*  Exported from  MasterCook  *
 
                  Sizzling Sesame Chicken With Vegetables
 
 Recipe By     : Better Homes + Gardens “Grill it Right”
 Serving Size  : 4    Preparation Time :1:00
 Categories    : Asian                            Barbecue
                 Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           **Formatted   By Carole Walberg**
                         Sauce:
      1/2  Cup           Chicken Broth
    3      Tablespoons   Soy Sauce
    1      Teaspoon      Cornstarch
    2      Teaspoons     Sesame Oil
    1      Teaspoon      Sugar
    1      Clove         Garlic -- Minced
    1      Tablespoon    Sesame Seeds
                         **Poultry**
    2      Pounds        Chicken Pieces -- Breast/Thigh/Drumsti
                         **Vegetables**
    1      Large         Red Or Green Sweet Pepper -- Cut Into 1″ 
 Strips
    1      Medium        Zucchini -- Halved Crosswise
                          -- Cut Into 3 1″ Strips
 
 For Sauce: In a small saucepan combine all sauce ingredients except 
 the same seeds.  Cook and stir until thickened and bubbly.  Cook and 
 stir for 2 minutes more.  Stir in sesame seeds.  Remove from heat; 
 set aside.
 
 To Prepare Poultry: If desired, remove skin from chicken.  Rinse 
 chicken; pat dry.
 
 To Cook by Direct Grill Method:  Place chicken, bone side up, on the 
 grill rack of an uncovered grill.  Grill directly over medium coals 
 for 35 to 45 minutes or till chicken is tender and no longer pink, 
 turning once halfway through grilling time and brushing frequently 
 with sauce the last 10 minutes of grilling.  Place the pepper and 
 zucchini beside the chicken perpendicular to the wires on the grill 
 rack for the last 10 minutes of grilling, brushing occasionally with 
 sauce.
 
 To Cook by Indirect Grill Method:  In a covered grill arrange 
 preheated coals around a drip pan.  Test for medium heat above the 
 pan.  Place chicken, bone side down, on the grill rack over the drip 
 pan.  Cover and grill for 50 to 60 minutes or till chicken is tender 
 and no longer pink, brushing frequently with sauce the last 10 
 minutes of grilling.  Place the pepper and zucchini beside the 
 chicken perpendicular to the wires on the grill rack for the last 15 
 minutes of grilling, brushing occasionally with sauce.
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving