Black Sesame Chicken Strips with Vegetable Hash

Submitted by: Joseph Wu

Latest update: February 16, 2009

This was a quick & dirty dinner. I had the chicken breasts thawed, and no ideas at all. Then, remembering that Nancy was complaining about the fried chicken we had at the restaurant last night, I decided to do something to erase the bad memory from her mind.

Chicken Strips

• 2 chicken breasts, cut into strips
  
• 1 tsp. vinegar (I use rice vinegar)
• 1 tsp. mirin (or Chinese cooking wine, or omit)
• 1 tsp. sesame oil
• ½ tsp. garlic powder
  
• salt
• pepper
• ¼ cup black sesame seeds (use white, if not available)
• ¼ cup bread crumbs
• 1 tsp. oil

Marinate the chicken in the vinegar, mirin, sesame oil, garlic powder, salt, and pepper for about 15 minutes. Add the sesame seeds and bread crumbs and mix to coat the strips evenly. In a large skillet, heat the oil over medium-high heat. Add the chicken strips and fry until golden brown. (Finish one side before turning over.) Remove from the skillet and keep warm.

Vegetable hash

• 1 tsp. oil
  
• ¼ small onion, diced
• 1 tomato, diced
• 1 cup frozen mixed vegetables
• 1 vegetable bouillon cube, crumbled
• ¼ cup water
• salt
• pepper

In the same skillet, add more oil and brown the onions. Add the tomatoes and cook until softened. Add the remaining ingredients and cook, stirring gently, for one minute. Cover, and cook on low heat for 3 to 5 minutes, until the vegetables are cooked through.

Serve the chicken on a bed of rice, with the vegetable hash poured over top.