Sesame Chicken is one of my all time favorite Chinese take-out dishes. Despite my affinity for it, the summer is slowly approaching and I’m doing everything I can to cut unnecessary calories and fat, without compromising flavor. For example, although we’re breading our Cauliflower, we’ll avoid a ton of excess fat and calories by baking our florets instead of frying them. Even though this is a healthier choice than traditional Chinese take-out, no flavor or comfort factor is compromised.
A recipe I created when I wanted a soup and chicken dinner elevated. This a is a rich and creamy puree with potatoes, leeks, garlic, and cream. This heavy soup stands alone but is greatly complimented with pickled beets, roasted Brussels sprouts, roasted chicken, and carrot and apple slaw. These garnishes bring a full circle of flavors that creates a perfect balance. The bisque also acts as a sauce for the chicken.