Tag Archives: Sesame oil

Chicken Fried Rice

6 Jan

Chicken fried rice-001

One of my favorite recipes.  We just kind of throw together what we have on hand but here is a good guideline:


  • 4 cups cold cooked rice
  • 8 ounces chicken thighs or tenderloins, chopped
  • 2 eggs
  • 1 cup frozen green peas or mixed veggies
  • 1 medium onion, diced
  • 1 green onion, diced
  • 1 stalk celery, sliced diagonally
  • 1/3 cup low-sodium soy sauce
  • 2 T. oyster sauce
  • Pepper
  • sesame or olive oil for stir-frying, as needed


Heat small amount of oil in wok.  Beat the eggs lightly.  Scramble briefly in wok and remove.
Heat 2 T. oil and saute chicken, onion and celery for 4-5 minutes; remove.
Heat oil once more, add the rice (in two batches if needed) and soy and oyster sauces.  Allow rice to brown, flipping spatula-fulls every 1-2 minutes.  Add an additional small amount of soy sauce if needed (I use low-sodium to get the flavor without it becoming crazy salty).
Return egg and chicken mixture to wok and add remaining ingredients until heated thoroughly.
Photo by me, mylittlefoodspot

Chicken and Peanuts

14 Jul


Marinating the chicken:

  • 10 to 12 ounces boneless, skinless chicken breasts, cut into 1″ cubes
  • pinch of salt
  • 1 Tablespoon cooking wine/sherry
  • 1 egg white
  • 2 teaspoons cornstarch
  • 1 teaspoon sesame oil

In a medium bowl, toss the chicken with the above ingredients, adding them one at a time and mixing with the chicken. Cover and refrigerate 20 to 30 minutes. Use the marinating time to prepare the other ingredients.

The Sauce:

  • 2-3 Tablespoons sugar
  • 3 Tablespoons cooking wine/sherry

Mix these ingredients in a cup.

Prepare the Vegetables:

  • 1 Tablespoon minced garlic (2-3 cloves)
  • 1/2 medium onion, cut into thin wedges
  • 3 to 5 scallions, cut into 1″ lengths
  • 1 cup dry roasted peanuts


  • 2-3 Tablespoons oil
  • pinch of cayenne pepper
  • about 2 teaspoons tamari or soy sauce

Heat a wok over medium heat.  Add the oil, and when it’s hot add the pepper and the garlic.  Stir-fry for 20 seconds.

Add the chicken and stir-fry over high heat for a couple of minutes.

Add the onion, and stir-fry 30 seconds, tossing vigorously.

Add the scallions, and give the pan a few good tosses.

Add the sauce and stir for a minute

Add the peanuts and stir-fry for a minute or two.

Turn off the heat and season to taste with tamari/soy sauce. Serve with white or brown rice.

Chile Basil Sesame Chicken

11 Jul


  • 1/2 cup soy sauce
  • 1/2 cup low-sodium, low-fat chicken broth
  • 1 T olive oil
  • 1 tsp sesame oil
  • 2 tsp toasted sesame seeds
  • 2 ea dried chile peppers, cut in half
  • 1/2 tsp dried basil
  • 1 lb boneless, skinless chicken thighs


1.  Mix all ingredients, except chicken in a medium nonporous dish.
2.  Add chicken and turn to coat.
3.  Cover and refrigerate up to 24 hours.
4.  Grill chicken until juices run clear.
5.  Heat marinade to rolling boil and serve over rice.

Beef Lo Mein

11 Jul



  • 3/4 lb. flank steak
  • Marinade:
  • 1 T soy sauce
  • 1 1/2 tsp cornstarch
  • Sauce:
  • 2 T oyster sauce
  • 2 tsp dark soy sauce
  • 4 T beef broth
  • 1 tsp granulated sugar
  • Other:
  • 8 oz. kluski noodles
  • 1 tsp sesame oil
  • 1 large carrot, chopped into 1/2-inch pieces
  • 1/2 cup chopped cabbage, such as Napa
  • 1 clove garlic, minced
  • 4 T oil for frying, or as needed



  1. Cut the beef across the grain into thin strips.  Add the marinade ingredients.  Marinate the beef for 20 minutes.  While the beef is marinating, prepare the remaining ingredients.
  2. In a small bowl, combine the oyster sauce, dark soy sauce, beef broth, and sugar.  Set aside.
  3. Fill a large saucepan with enough lightly salted water to cover the noodles.  Bring to a boil. Add the noodles and cook, uncovered, until they are al dente.  Use chopsticks or a wooden spoon to separate the noodles while they are cooking.  Drain the noodles and toss with the sesame oil.
  4. Heat the wok over medium-high to high heat.  Add 2 tablespoons oil. Add the beef.  Brown briefly, then stir-fry until it changes color and is almost cooked.  Set aside.
  5. Add 2 tablespoons oil to the wok.  When the oil is hot, add the garlic.  Stir-fry until fragrant, then add the carrots.  Stir-fry for about 1 minute, then add the shredded cabbage and cook for 1 more minute.  Add the noodles and cook for about 2 more minutes.  Add the sauce to the wok.  Return the beef to the pan.  Mix everything together and serve hot.

Chinese Garlic Chicken

11 Jul



  • 1 lb boneless, skinless chicken breasts or thighs
  • Marinade:
  • 1 T light soy sauce
  • 1 T dry sherry
  • Other:
  • 4 clove garlic, finely minced
  • 2 green onions, finely chopped on the diagonal
  • a few drops sesame oil
  • 2 T light soy sauce
  • 1 T dry sherry
  • 1/4 tsp chili paste
  • oil for stir-frying


Cut the chicken into bite-sized cubes. Place in a bowl, mix in the marinade ingredients and marinate for about 20-25 minutes.
While the chicken is marinating, prepare the garlic and green onions. Combine the sesame oil, light soy sauce, sherry and chili paste in a bowl and set aside.
Heat wok and add oil. When oil is ready, add the marinated chicken. Stir-fry briefly on high heat then add the garlic and green onion. Add the remaining ingredients and combine (total cooking time should be about 5 minutes). Serve hot with rice. Serves 4.