Five-Spice Stir-Fry Chicken
Some of the best things I’ve made were the result of accidents, scarcity, and curiosity. Though I have been obsessed with cooking for almost all my life, I’ve never been to cooking school and have only taken two cooking classes. Everything I know I learned from watching TV, reading, friends, family, and experimentation. I’ve honed my craft and bent recipes to my own tastes and though some may take issue with that approach, I simply do not care. It tastes good and to me, recipes are simply suggestions and loose guidelines (except in baking, that is a totally different beast!)
This recipe is the result of curiosity and necessity. Anthony and I have been trying to finish up our house projects before I leave for the island which doesn’t leave much time for brainstorming or recipe development. After a long day of painting our bathroom and some failed attempts at plumbing and stacking our wash and dryer, we were hungry and wanted something fast.
This recipe calls for deglazing the pan with gin but if you don’t have any don’t worry! Any liquid will do. I’ve used vodka, wine, broth, even water. The objective is to introduce some liquid to the pan to get the browned bits off the pan and incorporated into the sauce.
Five-Spice Stir Fry Chicken
Ingredients
for the grape-cucumber salad
2 cups halved grapes
1 cup chopped cucumber
1 cup chopped cilantro
1 teaspoon sesame oil
1 pinch sugar (about 1/2 teaspoon)
1 pinch kosher salt (about 1 teaspoon)
juice of 1 lime
for the sauce
3 celery stalks, finely diced
1 Fresno chili, seeded and finely diced
3 tablespoons fish sauce
zest and juice of 1 lime
1 tablespoon brown sugar
3 tablespoons soy sauce
2 tablespoons grated ginger
1 tablespoon minced garlic
for the chicken
1 tablespoon vegetable oil
6 boneless chicken thighs, chopped
1 onion, chopped
1 tablespoon five-spice powder
1 pinch of salt
2 tablespoons gin (or vodka, wine, or water)
Directions
Toss everything for the salad together in a large bowl, cover, and refrigerate while you prepare the rest of the dish. Stir before serving.
In a small bowl, stir together the ingredients for the sauce and set aside.
Heat the oil in a large skillet over medium-high heat. Add the chicken, onion, five-spice powder, and salt and stir to combine. Cook, stirring occasionally until the chicken is cooked through and the onions are softened about 7 - 9 minutes.
Just before the chicken is done, add the gin to the pan and scrape up the browned bits. Add the sauce to the pan and stir to combine. Cook uncovered until the sauce is slightly thickened. Cool slightly and serve with steamed rice and grape-cucumber salad.
Tikka Chicken Wings
Chicken wings are one of my many favorite foods. They are versatile and I could happily eat them every day which is what happened while I was testing this recipe.
These babies are spicy in a well-rounded way meaning they won’t burn your face off if you’re not a fan of spicy food but they aren’t drab and dull either. The turmeric and other spices balance the cayenne very well and leave you feeling warm and satisfied.
Also, this recipe uses ingredients that are probably in your kitchen already so you don’t have to make any special trips to the grocery store. The only thing you may not have is garam masala but you can easily make it using any recipe you find online (I prefer this one from Bon Appetit)
Tikka Chicken Wings
Ingredients
1 cup yogurt
4 garlic cloves minced
4 teaspoons grated ginger
1½ Tablespoons coriander
2 teaspoons cumin
1 Tablespoon turmeric
2 teaspoon garam masala
1 teaspoon cayenne
1 teaspoon brown sugar
2 lbs. chicken wings
Chopped cilantro, for garnish
Minced shallots, for garnish
Directions
Mix everything but the wings together in a large bowl until well combined. Add the wings and toss to evenly coat. Transfer everything to a zip-lock bag or cover the bowl and marinate for at least 30 minutes
Preheat the oven to 400 and line a large sheet pan with foil.
Remove wings and shake off the excess marinade and discard. Spread them evenly across the prepared sheet pan so they are not overlapping.
Bake the wings for 20 minutes, flip the wings and rotate the pan, bake 20minutes longer or until the wings are cooked through and lightly charred. Cool slightly before transferring the wings to a platter and garnishing with cilantro and shallots.
Note: If the wings are cooked through but don’t look charred, put them under the broiler to crisp them up. Optional, not necessary.
