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Thai chicken noodles with sesame and sweet soy sauce

Posted on October 5, 2016 | Leave a comment

I must admit that i approach any Thai meal with blind faith! I mentioned before my devotion and love to Thai food and how it tickles my senses with all its beauty, colors and aromas.

I like to cook all types of cuisines but when it comes to Thai, i believe it’s kind of art and every dish is a master piece. This colorful sesame chicken noodles is so flavorful and easy to come together!

You will need: (4 servings)

400g noodles cooked as per pack instructions
500g chicken breast cubed or cut lengthwise
one big onion chopped coarsely
1/3 cup sesame oil
2 big carrots cut thin and lengthwise (about 1 cup)
2 medium capsicum (green and red) cut in medium squares (about 1/2 cup)
1 /2 cup red cabbage chopped coarsely
1/2 cup sweet soy sauce
2 tbsp sweet chili sauce
2 tbsp white vinegar
2 tbsp water
2 scallions chopped coarsely (about 1/2 cup)
4-5 mushroom sliced (about 1/2 cup)
sesame seeds for garnish

Heat up the oil then add chicken and onion, stir-fry until onion is fragrant and chicken starts to turn opaque. Add carrots, capsicum and cabbage to cook for 3-4 minutes. Pour in sweet soy, sweet chili, white vinegar and water and simmer for 5-7 minutes or until the veggies starts to get a bit tender. Stir in scallions and mushroom then simmer again for another 2-3 minutes.

Serve with cooked noodles (or if you prefer steamed rice) after sprinkling some sesame seeds on top (as per your taste).

It’s quick, served in 20 mns and not complicated at all. A delicious dish packed with deep flavors. It’s the type of dishes, while eating, i wish to have leftovers for next meal!

Don’t hesitate to try it and give me your opinion.

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tangy orange sesame chicken

Posted on May 1, 2014 | 6 comments

A favorite dish of mine, involving crisp, fried chicken bites smothered in a wonderfully sweet and tangy orange sauce.

It’s an easy recipe, served in less than 30 minutes.

Ingredients:

2 large eggwhites
1/4 cup cornstarch
1/4 cup sesame seeds
1 tsp salt
500g chicken breast cut in cubes
1/4 cup vegetable oil
4 scallion trimmed and sliced
1 cup fresh orange
1 tbsp sugar
2 tbsp soya sauce

In a large bowl, whisk together egg whites, cornstarch, sesame seeds and salt until you get frothy and fluffy batter.

Using egg whites instead of whole eggs (or yolks) in the batter creates a crispier coating.

Add the chicken and toss to coat.

Heat 1/4 cup vegetable oil in a large nonstick pan over medium-high heat.

Cook chicken until golden and crisp, 2 to 3 minutes per side. Work in several batches, you don’t want your chicken to be cluttered.

Transfer to a paper towel-lined plate to drain excess oil.

Wipe the pan with a paper towel. Add orange juice, soy sauce, and sugar. Boil over high heat until a bit thick about 4 to 5 minutes.

Put chicken in sauce and add scallions.

Cook until heated through and coated with sauce, about 1 minute.

You can serve it like this or pair it with steamed rice.

Damn it’s so delicious! the sauce has so much flavor.

I am a fan of asian cuisine and my husband prefers the italian one, i felt flattered when he said, “this is a very delicious dish you have to make it more often, thumbs up”!