Asian: Sesame Chicken 07 by Recipe Cottage

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	Sesame Chicken 07

		SESAME CHICKEN AND STIR-FRIED VEGETABLES Serves 2 1 whole boneless chicken breast, halved 2 teaspoons sesame seeds salt black pepper 1 tablespoon vegetable oil plus additional for pan 1/4 pound fresh shiitake or white mushrooms, stemmed, caps sliced thinly 1/2 pound cabbage, sliced thinly (about 2 cups) 1 small red bell pepper, cut into julienne strips 2 teaspoons white-wine vinegar 2 teaspoons soy sauce 1 teaspoon Oriental sesame oil 1/2 teaspoon minced peeled fresh ginger root 1/4 teaspoon sugar Coat the chicken with the sesame seeds and season it with salt and pepper. Heat a ridged grill pan or heavy skillet over moderately high heat until it is hot, add the additional vegetable oil, and in it saute the chicken for 7 to 9 minutes on each side, or until it is just springy to the touch. While the chicken is cooking, in a large skillet heat the remaining 1 tablespoon vegetable oil over moderately high heat until it is hot but not smoking and in it stir-fry the mushrooms for 3 minutes. Add cabbage and bell pepper and stir-fry the vegetables for 5 minutes, or until they are crisp but still tender. In a small bowl, combine vinegar, soy sauce, sesame oil, ginger, and sugar. Add mixture to the vegetables with salt and pepper to taste, and stir-fry the mixture over moderately high heat for 1 minute. Divide the vegetable mixture between 2 heated plates, cut the chicken against the grain into 1/4-inch-thick slices, and arrange it on top of the vegetables.