Braised Korean Chicken Thighs
It is getting cold up here in Maine. It’s been cold, but this weekend was bitterly cold and windy. Instead of going for the 8-mile walk, I’d planned yesterday, I only went out for about half of that distance and spent the rest of the weekend inside cleaning, cooking, and organizing.
On Saturday, I gave Erin McDowell’s Yeast Donut recipe a try. I have never made donuts until now and I have to admit, the process is MUCH easier than I would have thought. These are yeasted donuts so they need time to rise, a lesson I learned with the first batch. I made the dough Friday night and let the dough rise in the refrigerator overnight but didn’t let them rise long enough in the morning so they came out a little dense at first. I took a break from frying and came back a couple of hours later and the dough was puffy and light. A few minutes in boiling hot oil and voila!
The week ahead will come and go like any other for us. We don’t have many plans these days thanks to COVID. It is both a blessing and a curse. The upside to being isolated like this? We’re saving money we would otherwise be spending at restaurants and bars. The downside? We haven’t seen our friends in over a month and I’m feeling restless. Fortunately, we have a house that needs fixing up.
I’m thinking I’ll make this Braised Korean Chicken this week. I went through a phase for a few years when all I wanted was Korean chicken. There’s something about the sweet, spicy, umami flavors that I just couldn’t break from. While I haven’t been cooking with Gochujang as much as I once did, I still have a nice fat jar of it in the fridge, begging to be whipped out.
I revived some sourdough starter over the weekend. Before I left for the island last spring, I divided my existing starter in half. One half came to the island with me while the other was dried and bagged for safekeeping, just in case the other half didn’t make it through the summer. And guess what? That starter that came to the island with me didn’t make it after all. As it turns out, running a restaurant, in the middle of a pandemic, while living with my entire family under one roof is not a good time to try making sourdough bread.
To revive this starter, I took some, ground it up in the food processor, and soaked it in warm water until it dissolved. I then fed it equal weights of water and flour for a few days until some bubbles appeared. We’re on day 3 as of Monday morning and it is looking bubbly and smelling pleasantly sour. Success, I think.
I’m working on some other recipes this week as well. Red Beans and Rice, Flank Steak Spring Rolls, Blueberry-Ricotta Pancakes, and maybe a special cookie of some kind.
Aside from food, I’ve been working on renovating our kitchen and have reached the point of no return. It is time to start doing some demolition work. I’d normally jump right in on a project like this but because it is our kitchen, I have to be strategic about how and when I do demolition work; who wants drywall dust in their yogurt? We’ll see how this goes.
Braised Korean Chicken Thighs
Ingredients
3 T Honey
3 T gochujang
1 cup chicken broth
¼ C soy sauce
1 T fish sauce
1 t sesame oil
1 T minced ginger
1 T minced garlic
6 chicken thighs
2 tablespoons vegetable or canola oil
salt and pepper to taste
1 large onion, coarsely chopped
lime wedges, for garnish
sliced green onion, for garnish
toasted sesame seed, for garnish
Directions
Combine the honey, gochujang, chicken broth, soy sauce, fish sauce, sesame oil, ginger, and garlic in a mixing bowl and set aside.
Season the chicken thighs with salt and pepper to taste and place, skin-side down in a cold, Dutch oven.
Cook the chicken thighs over medium-high heat until browned on all sides. Transfer the thighs to a plate and set aside.
Add more oil, if necessary, and sauté the onion until golden brown, about 5 minutes.
Return the chicken to the skillet and add the honey-gochujang mixture. Cover and simmer, turning occasionally until the cooked through, about 25 – 30 minutes
Remove the chicken and reduce the sauce by 1/3.
If you want to crisp up the skin, place the thighs on a cookie sheet and briefly broil on high.
Garnish the chicken with sesame, lime, and green onions.
Apple Cider Roasted Chicken
This is a simple, straightforward way to get tender and juicy chicken that tastes like fall. With simple ingredients, this recipe is an accessible crowd-pleaser.
This dish uses two spices that you may not have in your pantry, Five-Spice Powder and Ancho Chili Powder.
Five-Spice is a blend of cinnamon, fennel seeds, star anise, Sichuan peppercorn, and cloves commonly used in Chinese and some Vietnamese cuisine. I keep it on hand and use it for all kinds of recipes through fall and winter. The warm flavor is very similar to apple pie seasoning, just a little better.
