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.
One of my favourite “go to” dinner recipes is my teriyaki chicken recipe because this recipe is super easy while being very delicious! It is also a crowd pleaser so practise making this so you can include it in your “go to” recipe repertoire to bring out when you are having family and friends over. I hope you enjoy it!
This recipe came out of my cravings for something bright and refreshing but also something with a depth of flavour. What developed was an idea to create my take on a mango salad (Thai) with a miso-based dressing (Japanese). After making it the first time, my mother frequently asks for it to accompany our meals.
OK, I’ll admit it. I’d had WAY too much coffee that day. And my energy level was through the roof. So rather than wake my honey from a deep slumber, I went into the kitchen, foraged through the fridge, freezer and the pantry, and came up with this dish. And FYI, when I took it to work for lunch the next day, I was definitely the talk of the break room! Good thing there were 5 more portions in the fridge at home! Inside the bento box (which was deep deep inside a cupboard in a long forgotten, dust covered section) is: A Blackberry Ginger Balsamic Bacon Bao Bun, Crispy Tamari Rice w/Avocado & Toasted Pepitas, Field Green Salad w/Cucumber, Cherry Tomato & Ginger Scallion Relish, and Oatmeal Raisin Skillet Cookies