimps & Prawns

Soothing Chinese Tea
Sauces & Seasoning
Chinese Desserts
Snacks & Appetizers
Cooking Methods
Chinese Kitchen


Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Learn to Speak Chinese
Chinese Restaurants
International Recipes
Asian Recipes
Chinese Cook Book
Chinese Cooking Videos
   
 
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette
 
 

Chinese Recipe : Sesame Chicken with Chinese Cabbage and Broccoli

Ingredients:

  • 1/4 c. soy sauce
  • 2 tbsp. rice wine or dry sherry
  • 2 tbsp. sesame oil
  • 1 clove garlic, minced
  • 2 tsp. minced fresh ginger root
  • 1 tbsp. sugar
  • 1/4 c. toasted sesame seeds
  • 2 whole chicken breasts, skinned, boned, and cut in bite-size pieces
  • 3 tbsp. peanut oil
  • 1 c. green onions, cut in 1 inch lengths
  • 3 c. sliced fresh broccoli flowerettes
  • 3 c. Chinese cabbage
  • 2 tsp. cornstarch, dissolved in 2 tbsp. water

Directions:

  1. Trim Chinese cabbage of all but 1 inch of green tops and slice diagonally; slices diagonally in 1/2 inch pieces
  2. In medium bowl, stir together soy sauce, dry sherry, sesame oil, garlic, ginger, sugar, and sesame seeds. Add chicken and marinate at least 1 hour.
  3. In a wok or skillet, heat peanut oil over medium heat for 2 minutes.
  4. Add onions, broccoli, and cabbage. Stir fry 1 minute. Transfer to dish; set aside.
  5. Add chicken mixture to wok or skillet (add more oil if needed). Stir fry until pinkness is gone, about 3 minutes.
  6. Remove to dish with slotted spoon. Dissolve cornstarch in water. Add to liquid in wok. Cook, stirring constantly, until mixture boils and thickens.
  7. Return chicken and vegetables to sauce. Cook, stirring constantly, 1 minute.

Do you like this Chinese recipe? Please share them with your friends: Bookmark and Share

There are 6 comments
dick – Aiken S.C
January 21, 2011 - 11:54
Subject:

the chiken is good

Emily
December 22, 2010 - 22:03
Subject: Great!

I made this but with bok choy instead of chinese broccoli. It was delicious. the chicken was tender and flavorful. the comment below that complains about it not being sweet and crispy is used to the super unhealthy stuff you get at chinese buffets that is not authentic at all. I really liked this recipe.

DinnerMaker
September 11, 2010 - 01:18
Subject: Nice - very nice

I cold cooked this in a cheap wok over gas. Peanut oil became olive oil, corn starch became potato starch, added thin sliced carrots for color, mixed black sesame seeds with regular for fun.

Very authentic. Quasit has it right, this is a clean version. Good balance.

Highly recommended.

Quasit – Washington
October 25, 2009 - 18:26
Subject: real.

this is actually a much more "chinese" version of this popular dish. it has way less sugar than the american "restaurant" version, and the chicken is not breaded. very nice

Chelle – Colorado
May 28, 2009 - 00:09
Subject: sesame chicken recipe

I tried this recipe and it was NOTHING like an sesame chicken i have ever had. I was expecting a sweet, semi-crispy chicken meal. But it had a very strong ginger taste and was not sweet at all. My opinion is to try a different recipe than this one.

Reply to Chelle
Bill – Sacramento, CA
March 04, 2011 - 20:42
Subject: Re: sesame chicken recipe

I tried this recipe and it was NOTHING like an sesame chicken i have ever had.

There are authenic Chinese dishes and then there is the Chop Suey Highway. The much maligned Chop Suey began as a dish served in China's Guangdong Province. It's name back then was pinyin: zá suì. Its on-going alteration to American tastes began in 1888 and has led to the balderized version we know today as "chop suey". Today's chop suey has about as much in common with pinyin: zá suì as a hamburger does with a hot dog. Not that there is anything wrong with that.

Chelle, it is probably best for you to stick with the chop suey highway and not comment on authentic Chinese food havng too much of a ginger taste (he wrote in an unintentionally patronizing voice )

Do you like this recipe? Have you put your own twist to it? Please do share.




?
? ?
?

Powered by TalkBack

Chinese Chicken Recipes

General Tsao's Chicken recipe , Kung Pao Chicken recipe , Lemon Chicken recipe , Cashew Chicken recipe , Stir Fried Hazelnut Chicken, Empress Chicken Wing, Drunken Chicken, Salted Chicken, Chicken Chop Suey, Mongolian Chicken, Chicken Thighs in Tangy Sauce, Sweet and Sour Chicken, Walnut Chicken, Sesame Chicken Wing, Moo Goo Gai Pan, Peking Duck recipe, Steamed Chicken Wrapped in Lotus Leaves

GO TO TOP



 

Custom Search
Bookmark and Share
Measurement
Converter
 

Key in value & click anywhere outside the box to convert!

Temperature Converter
°F
°C

Weight Converter
Pounds
Ounces
Grams
*1 KG = 1000 grams.

Liquid Converter
fl.oz.
ml.
cups
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
 
 
buy from China
DHgate.com  
 

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2013 Chinese Food Recipes.com. All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/28/11.