Lighter Sesame Chicken - Plantains & Challah

When I think of sesame chicken, those pieces of chicken that are smothered in a cornstarch based, sticky sauce and sprinkled with sesame seeds comes to mind. No doubt it’s delicious, but in this heat- I’d rather stick to something light that will cool me down.

This dish is a good alternative to your average sesame chicken because it’s healthier & lighter. The sweet & saltiness of the chicken is a nice match to the cold & crunchy iceberg lettuce. It packs great for lunch – just keep the chicken & salad separate until you are ready to dive in.

In a sauce pot bring the following to a boil, and then simmer until the chicken is opaque all the way through. At that point, remove the chicken from your “quick broth” and set aside to cool. Do not discard this liquid!
1 gallon cold water
2 scallions (green onions)
Small knob of ginger, peeled and crushed (to extract fragrance)
1 pound of chicken cutlets

Meanwhile, mix the following in a bowl. Please note: the amounts are rough numbers and should be adjusted according to your likes and dislikes.

4 Tbsp soy sauce
4 Tbsp rice vinegar (other vinegars work fine too)
4 Tbsp sherry wine
2 Tbsp toasted sesame oil
1 Tbsp sugar
4 Tbsp of that flavorful water (from where you poached the chicken cutlets!)
2 Tbsp thinly sliced scallions
2 Tbsp minced ginger, sauteed golden
1 Tbsp minced garlic, sauteed golden

– Next, dry toast sesame seeds by placing them in a dry, cool pan. Spread them out evenly and make sure to engage your wonderful sense of smell…it will let you know when to give ’em a whirl. Remove the pan from the heat when they are a light & toasty brown (otherwise they will continue to toast and this recipe will be toast!)

-Pound the chicken cutlets with a meat cleaver or other heavy object -in one quick motion (this will help break up the fibers) and shred the chicken into fine, delectable strands. Add half of your toasted sesame seeds into your sauce (reserve the rest for garnish) and add your shredded masterpiece into the bowl as well. While the flavors blend, shred some iceberg lettuce and European cucumbers.

-Now, this is the part that makes the dish- it is an extra step..but without it, the dish will not taste the same! Get a saute pan smoking hot, add a bit of oil and fry the shredded chicken pieces. (without the excess liquid in the bowl). Allow them to just “relax” in the pan while they get deliciously caramelized on the underside. Once you turn them over and see that golden brown bits of heaven, add some of that extra “quick broth” from poaching your chicken & enjoy the sizzle.

-Arrange your lettuce and cucumber on a plate/platter and pour your chicken on top. Use the extra sauce liquid in the bowl to pour over your lettuce mix. Garnish with extra scallions and toasted sesame seeds.

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