Sunday, May 18, 2014

Spicy Sesame Chicken Skillet


1 lb baby red potatoes, quartered4 large carrots cut into large chunks1 tbsp hot sauce1 tbsp sesame oil1 tbsp toasted sesame seeds1/2 tsp each sea salt and ground black pepper 

Combine veggies, hot sauce, oil, seeds and salt and pepper. Refrigerate for 30 minutes, or overnight for stronger flavor. Heat a medium skillet on medium-high. Brown potatoes and carrots and then cook on medium until tender (about 20 mins).


1 lb boneless, skinless chicken breast1tbsp hot sauce1tbsp sesame oil1tbsp toasted sesame seeds1/2 tsp each sea salt and ground black pepper1/2 cup chicken broth 


Combine chicken, hot sauce, oil, seeds and salt and pepper. Refrigerate for 30 minutes, or overnight.Heat a medium skillet on medium-high and cook chicken until browned, about 8 minutes. Reduce heat to medium and add broth. Cover and cook for 5 minutes. 
Serve over fresh greens and top with chopped cilantro and plain yogurt.


2 comments:

  1. Skillet meals are a favorite. Found your recipe over at Tuesdays with a Twist and it looks incredible. We just launched a new recipe link-up party, Tickle My TasteBuds, that goes live every Tuesday. I would love for you to link this delicious recipe to our inaugural party. Here is the link —> http://bit.ly/1oNxekf

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  2. oh so yummy with chicken being so affordable we seem to be eating more of it the problem is well that we get tired an need new recipes thanks for sharing
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