Sesame Ginger Chicken

Tried this for dinner tonight and it was delicious!  The chicken was so tender and flavorful and you could cut it up with a fork.  I realized at the last minute that I didn't have any sesame seeds, so I made it without them and it was still delicious.  For my kids, I just pulled out some meat, shook the veggies off and let the sauce drip off.  I gave it to them plain with white rice and green beans on the side.  The hubby and I put the sauce over our rice - yummy!

Enjoy!
Kirsten

PS:  This recipe comes from The Autism Cookbook (101 Gluten-free and Dairy-free Recipes)

SESAME GINGER CHICKEN

5 boneless, skinless chicken thighs
1/2 cup roasted sesame oil
3 tablespoons fresh ginger, peeled and finely chopped
2 teaspoons salt
1 teaspoon black pepper
1 cup water
5 garlic cloves, minced
1/2 green pepper, chopped
3 whole green onions, sliced
1/4 cup roasted sesame seeds

1)  Wash chicken thoroughly and drain excess water.

2)  Remove excess fat with a knife and discard.

3)  Combine meat, sesame oil, ginger, salt and black pepper in a bowl.  Mix thoroughly.

4)  Brown the chicken (with the sauce) on each side in a hot skillet (do not use additional oil).

5)  Reduce temperature to medium-low.  Add water and cover tightly.  Simmer 30 minutes or until chicken is tender.

6)  Scatter garlic, green pepper, green onions and sesame seeds over top of the meat.  Do not stir.

7)  Cover tightly again and simmer on low for an additional 15 minutes.

NOTES:

~I use kitchen shears to cut the fat off the chicken, it's much easier than using a knife!

~Mine did not take 30 minutes - only about 20.  (Plus the additional 15 at the end.)