Ancho Chili Powder also makes an appearance in this recipe. Unlike regular chili powder, ancho chili powder is simply one type of pepper, poblano, dried, and ground whereas chili powder is often a mix of several peppers along with things like garlic and salt. In a pinch, chili powder will work, but try to get your hands on some of the good stuff if you can.
Apple Cider Roasted Chicken
Ingredients
3 apples, sliced 1/2” thick
1/4 c apple cider
1 chicken, halved
1/2 teaspoon five-spice powder
1/2 teaspoon ancho chili powder
salt and pepper to taste
Directions
Preheat the oven to 375.
Fill the bottom of a roasting pan with the sliced apples and add the cider.
Pat the chicken dry with paper towels and season with salt, pepper, five-spice, and ancho chili powder. Cover with foil and bake 20 minutes. Remove the foil and bake 25 more minutes or until the chicken is 165*.
Remove the chicken from the oven, cover with foil, and allow it to rest 10 minutes before serving.
Grilled Chicken Sandwich with Almond Tabbouleh
Happy Memorial Day Weekend! Hopefully we are all able to get out and be together in some capacity this weekend and see the ones we love. Now, more than ever, it feels so important that we share feelings of gratitude and community. In the face of what has been, and continues to be, a wild and uncertain time, thanking those who sacrificed and put themselves in harm’s way for our freedoms and rights is the least we can do.
You’re likely heading to or hosting a gathering at some point this weekend. We still can’t have gatherings of more than 10 people in Maine but the family is moving to the island this weekend so we will all be together there. Since there’s so much to do to get ready for Clambake season, we’re taking turns cooking dinner this weekend. Anthony and I are working on a menu and testing recipes like this one. This recipe is straight forward and a nice change up from the typical memorial day menu of burgers and hot dogs.
For the uninitiated, shawarma is a middle eastern dish of chicken piled on a spit with tons of seasonings and fat and then slowly cooked. The result is succulent meat that is crunchy on the outside and insanely flavorful. I love it and it goes well with hot weather and fresh herbs.
The marinade in this recipe is very thick due to the yogurt but trust me, its a good thing. The enzymes in the yogurt and lemon juice will slowly work their magic overnight, breaking down the meat until it is tender. The spices and flavors will seep in too, creating a well-rounded mouthful with each bite.
Perhaps the true star of this sandwich though is the condiment. Tabbouleh is one of my favorite foods because of its versatility. You can eat it as a dip, put it on a sandwich, or toss it with just about anything. The bright flavors really sing when paired with grilled foods. Traditionally, tabbouleh is made with bulgar, a wheat product. We didn’t have any so II dug through the pantry and came out with some whole roasted almonds. I popped them in a cast-iron skillet to toast and then into the food processor with everything else. Press go and walk away. It’s as easy as that. Get wild!
Grilled Chicken Sandwich with Almond Tabbouleh
Ingredients
For the chicken
1 Tablespoon Garam Masala
1 Tablespoon curry powder
¼ teaspoon cayenne
1 T lemon juice
2 cups plain yogurt
½ cup olive oil
½ teaspoon salt
½ teaspoon black pepper
For the almond Tabbouleh
½ cup almonds, toasted
1 cup parsley
1 cup cilantro
1 fresno chili, seeded and chopped
1 tablespoon minced garlic
½ cup radishes, chopped
1 cup chopped cucumber
½ cup cherry tomatoes
½ cup olive oil
¼ cup lemon juice
Directions
Marinate the chicken.
Stir the garam masala, curry powder, cayenne, lemon juice, yogurt, olive oil, salt, and pepper in a large mixing bowl.
Transfer the yogurt mixture to a large ziplock bag and add the chicken thighs, making sure the meat is evenly coated. Refrigerate and allow to marinate at least 30 minutes but preferably overnight.
Make the almond tabbouleh.
Toast the almonds over low heat in a skillet until browned and aromatic, about 2 minutes. Transfer to a food processor and pulse until roughly chopped.
Add the remaining ingredients except for the olive oil and lemon juice and blend until smooth. Add the lemon juice and pulse three times. With the processor on low, slowly add the olive oil and process until the mixture is smooth. Season with salt and pepper to taste and allow to chill before serving.
Cook and Assemble.
Grill the chicken over low heat on a greased and preheated grill until cooked through, about 4 minutes per side. Remove from heat and allow to rest.
