| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
|
April 1990 |
1 |
servings |
INGREDIENTS
| 1 |
|
Whole boneless chicken breast; halved |
| 2 |
ts |
Sesame seeds |
| 1 |
tb |
Vegetable oil plus additional for |
|
|
; brushing the grill pan |
| 1/4 |
lb |
Fresh shiitake or white mushrooms; stems discarded |
|
|
; andthe caps sliced |
|
|
; thin |
| 1/2 |
lb |
Cabbage; sliced thin (about |
|
|
; 2 cups) |
| 1 |
sm |
Red bell pepper; cut into julienne |
|
|
; strips |
| 2 |
ts |
White-wine vinegar |
| 2 |
ts |
Soy sauce |
| 1 |
ts |
Oriental sesame oil |
| 1/2 |
ts |
Minced peeled fresh gingerroot |
| 1/4 |
ts |
Sugar |
INSTRUCTIONS
Coat the chicken with the sesame seeds and season it with salt and black
pepper. Heat a ridged grill pan or heavy skillet over moderately high heat
until it is hot, brush it with the additional vegetable oil, and in it
saute the chicken for 7 to 9 minutes on each side, or until it is just
springy to the touch.
While the chicken is cooking, in a large skillet heat the remaining 1
tablespoon vegetable oil over moderately high heat until it is hot but not
smoking and in it stir-fry the mushrooms for 3 minutes. Add the cabbage and
the bell pepper and stir-fry the vegetables for 5 minutes, or until they
are crisp-tender. In a small bowl combine well the vinegar, the soy sauce,
the sesame oil, the gingerroot, and the sugar, add the mixture to the
vegetables with salt and black pepper to taste, and stir-fry the mixture
over moderately high heat for 1 minute. Divide the vegetable mixture
between 2 heated plates, cut the chicken against the grain into
1/4-inch-thick slices, and arrange it on top of the vegetables.
Serves 2.
Gourmet April 1990
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