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Monday, August 17, 2009

Sesame Ginger Chicken Thighs

(Szechuan Vegetable recipe in the post below)

1/4 cup soy sauce
1 TB Dijon mustard
1 TB Sesame oil
1 tsp grated fresh ginger root
1 TB water
1/4 tsp red pepper flakes (optional)
Sesame seeds

Take a large tray of approximately 24 boneless skinless chicken thighs and trim of any obvious connective tissue or remaining bits of bone. Dip each piece of meat into the sauce and roll it up. Line up the rolls tightly in a deep pan, smooth side up. Drizzle any remaining sauce on top and then sprinkle with sesame seeds. Bake at 400F for aprx 30 mins.

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