#sesameginger

Dinner: Sesame Ginger Stirfry with tofu, vegetables, and cauliflower rice

For a delicious Sunday dinner, slow-cooked chicken breasts that have been flavored with soy sauce, honey, sesame, and ginger. This recipe for Sesame Ginger Chicken is simple to make and full of tasty Asian flavors.

Ingredients: 4 boneless, skinless chicken breasts. 1/3 cup low-sodium soy sauce. 1/4 cup honey. 2 tablespoons sesame oil. 2 tablespoons rice vinegar. 2 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 1 teaspoon sesame seeds. 2 green onions, chopped for garnish.

Instructions: Put soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger in a small bowl and mix them together with a whisk. Put chicken breasts in the crock pot. Cover the chicken with the sauce. When the chicken is done, cover it and cook on low for 4 to 5 hours or high for 2 to 3 hours. Before you serve the chicken, sprinkle it with green onions and sesame seeds.

Prep Time: 10 minutes

Cook Time: 240 minutes

These Toasted Sesame & Ginger Chicken Kabobs are bursting with flavor from the marinade featuring soy sauce, sesame oil, honey, and fresh ginger. They're perfect for a quick and delicious meal on the grill.

Ingredients: 4 boneless, skinless chicken breasts, cut into 1-inch cubes. 3 tablespoons soy sauce. 2 tablespoons toasted sesame oil. 2 tablespoons honey. 1 tablespoon rice vinegar. 2 teaspoons minced fresh ginger. 2 cloves garlic, minced. 1 tablespoon sesame seeds. 1 red bell pepper, cut into chunks. 1 green bell pepper, cut into chunks. 1 red onion, cut into chunks.

Instructions: To make the marinade, mix the soy sauce, sesame oil, honey, rice vinegar, ginger, and garlic in a bowl with a whisk. Add the chicken cubes to the sauce and mix them around. Put it in the fridge for at least 30 minutes with the lid on. Warm the grill up to a medium-high level. Using skewers, alternate chunks of chicken that has been marinated with chunks of bell pepper and onion. Put sesame seeds on top of the skewers. For 10 to 12 minutes, turning the kabobs every now and then, until the chicken is cooked through and the vegetables are soft. Serve hot, and if you want, top with more sesame seeds.

Prep Time: 40 minutes

Cook Time: 12 minutes

A refreshing and nutritious salad combining the earthy flavors of quinoa, the hearty texture of kale, and the zing of a sesame ginger dressing.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 4 cups kale, stems removed and chopped. 1/4 cup sesame oil. 2 tablespoons soy sauce. 2 tablespoons rice vinegar. 1 tablespoon honey. 1 tablespoon fresh ginger, grated. 2 cloves garlic, minced. 1 cup carrots, julienned. 1/4 cup green onions, sliced. 2 tablespoons sesame seeds, toasted.

Instructions: Mix quinoa and water in a saucepan. Slowly raise the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Use a fork to fluff it up, then let it cool down. Rub the kale with sesame oil for a few minutes in a large bowl until it gets soft. Take a small bowl and mix soy sauce, rice vinegar, honey, ginger, and garlic together with a whisk. Chill the quinoa and then add it to the bowl with the kale. Add the carrots, green onions, and sesame seeds. Add the dressing to the salad and toss it around to make sure everything is well mixed. If you want, you can add more sesame seeds and green onions to the top after serving it cold.

Prep Time: 20 minutes

Cook Time: 15 minutes

These sesame ginger noodles are easy to make and taste great. They are great for a busy weeknight dinner. They will satisfy your hunger in just 15 minutes because they are full of colorful vegetables and tossed in a savory-sweet sauce.

Ingredients: 200g soba noodles. 2 tablespoons sesame oil. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 tablespoon maple syrup. 1 teaspoon sriracha sauce. 1 cup broccoli florets. 1 medium carrot, julienned. 2 green onions, chopped. 1 tablespoon sesame seeds, for garnish.

Instructions: Cook soba noodles according to package instructions. Drain and set aside. In a large skillet, heat sesame oil over medium heat. Add minced garlic and ginger, saut for 1-2 minutes until fragrant. Stir in soy sauce, rice vinegar, maple syrup, and sriracha sauce. Add broccoli florets and julienned carrot, cook for 3-4 minutes until vegetables are tender. Add cooked soba noodles to the skillet, toss well to combine with the sauce and vegetables. Serve hot, garnished with chopped green onions and sesame seeds.

Prep Time: 5 minutes

Cook Time: 10 minutes

This salad is a great way to use up leftover chicken because it is cool and tasty. Asian-inspired sesame ginger dressing gives the soft chicken and crisp vegetables a great taste that goes well together.

Ingredients: 2 cups shredded leftover chicken. 2 cups mixed salad greens. 1/4 cup shredded carrots. 1/4 cup sliced cucumbers. 2 tablespoons toasted sesame seeds. 2 tablespoons chopped fresh cilantro. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 1 tablespoon honey. 1 tablespoon minced ginger. 1 clove garlic, minced. 1 tablespoon sesame oil. Salt and pepper to taste.

Instructions: Shred the chicken and mix it with the salad greens, carrots, cucumbers, sesame seeds, and cilantro in a large bowl. To make the dressing, mix the soy sauce, rice vinegar, honey, ginger, garlic, and sesame oil in a small bowl with a whisk. Add the dressing to the chicken salad and mix it all together. Add pepper and salt to taste. Serve right away.

Prep Time: 15 minutes

Cook Time: 0 minutes