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Old 01-08-2005, 07:30 AM   #1
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sesame chicken recipe

I was going through some recipes I copied from another site a long time ago and found this one,it is so good and tastes alot like the sesame chicken I get at a chinese restaurant.

Sesame Chicken

4lbs chicken thighs or breast (I cut mine into chunks,but can leave these whole)
1/3 cup soy sauce(use a good brand with 0 or 1 carb)
1/2 cup Splenda
1TBLS black strap molasses
1/4 cup tomato sauce
3TBLS cider vinegar
3 cloves garlic (finely chopped)
1/2 tsp red pepper flakes (optional,if you don't like the heat)
1/4 tsp ground ginger

Heat oil in a large non-stick skillet over med-high heat,add chicken,cook until lightly browned(6-7 minutes)
Remove from heat

Combine remaining ingrediants in a bowl and mix well,pour over chicken and return to heat.Bring to a boil and reduce heat and cover,simmer for 20 miutes or until chicken is done,

Remove chicken to a serving platter,thicken sauce with a little guar gum or xanthium gum and serve with the chicken as a sauce.

---------------------------------------------

I tried to figure up the carbs in this and came up with 5 carbs for 8 servings.

Everyone in my very picky family loves this dish!
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Old 01-08-2005, 08:04 AM   #2
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I love sesame chicken and this recipe looks great. I'd like to try it but what about the sesame seeds?
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Old 01-08-2005, 08:12 AM   #3
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The recipe never called for sesame seeds but I would just sprinkle some on before serving.
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Old 01-09-2005, 05:09 PM   #4
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I bet this would be great served over steamed veggies!!
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Old 01-10-2005, 07:42 PM   #5
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This recipe is the BEST recipe I have ever made for sesame chicken!!! The whole family loved it!!!

I highly recommend this to anyone who is missing Chinese food. It was easy and if I had put this in one of those little takeout cartons no one would have guessed I made it myself!!!

What a great recipe, again. I gave white rice to DS and DH and I had it over steamed brocolli!!

THANK YOU, THANK YOU, THANK YOU!!!!!!!!

PS I toasted the sesame seeds. It gave it a great 'chinese' taste.
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Old 01-11-2005, 10:02 AM   #6
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Any idea on the carb count....with the sesame seeds and all?

Can I get the black strap molasses at any regular grocery store?

Thanks!
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Old 01-11-2005, 12:19 PM   #7
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OOOOOO, I was just wondering what to do with the package of boneless/skinless breasts in the fridge - I will be making this one tonight!

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Old 01-11-2005, 02:09 PM   #8
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I got my molasses at a large super market in my town. The bigger stores should have it. If not try a health food store.

Good luck and enjoy this recipe.
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Old 01-11-2005, 09:41 PM   #9
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This was very tasty indeed.

Next time I am gonna add a few more pepper flakes - we like it spicy! - and I think I may also add some red bell pepper chunks and some mushrooms at the point where you add the sauce to the chicken and simmer.

I served it with snow peas tonight. DH really thought it was terrific!

Thanks for the great recipe!

Char
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Old 01-12-2005, 10:23 AM   #10
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Thanks for the reviews. So many recipes so little time
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Old 01-12-2005, 02:24 PM   #11
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Now what to do with the leftovers?

Hi, I made this last night and have plenty of leftovers.
Any suggestions on what to do with them?
Thanks,
Carol
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Old 01-12-2005, 02:57 PM   #12
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Freeze those left overs. Have been for a quick lunch or dinner!!
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Old 01-12-2005, 03:28 PM   #13
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Has anyone figured out the carb count on this recipe......

oh it looks so good!!

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Old 01-12-2005, 03:58 PM   #14
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Black strap molasses, huh? Is that like honey, or could honey be substituted? Sorry to be a bit dense. Is it regular molasses?
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Old 01-12-2005, 07:42 PM   #15
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Honey would not be a good idea in this recipe because in order to get the sweet taste you would have to use alot of honey. Black Strap molasses is like a consentrate form of molasses. Takes a little to make alot of sweet. If you have too you could use regular molasses, but the black strap is the best.
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Old 01-12-2005, 08:45 PM   #16
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I think if you used black sesame oil in the "oil" part of the recipe for the initial pre-cooking of the chicken it might also be really good.
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Old 01-21-2005, 04:37 PM   #17
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WOW~ This is good....but I cut the recipe in half, used only 2 pounds of boneless chicken breast, sliced and there was hardly any liquid in the recipe. Perhaps I should have not halved it just reduced the meat.