Toast the buns and enjoy with the tabouleh and other toppings!
Pesto Chicken and Artichoke Pizza
Just like so many others these days, I’ve been scrounging around my kitchen for something to cook for dinner. Anthony and I are extremely fortunate to live close to the grocery store that is mostly stocked (except for flour, of course).
This week while digging through the pantry, I had a craving for pizza. I didn’t want to go to the store so I dug through our freezer, pantry, and refrigerator to find ingredients. I ended up with a can of artichoke hearts, a frozen tub of pesto, and a lonely chicken breast from a few nights prior. I whipped up some dough and boom, dinner was born.
Pesto Chicken and Artichoke Pizza
Ingredients
1 1/4 teaspoons active yeast
1 cup warm water
1 teaspoon honey or sugar
3 1/2 cups flour
2 teaspoons salt
2 tablespoons olive oil, divided
1 chicken breast, thinly sliced
1/2 cup pesto
1 can quartered artichoke hearts
1 - 2 cups shredded mozzarella cheese
Directions
In the bowl of a stand mixer, combine the yeast, water, and honey. Stir and allow it to rest for about 5 minutes until it becomes bubbly.
In a large bowl, mix the flour and salt and add it to the bowl with the water and yeast. Add one tablespoon of olive oil and mix, using a dough hook attachment, until the dough forms a ball that isn’t too sticky.
Grease a bowl with cooking spray or olive oil. Form the dough into a ball and place it in the greased bowl, rolling it around a bit to coat the surface with oil. Cover the bowl and set it somewhere warm to rise until it is doubled in bulk - about 1 hour.
Preheat the oven to 500 while the dough rises. IF you’re using a pizza stone, preheat it now as well.
Heat the remaining olive oil over medium-high heat in a large skillet. Season the chicken with salt and pepper to taste and sear on each side until the chicken gets a nice golden color. If the chicken isn’t cooked all the way through, that’s OK.
When the dough has risen, transfer it to a lightly floured surface and stretch it to the size of whatever you’re cooking on - pizza stone, cookie sheet, etc. carefully transfer the dough to your cooking vessel.
Spread the pesto over the entire crust, then the chicken, artichokes, and top with shredded cheese. Place the pizza in the oven and reduce the heat to 450. Bake for about 15 minutes or until the crust is golden brown.
Charred Chicken with Chimichurri
I’ve been thinking about condiments a lot lately. At this time, I have 6 different types of mustard, countless jars of olives and pickles, a handful of different jellies, hot sauce galore and concoctions I’ve been mixing. Condiments are often unsung heroes of dishes. They can be supporting characters or stars that tie an entire meal together. A good condiment can transcend dishes too. I made a sauce with pan drippings from a roasted chicken, caramelized onions, sherry, and pitted dates this week and served with chicken thighs one night and then again with goat cheese and crostini a few nights later. When it comes to sauces for grilled meats, however, Chimichurri reigns supreme.
Not only is chimichurri delicious, but it is SO easy to make and goes with just about everything. Chicken? Chimichurri! Beef? Chimichurri! Scrambled eggs? You guessed it, chimichurri.
Some people feel like once they’ve made the effort of grilling or roasting something that making a sauce or condiment to go with it is just too much work but hear me out! The beauty of chimichurri is that it uses up all those scraps from earlier in the week that would have otherwise gone in the trash. The recipe list is minimal and sooooo easy to riff on. Sometimes I don’t have cilantro so I don’t use it, no biggie. Sometimes I’m feeling adventurous and through in an extra hot pepper or some ginger or a little fish sauce. Go wild! If you have a food processor and can spare 60 seconds, you too can make a chimichurri that will go the extra mile and delight everyone at the table.
When I was working on this specific recipe, I knew it would become a little controversial because of how the chicken turned out. I marinated it in olive oil and seasonings. When I threw it on the grill, the oil caught on fire and the result is a charred exterior. This was my intension. I cooked the chicken on a grill, low and slow until the meat was tender and cooked through. The result was tender and smokey meat. I loved it. Anthony loved it. It was a winner.
The chimichurri recipe in this post will likely leave you with leftovers. Try tossing it with some roasted potatoes or carrots, serve it with crostini and goat cheese, or keep it for the next time you grill. This will keep in your refrigerator for 2 -3 weeks in your refrigerator.
