Funky Chicken and Sesame Noodles

I LOVE this chicken.
I've made this more times than I can count.

This dish is to die for!
Make it today and watch your family inhale it!

It's uber Asian-comfort food.

Funky Chicken and Sesame Noodles

SERVES 4

Sesame Noodles

• 1 lb thin spaghetti noodles ,cooked al dente, drained & rinsed.
• 1/2 cup soy sauce
• 1/4 cup sesame oil
  
• 1/3 cup sugar
• 4 scallions, thinly sliced
• 1/2 tsp fresh Ginger, finely diced
• 1-2 cloves garlic, diced
  
• 1/4 cup sesame seeds (toasted)
  

Funky Chicken

• 1/4 cup soy sauce
• 1/4 cup teriyaki sauce
• 2 garlic cloves, minced
• 1/4 cup brown sugar
• 1 teaspoon fresh ginger,
• 4 boneless skinless chicken breasts
• sesame oil, for sauteing

Funkying the chicken:

1. In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger.
2. Make sure the sugar has pretty much dissolved.
3. Add the chicken, making sure it's all coated with the sauce.
4. Cover and stick in the fridge for 2-3 hours.

Sesame Noodles:

1. Cook the spaghetti according to package directions.
2. Drain (I also rinse).
3. In a jar, add the soy sauce, sesame oil and the sugar.
4. Shake until well blended and the sugar has dissolved.
5. Pour this over the pasta.
6. lightly toast sesame seeds in a skillet over med heat on your stove-top.
   
7. Toss noodles with scallions and sprinkle with the sesame seeds.
8. Set aside while you cook the chicken.

Finishing the Dish

1. Remove the chicken from the marinade.
2. Heat the sesame oil in a large non-stick pan.
3. Add the chicken in batches and saute for about 10 minutes, or until done, adding more sesame oil as needed.
4. Remove the chicken from the pan and let cool slightly.
5. Slice the chicken diagonally into thin strips.
6. Serve the chicken over the sesame noodles.
7. ENJOY!

TIP---

• This marinade makes the chicken brown beautifully!
• This marinade is AMAZING for shrimp!
• Also Salmon!
• Yum! Yum! Yum!!

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My Chinese Left-Overs Can Beat-Up Your Chinese Left-Overs! ( Shrimp-Fried Rice)

I've said it before,
I'll say it again...
I love Chinese food!
I will learn to re-create my favorite Asian dishes at home!
So far, I've gotten Shrimp Lo-Mein & Bourbon Chicken & Spring Rolls perfected!

Now... for another one of my favorites!
Shrimp fried rice!!
mmm mmm mmm!

Again, I gotta say...
Sesame oil is the key to authentic Chinese food flavor.
But please PLEASE remember...
a tiny bit goes a looong way!
it's really easy to over-do the sesame oil.

Always make your rice the day before you plan on making fried rice.
you want cold rice!
If it is not cold enough, you'll have a sticky mess.
It'll still taste good... but look and feel yucky.
Dana's Shrimp Fried Rice

• 3/4-1 cup onion, finely chopped
  
• 3 tablespoons oil
• 2 eggs, lightly beaten (or more eggs if you like)
• 5 drops soy sauce
• 5 drops sesame oil
• 8 ounces cooked shrimp, pork or chicken, chopped
• 1/2 cup finely chopped carrot (very small)
• 1/2 cup frozen peas, thawed
• 1/2 cup pea pods, chopped
• 1 small can sliced water chestnuts
• 1 small can baby corn, chopped
  
• 5 cups cold cooked rice, grains separated (cook it the night before)
• 4 green onions, chopped
• 2 cups bean sprouts
• 4 tablespoons soy sauce (add more if you like)
• 6 drops sesame oil
  

1. Heat 1 tbsp oil in wok; add chopped onions and stir-fry until browned, 8-10 minutes; remove from wok.
2. Allow wok to cool slightly.
3. Wisk eggs with 5 drops of soy and 5 drops of sesame oil; set aside.
4. Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
5. Heat 2 tbsp oil in wok; add selected meat to wok, along with carrots, peas, pea pods, water chestnuts, corn, and cooked onion; stir-fry for 2 minutes.
6. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
7. Add 4 tbsp of soy sauce, 6 drops sesame oil, and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
8. Set out additional soy sauce on the table, if desired.

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