Was everyone else's kinda short on the sauce?
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Old 01-21-2005, 08:19 PM   #18
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I used half the amount of chicken, but kept the sauce amounts the same, because I added broccoli and mushrooms. I also stirred in a bit of leftover Dreamfield's spaghetti just before serving. Kind of like lo mein. It was very good! Oh, I also added some orange zest, because we love Orange Chicken.
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Old 01-22-2005, 04:22 PM   #19
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I can't find blackstrap molasses! Can I use "regular" molasses and if so, how much should I use?

TIA!
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Old 01-22-2005, 05:08 PM   #20
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You can use regular molasses, just use the same amount and up the splenda a little bit.
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Old 01-22-2005, 05:42 PM   #21
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Woohoo! Thanks, beeb!
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Old 01-23-2005, 10:16 AM   #22
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Beeb, this looks great. Can't wait to try it!
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Old 01-23-2005, 02:34 PM   #23
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blackstrap molasses or any molasses is sugar so use caution with this. You should be able to find it in any major grocery store or health food store in the baking isle with sugar.
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Old 01-26-2005, 11:57 AM   #24
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I'm wary of it having a tomatoey taste from the tomato sauce, though I see it doesn't call for much....

I've had some chinese-kinda things that use tomato sauce & didn't care for them....

Can you taste it?

I wonder how it would be with pork chunks.....
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Old 01-26-2005, 03:00 PM   #25
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I am not a tomato fan....I made this and loved it and it didn't have any tomatoey taste at all.

YUMMY!
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Old 01-26-2005, 03:16 PM   #26
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Thanks, Bybs....I'll give it a whirl!
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Old 01-27-2005, 11:53 AM   #27
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I can hardly wait to make this! It's always been my favorite Chinese dish!

Re the tomato thing.....I wonder if you could substitute Heinz One Carb Ketchup for the tomato sauce?? I had some today on meatloaf and was thinking how it reminded me of something between tomato sauce and tomato paste--with some sweetness to it. It's nice and thick, too--moreso than tomato sauce.

Just a thought (which sometimes can be dangerous!)
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Old 01-27-2005, 09:52 PM   #28
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I made this tonight for dinner -- it was SOOO good! I added half an orange bell pepper and half a medium onion and served it over some sauted cabbage -- YUM.

If you are craving chinese, try this! This will be a new staple in my house.

Lynn
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Old 01-29-2005, 12:38 PM   #29
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MasterCook count

This sounds so good that I saved it to my MasterCook. Using chicken breasts, the count is:

For 1 of four servings: 434 Calories; 5g Fat (9.9% calories from fat); 85g Protein; 8g Carbohydrate; trace Dietary Fiber; 211mg Cholesterol; 1704mg Sodium. Exchanges: 0 Grain(Starch); 11 1/2 Lean Meat; 1 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

If you would add 1 T toasted sesame seeds, it is:

For 1 of 4 servings: 447 Calories; 6g Fat (11.9% calories from fat); 86g Protein; 8g Carbohydrate; 1g Dietary Fiber; 211mg Cholesterol; 1704mg Sodium. Exchanges: 0 Grain(Starch); 11 1/2 Lean Meat; 1 Vegetable; 0 Fat; 1/2 Other Carbohydrates.
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Old 01-31-2005, 12:35 PM   #30
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I made this over the weekend with a little alteration....I don'have molasses and didn't want to buy it for just one recipe. So I used SF maple syrup. That's pretty sweet (IMO) so I cut back on the amount of Splenda.

Then, instead of tomato sauce (mine had high fructose corn syrup in it ) I used Bella Vita LC spicy spaghetti sauce. ( on sale at Meijer). It's very thick and has strong flavor so I thinned it with some water to the same consistency as tomato sauce.

I was out of crushed red pepper flakes, so I used some sambal olek ( Chinese chili paste). Next time I'll cut back even more on the Splenda since I don't care for sweetness...I even added some extra vinegar to cut the sweet taste.

I used thicknothin to thicken the sauce. I doubled the recipe too so there is plenty of sauce. The sauce came out nice and spicy..just a bit too sweet for me.

I made broccoli to go with it (chicken breasts) and will eat some tonight.
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