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Seared Sesame Chicken with Honey Balsamic Stir Fry

This week at NYMM we’re cooking something light and easy to usher in the warm summer months. We will be starting with a warm Portobello mushroom and zucchini stir-fry and topping it with seared sesame-soy chicken. The dish is healthy, quick-cooking and light enough to eat even when it’s scorching outside (and you don’t really want to cook).

Feel free to substitute other vegetables for the zucchini and Portobello stir-fry; the balsamic-honey vinaigrette we’re using pairs nicely with a bunch of different flavors. But make sure you don’t use too much, because it does pack quite a punch!

Portobello Mushroom and Zucchini Stir-Fry with Honey Balsamic Vinaigrette

Ingredients:

  •      ¼ cup balsamic vinegar
  •      2 tbsp. honey
  •      3 tbsp. butter
  •      2 tbsp. olive oil
  •      ½ tsp dried basil
  •      2 garlic cloves, minced
  •      5 medium-sized zucchinis, sliced about ¼ inch thick
  •      2 large Portobello mushrooms, sliced
  •      ½ tsp. salt

Instructions:

  1. In a large pan, add butter and oil over medium-high heat.
  2. Add garlic to pan and cook for about one minute or until fragrant.
  3. Add zucchini and mushrooms to pan, stirring to coat with butter and oil.
  4. Lower heat to medium-low and cook until zucchini softens slightly (about 10 minutes).
  5. Meanwhile, mix the balsamic vinegar, honey, and dried basil with a whisk until incorporated. There will likely be extra sauce, which you can use for leftovers.
  6. When the zucchini and mushrooms are done, add salt to taste and remove from heat.
  7. Drizzle with vinaigrette and serve immediately!

 

Seared Sesame-Soy Chicken

Ingredients:

  •      2 pounds chicken cutlet
  •      2 tbsp. coconut oil (or oil of choice)
  •      3 garlic cloves, minced
  •      ¼ cup soy sauce
  •      2 tsp. minced fresh ginger
  •      1 tbsp. rice vinegar
  •      3 tbsp. sesame seeds, toasted
  •      Salt
  •      Pepper

Instructions:

  1. Add chicken to a large bowl with soy sauce, rice vinegar, garlic, salt, and pepper. Toss to coat.
  2. Heat a large pan over medium-high heat and add coconut oil.
  3. Add chicken to pan, cooking for about 3-4 minutes per side.
  4. Heat another small pan over medium-high heat.
  5. Add sesame seeds to dry-pan, lowering heat to medium and allowing to cook until toasted and fragrant, about 4 minutes.
  6. Slice chicken and top with sesame seeds.
  7. Serve immediately.

Images by Josh Guirguis

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