| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Meats |
Toronto |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
All purpose flour |
| 1/4 |
c |
Sesame seeds |
| 1 |
lg |
Egg white |
| 1 |
ts |
Water |
| 1 |
lb |
Boneless; skinless chicken breasts, cut into strips |
| 2 |
ts |
Asian sesame oil |
| 1 |
tb |
Fresh lemon juice |
|
|
Peanut noodles; recipe follows |
| 1/4 |
c |
Smooth peanut butter |
| 2 |
tb |
Toasted sesame oil |
| 1 |
tb |
Light soy sauce |
| 1 |
tb |
Rice wine vinegar |
| 1/4 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Dried hot red pepper flakes; optional |
| 6 |
oz |
Cooked capellini |
INSTRUCTIONS
ACCOMPANIMENT
PEANUT NOODLES
Swiped off the Food TV web page
Recipe adapted from Gourmet Magazine
Put flour and sesame seeds on separate sheets of waxed paper and in a
shallow bowl beat together egg white and water.
Season chicken strips with salt and dip them in flour, shaking off excess.
Dip chicken in egg white, letting excess drip off, and coat with sesame
seeds, shaking off excess. Transfer chicken strips as coated to a plate.
In a large non stick skillet heat 1 teaspoon oil over moderate heat until
hot but not smoking and cook chicken until golden, about 4 minutes. Turn
chicken and cook until just cooked through. Add lemon juice to skillet.
Turn chicken to coat with juice and cook until juice is almost evaporated,
about 1 minute. Transfer chicken to a plate. Serve atop the peanut noodles.
PEANUT NOODLES:
Recipe adapted from Gourmet Magazine
In a bowl, stir together peanut butter, sesame oil, soy sauce, vinegar,
sugar, salt and optional red pepper flakes. Toss with the cooked noodles
until well combined.
Posted to FOODWINE Digest by Renata Gocht <gocht@LIBRARY.UTORONTO.CA> on
Apr 1, 1998
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