Sesame Chicken

Ingredients:

marinade

1 TBS sesame oil
1 1/2 tsp soy sauce
1 1/2 tsp rice wine vinegar
1 tsp ginger
1 tsp cornstarch

1 lb boneless, skinless chicken tenders

1 tsp sesame seeds

sauce

1/4 cup water
1 bouillon cube
1 TBS sesame oil
1 TBS honey
1 tsp white rice vinegar
1/2 tsp red chili flakes
2 tsp cornstarch

1 tsp vegetable oil
1/2 tsp minced garlic
1 cup frozen peas

Directions...

1.   Prepare marinade.  Combine marinade ingredients in a small mixing bowl or large Ziploc bag.  (sesame oil, soy sauce, rice wine vinegar, ginger, cornstarch)  Mix well, add chicken tenders.  Refrigerate a minimum of 20 minutes.

2.  Toast sesame seeds.  To toast the sesame seeds, use a small DRY skillet.  Toast for approximately 1-2 minutes until seeds begin to brown.  Set aside to cool.

3.  Combine the sauce ingredients (water, bouillon, soy sauce, sesame oil, honey, rice vinegar, chili flakes, cornstarch) in a small bowl or measuring cup.

4.  In a HOT skillet, add oil and garlic and begin to stir-fry.  Moving the garlic quickly - add the chicken tenders and continue to cook until no longer pink.  Next top the chicken with the peas and cook for about a minute before adding the sauce blend.  Allow the ingredients to simmer and thicken.

5.  Serve with rice or noodles, top with toasted sesame seeds.

HINT: Next time we will use sugar snap peas instead of regular peas.  The additional or removal of the red chili flakes can be adjusted for personal preference.  Here, we like it hot!  Enjoy!!

Basic Bread Dough

Ingredients:

6 1/2 cups all-purpose bread flour

1 1/2 TBS kosher salt

1 1/2 TBS active dry yeast

3 cups warm water

* combine dry ingredients in stand mixer bowl, using dough hook

* with hook speed on low, slowly begin to add water

* as water and dry ingredients begin to combine, increase the hook speed

* once water and dry ingredients are completely combined, continue mixing with dough hook until dough is in a soft ball and pulls away easily from the sides of the mixing bowl - you will be able to tell by the way the dough looks

* slow mixing speed to low, mixing about one minute before shutting off the mixer

* once you have stopped the mixer, remove the dough hook and cover the mixing bowl with plastic wrap or a clean kitchen towel

* allow dough to rise in the covered mixing bowl for 2 hours in a warm, draft free space (if your kitchen or work space is cooler, use a heating pad under the bowl to help maintain a warm temperature)

* after the dough has risen for 2 hours, turn the dough out onto a floured surface and divide into 4 smaller dough balls

* each dough ball is ready for immediate use or can be put into a prepared plastic wrap (I use plastic bags without a zipper) to keep in the refrigerator for up to 1 week

* to use refrigerated dough - allow dough to come to room temperature before shaping or baking

HINTS:

- for crusty bread products (pizza, dinner rolls, pretzels) always cook at 450 degrees F

- length of time cooked will depend on what you are cooking - cinnamon rolls may cook at 400 degrees for 20 minutes, while a bread sticks cook at 450 degrees F for 10 minutes

- feel free to experiment with new ways to use this dough! Our family uses it for pizza crust, cinnamon rolls, breakfast bread sticks, calzones, garlic bread....the list is always growing!!

- use a pizza cutter to divide the dough into smaller balls or shapes

- when dough is tacky (sticks to your fingers or surfaces) use cooking spray or AP flour to help make it more manageable