Charred Chicken with Chimichurri
Ingredients
For the chicken
1 whole chicken, cut up
1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons minced garlic
1 teaspoon dried oregano
1 teaspoon fennel seeds
1 teaspoon crushed red pepper flakes
salt and pepper to taste
For the chimichurri
1 shallot
4 garlic cloves
1 freshno chili or jalapeno
1/2 cup parsley
1/2 cup cilantro
1/4 cup mint
1 tablespoon oregano
1 teaspoon salt
1 teaspoon black pepper
1/2 cup red wine vinegar
1 cup olive oil
Directions
Make the marinade. Combine everything for the chicken except the meat itself in a small mixing bowl. Whisk until it all comes together and then pour everything into a large ziplock bag.
Prep the chicken. Remove the chicken from the packaging and rinse under cold running water. Pat the chicken dry and add to the ziplock bag. Swish everything around to evenly coat and allow the meat to marinate for 30 minutes.
Make the chimichurri. While the chicken marinates, combine everything for the chimichurri in a food processor except for the olive oil. Pulse the mixture until everything is finely minced. Slowly add the olive oil to the mixture with the processor running. Taste and adjust the flavor with salt and pepper to taste.
Grill the chicken. Preheat the grill and spray with cooking spray. Grill the chicken over low heat until cooked through, about 15 minutes. Coat the chicken with the excess marinade, being mindful of the flames that will pop up. The internal temperature should read 165 in the thickest piece of meat when it is cooked through.
Serve. Allow the meat to rest for 10 minutes prior to serving. Garnish with a few lemon wedges and serve with the chimichurri.
Spicy Fresh Sesame Chicken
Korean barbeque has been growing in popularity for years now, and for good reason. The combination of ingredients yields sauces that are bright, sweet, spicy and tangy. Most recipes call for a grated pear of some kind, typically an Asian pear. Asian Pears are round, soft and extremely juicy. I love them but they are often difficult to find. You can substitute any pear, or even apples, and get the same result.
I’ve been stress eating comfort food for weeks now and I’m finally reaching my peak. I love mashed potatoes, mac and cheese, and pasta in all forms but I cannot live on carbs alone. This chicken is fresh, bright, a little spicy and, a little sweet. It has many of the basics of a Korean barbeque sauce including fresh pear, ginger, and gochujang. Ultimately, the result is a fast, easy, fresh recipe that beats take out and is quick enough for any night, even when we’re not in the middle of a pandemic.
Spicy Fresh Sesame Chicken
Ingredients
1 onion, chopped
4 garlic cloves,
1 jalapeno or Fresno chile
2” chunk of ginger
1 ripe pear
1/4 cup plus two tablespoons soy sauce
1/4 cup mirin
1/4 cup toasted sesame oil
2 tablespoons gochujang
2 tablespoons fish sauce
1 tablespoon honey
2lbs chicken tenders
Directions
Combine all the ingredients except the chicken tenders in a food processor or blender and process until well blended and smooth.
Toss the chicken tenders with most of the sauce, reserve a little for dipping and serving. Marinate the chicken for about 25-30 minutes.
Spray a heavy griddle with cooking spray and heat over medium-high. Working in batches, cook the chicken 4 minutes on each side or until the juices run clear.
Serve with steamed rice, remaining sauce, and toasted sesame seeds.
Gochujang-Ginger Wings
1.3 billion pounds of wings will be consumed today, Superbowl Sunday. I don’t even know who is playing tonight during Jlo’s concert but I am for sure having these wings. They are sweet, sticky, a little spicy and addictive. The best part? I already have all the ingredients in my kitchen and you probably do too. A quick pulse in a food processor makes this recipe super easy so you can get on with your night. Like many of my recipes, this one works but it isn’t a commandment. If you don’t have orange-apricot marmalade, don't sweat it. Use whatever you have on hand and enjoy your own creation!
Gochujang-Ginger Wings
Ingredients
2lbs party wings (about 12)
2-inch piece of ginger, roughly chopped
1 Fresno chili pepper, chopped and seeded
1/3 cup gochujang
1/3 cup orange-apricot marmalade
3 tablespoons soy sauce
3 tablespoons fish sauce
toasted sesame seeds, for garnish
cilantro, for garnish
Directions
Combine everything but the wings, sesame seeds and cilantro in a food processor and blend until smooth.
