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1
In a food processor, combine the onion, garlic, and ginger and pulse to mince.
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2
Place in a bowl and combine with the lemon juice, olive oil, soy sauce, rum, crushed red pepper, sugar, and salt.
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3
Shake, or stir well, before use.
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4
Cut the chicken breast into 2-inch strips.
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5
Put in plastic bag or tub with marinade.
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6
Marinate in the refrigerator overnight.
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7
Preheat the oven to 400 degrees F.
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8
Combine sesame seeds with the flour.
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9
Dredge marinated chicken strips in the flour-sesame mixture.
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10
In a skillet, heat enough canola oil to lightly coat the bottom of the skillet until hot, but not smoking.
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11
Cook chicken strips, on both sides until golden brown.
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12
Transfer to a shallow roasting pan and finish in the oven.
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13
To assemble:
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14
Toss the Sesame Noodles with some Soy-Ginger Vinaigrette and some fresh mesclun greens.
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15
Place the noodle salad on a plate and top with the cooked sesame chicken.
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16
Drizzle some apricot sauce over the chicken.
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17
Garnish with pickled ginger and a side of the apricot dipping sauce.
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18
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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19
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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20
Cook angel hair pasta in boiling, salted water for 2 minutes or until al dente.
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21
Drain and rinse with cold water to stop the cooking.
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22
Add the cilantro, scallions, olive, and sesame oils.
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23
Combine well.
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24
Combine all ingredients, except for the water, in a blender.
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25
Blend for 30 seconds.
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26
Then add the water and blend for another 10 seconds.
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27
Put all ingredients in a saucepan, and heat until the glaze melts.
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28
Whisk until smooth, and serve at room temperature.
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29
Add water if it gets too thick.
