Oriental

Teriyaki Sesame Chicken Skewers

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375ºF (30 minutes) 

<from George Stella>

Marinade:

15 ounces teriyaki sauce

6 teaspoons of sesame oil

1/4 teaspoon minced garlic

1 lemon, juiced

1 tablespoon sugar

2 pounds boneless, skinless chicken thighs

1 tablespoon sesame seeds, toasted  [didn't use]

Soak bamboo skewers in water for 1 hours to keep from burning later. Mix all marinade ingredients together in a large container to hold all of the chicken. Cut the chicken into 1/2 inch strips and submerge in the marinade, cover, and refrigerate for at least 1 hour. Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan. Place in over and bake for 30 minutes or until fully cooked through. Sprinkle with sesame seeds before serving. 

<<We cut the chicken into small bitesize pieces then grilled them on a grill, then placed them on the skewer. It turned out great!>>

Egg Rolls

*****
(from Food Network)

4 tablespoons vegetable oil

1-inch grated fresh ginger

2 cloves garlic, finely chopped

2 scallions, sliced thinly

1 carrot, cut into 1 inch julienne strips

1 small red pepper, cut into 1 inch julienne strips

1 cup Napa cabbage, shredded

1/4 cup chicken broth

2 tablespoons reduced-sodium soy sauce

1 tablespoon sugar

1 to 2 tablespoon sesame oil

20 wonton wrappers

1o shrimps, cooked and minced [didn't use]

In a wok or skillet, stir fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir fry over high heat for 2 minutes. In a bowl combine the chicken broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. (Fold in the minced shrimp.) Fill and roll the egg roll wrappers, using 1 tablespoon for filling each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. PLace 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, and continue with remaining ingredients. In a skillet set over a moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs turn them. Serve when cool enough to eat, with dipping sauce.

Dipping Sauce:

1/3 cup soy sauce

1/3 cup rice vinegar

1 tablespoon honey

1 to tablespoon sesame oil

pinch red pepper flakes

combine all in bowl