Chicken and Vegetables

Black Sesame Chicken

4 frozen chicken breasts

1T black sesame seeds

(or regular, toasted, etc.)

4 cloves of garlic - fresh if possible

finely chopped

4T TOASTED - brown, not clear - sesame oil

1-2T sweet and spicy Asian sauce

1-2T balsamic or other good fruity-oaky vinegar

Thaw the breasts to the popsicle stage where they cut cleanly and easily. Cut into cubes or whatever size pieces you'd like. Continue to thaw completely, rinse and dry with a paper towel. Combine all the marinade-cooking sauce ingredients in a small sauce pan.


Bring mixture to a boil then turn off the heat. Whisk together to blend the ingredients and bring out the flavors. Pour over chicken. Marinate a couple hours, turning chicken pieces often. Pour some of the sauce into a non-stick pan. Stir-fry the chicken until toasty brown and cooked through.  Discard leftover marinade, do not use as a serving sauce. . .Lin

Potato-Broccoli Saute'

5 small Yukon Gold potatoes

1 medium Vidalia onion

5 cloves fresh garlic

2c fresh broccoli florets

Scrub and quarter potatoes into a small heavy pot. Cover with water, bring to a boil and simmer 5 minutes. Drain and place back on heat. Add slice-chopped onion and garlic and a little Toasted sesame oil or butter. 

Stir-saute about 5 minutes. Now add the broccoli broken into smaller 'trees'. Cover and steam-cook until broccoli is bright green and a fork slips in and out of the stem easily. Salt and pepper if needed. Serve with Black Sesame Chicken. . .Lin