Cubed Soybean Chicken

Cubed Soybean Chicken

Ingredients:
3 ounces boneless, skinless chicken breast, cubed
½ teaspoon soybean oil
1 mushroom, sliced into 4 pieces
1 tablespoon white wine
½ teaspoon sesame seeds
1 lemon, sliced

Directions:
1. Do ahead: Combine all the ginger sauce ingredients in a blender and process
until smooth. Set aside until needed.
2. Do ahead: Whisk together all the cream sauce ingredients and refrigerate in a
covered container until ready to use.
3. Heat a large skillet. Rub the sirloin steak pieces with the garlic and season
with salt and pepper. Add the soybean oil to the pan and sauté the steak pieces
until they are cooked to your preferred doneness. Add the mushroom pieces and
sauté quickly. Set the steak aside and keep warm.
4. In the same skillet, sauté the chicken pieces in the ½ teaspoon soybean oil.
Add the mushroom pieces and stir frequently. Add the white wine and sesame
seeds and sauté until the chicken is cooked through and no longer pink. Set the
chicken aside on a plate and cover with the lemon slices—keep warm.
5. Gently warm the cream sauce and serve with the chicken and mushrooms.
Serve the ginger sauce at room temperature with the steak.
Serves 1
AT-HOME COST: $9.50
Use shrimp or pork in place of the chicken. You can also use olive oil in place
of the soybean oil, and another citrus fruit, such as an orange or a lime, in place
of the lemon.
All sauces can be refrigerated for about 1 week in a covered container.
Benihana started out as a tiny four-table restaurant in New York City’s theater
district before becoming an international chain. Diners sit around large tables
where chefs chop, slice, stir-fry, and grill as part of the teppanyaki-style
entertainment.
sesame chicken
BITE-SIZE PIECES OF CHICKEN AND MUSHROOMS IN A LIGHT LEMON-SOY SAUCE,
SPRINKLED WITH SESAME SEEDS. SERVE WITH YOUR FAVORITE FRIED RICE.