Dining In: Local Restaurant Recipes

Dining In: Local Restaurant Recipes

Dining out is enjoyable, but wouldn't you like to make restaurant quality meals at home? Better yet, why not make the exact dishes you have enjoyed at your favorite local restaurants. Moffly Media looked to the area chefs and restaurateurs for recipes to their most popular dishes and they were happy to oblige. We have collected them all in our virtual recipe box and organized them by contributor and category. Bon appetit!

 

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Seared Sesame Chicken Salad



Contributed by:
Cusine: Asian
# of Servings: 4
Submitted by:
Description:

The vegetables for this salad are finely slivered, which is easy to do with a food processor or, even better, by hand with a good sharp knife, a cook's most useful tool!

Ingredients:
  • 1 pound boneless chicken breast cutlets
  • Salt and freshly ground pepper to taste
  • 1/2 cup sesame seeds
  • 1 cup slivered green onions, both white and green parts
  • 1 cup slivered red and yellow bell peppers
  • 1/2 cup slivered carrots
  • 1/2 cup bean sprouts
  • 1/4 cup shredded cucumber
  • 1/2 cup thinly sliced red onion
  • 6 tablespoons peanut oil
  • 1 tablespoon sesame oil
  • 2 tablespoons finely chopped ginger
  • 1 large garlic clove, finely chopped
  • 1/3 cup rice wine vinegar
  • 4 large Boston or Bibb lettuce leaves
Preparation:
  1. Season the chicken on both sides with salt and pepper.
  2. Spread the sesame seeds on a plate and dredge the chicken in them to coat both sides.
  3. In a bowl, toss together the green onions, bell peppers, carrots, bean sprouts, cucumbers and red onion.
  4. In a large skillet, heat three tablespoons of the peanut oil over medium-high heat.
  5. Add the chicken, in batches if necessary. Cook the chicken, turning once, until it is just cooked through and a rich golden brown.
  6. Transfer the chicken to a plate (some sesame seeds will remain in the skillet). Cut the chicken into strips.
  7. Add the remaining peanut oil and the one tablespoon of sesame oil to the skillet.
  8. Cook the ginger and garlic, stirring, for one minute.
  9. Stir in the vinegar, bring to a boil, add the vegetables and toss just to mix.
  10. Arrange the lettuce leaves on four plates.
  11. Mound the vegetables into the lettuce, then add the chicken. Drizzle with any vinaigrette remaining in the skillet.

 

 

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