|A serving of Sesame Chicken Teriyaki...|
2 T sesame oil
1/2 cup white wine
1/4 cup soy sauce
1/4 cup premium soy sauce (Lee Kum Kee)
1 T sugar
2 T brown and white Sesame seeds, toasted
1-2 T canola oil for basting
In a non-metallic bowl, place the chicken and the next five ingredients.
Mix well and pierce the chicken with fork. Chill for 15 to 30 minutes.
In a pan, toast lightly the sesame seeds. Set aside.
Lightly coat the same pan with canola oil.
Pan-grill the chicken breasts, basting each with all if needed.
Let cook for 3 minutes on medium to high heat. repeat until all chicken is done.
Place each piece in a serving platter and spread toasted sesame on top of each chicken.
Meanwhile, in the same pan, pour the marinade and let boil until the liquid is reduced into half.
Put the remaining toasted sesame. Serve in a sauce bowl.
|A quick capture of the pan-grilled sesame chicken!|
|The sesame-teriyaki sauce..|
|a clearer take of the chicken using my cellphone...|
|our dinner today...|