Toss the wings with the sauce in a large bowl and allow to marinate about 30 minutes.
Preheat the oven to 425 and line a cookie sheet with foil or a silicone mat.
Arrange the wings in an even layer and bake for 20 minutes. Remove the wings from the oven and baste with the remaining sauce. Bake the wings for 10 more minutes, then remove from the oven and allow to cool slightly before serving.
Plate the wings and garnish with toasted sesame seeds, cilantro and lime wedges.
Korean Chicken Tacos
Tacos are one of my favorite foods. Whether fish, chicken, beef, vegan, breakfast or dinner, I love them in all their shapes, sizes and variations. This taco recipe is a standby for Anthony and I when we don’t really want to cook but need to feed ourselves. They go well with beer or a crispy white wine and the heat can be dialed up or down depending on your taste.
Gochujang is a central ingredient in this chicken marinade and is a Korean staple. Gochujang is a fermented soy and pepper paste that is in just about everything Korean and a flavor Anthony craves from his time as a teacher overseas. Though once elusive, gochujang is pretty popular now and can be found in most Asian aisle of the grocery store.
The vinegar slaw makes these nice and bright and the sriracha aioli gives the dish a nice spicy creamy kick. The best part about the aioli? It makes enough to use later in the week on things like breakfast sandwiches.
Korean Chicken Tacos with Red Cabbage Slaw and Aioli
Ingredients
FOR THE CHICKEN
2 T Gochujang
1/2 C fish sauce
3 T lime juice
2 T brown sugar
1 T honey
2 T freshly grated Ginger
2 lbs boneless skinless chicken thighs
FOR THE SLAW
1/2 head red cabbage, shredded
1 red fresno chili, thinly sliced
1 C Apple Cider Vinegar
1/2 t salt
FOR THE AIOLI
1/2 C Mayo
1/3 C Sriracha
GARNISHES
Taco shells or tortillas
Cilantro
Sesame Seeds
Directions
Combine all the ingredients for the chicken in a bowl or ziplock bag and allow to marinate for 30 minutes.
Make the slaw by combing all the ingredients in a bowl and allow to marinate for at least 30 minutes or overnight.
In a small bowl, combine the mayo and sriracha and stir until evenly mixed. Set aside and chill.
Heat a heavy skillet over medium high heat and cook the chicken about 4 minutes on each side or until done (no pink in the center). Set aside and tent with aluminum foil
Slice the chicken and serve with taco shells and garnishes.
Hoisin-Sriracha Chicken Thighs with Peppers and Dandelion Greens
It is finally fall in Maine which means, among many things, it is finally braising season. This was my first full week back from The Island and after working every day for four months straight, I finally caught a cold. Not only did I catch it, I passed it along to Anthony. Needless to say, we were both pretty run down and cranky (neighter of us are very happy patients). This meant I needed something easy, comforting and spicy to get us through the worst of the symptoms.
Enter this delicious standby recipe.
These chicken thighs were everything I wanted and everything we needed to beat this cold. Sweet, spicy and tangy but as comforting as chicken noodle soup. Don’t wait until you get sick to try these thighs. They came together in about 30 minutes and I made a big enough batch to have for lunch the next day.
Ingredients
1 tablespoon Sriracha
2 tablespoons Hoisin
3 tablespoons vegetable oil, separated
1 1/2 lbs boneless skinless chicken thighs
1 bell pepper, cored and sliced
1 Anaheim chili, sliced in circles
1 onion, halved and sliced
4 cloves garlic, chopped
1 bunch dandelion greens
2 cups beef broth
cilantro, lime, toasted sesame seed for garnish
Directions
Combine the hoisin, sriracha, and 1 tablespoon vegetable oil in a large bowl and add toss with the chicken until evenly coated. Set aside.
Heat 1 tablespoon vegetable oil over medium high heat and add the chicken. Be sure to keep the marinade handy. Sear on both sides until browned, about 3 minutes. Move to a plate and set aside.
Add the remaining vegetable oil and quickly saute the onions, peppers and garlic. Add the dandelion greens and rest the chicken thighs on top. Combine the remaining marinade and beef broth and pour over the chicken. Reduce heat to medium low and braise until the chicken is tender, about 20 minutes. Serve over white rice and garnish with cilantro, lime and toasted sesame seeds.
