Sesame Chicken and Vegetable Rice

Baked Sesame Chicken

I adapted the sesame chicken from a recipe I found at allrecipes.com. They changes I made are in green.

INGREDIENTS

2 tablespoons soy sauce
1/4 cup toasted sesame seeds
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 pinch ground black pepper
4 skinless, boneless chicken breast halves (I cut mine into strips)
2 tablespoons butter, melted (I used fat free Parkay spray)

1/2 teaspoon red pepper flakes (I added this to the recipe)

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).

2. Place soy sauce in a 9x13 inch baking dish. On a piece of wax paper (I used a bowl), mix together the sesame seeds, flour, salt and pepper (and red pepper flakes). Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture.

3. Place in medium/hot pan on stove top and flip after a minute or two, add a little butter and soy sauce to keep the chicken moist. Remove and arrange in baking dish in a single layer, then drizzle with melted butter and some more soy sauce.
4. Bake at 400 degrees F (200 degrees C) for approximately 40 minutes (mine took about 20 minutes because it was pre-cooked on the stove and cut into strips), or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time. Garnish with extra sesame seeds if desired, and serve.

Vegetable Rice

This is something I made up as I went using what I had on hand.

INGREDIENTS

1 cup of long grain white rice

2 cups chicken stock

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Dash of soy sauce

1 carrot grated (cook with a little water to make tender, drain water)

1 1/2 cups cooked broccoli-cut up small

Soy Sauce to your taste

oil

DIRECTIONS

Combine first 5 ingredients, bring to boil, cover and reduce to simmer. Cook about 20 minutes or until rice is fluffy and liquid if gone. Transfer rice to stir-fry pan add carrots and broccoli. Mix together and add some oil (I used EVOO) and soy sauce to your taste.