Braised Sesame Chicken with Shiitake and Daikon


We has this at friends house last weekend and it was so delicious I wanted to make it again tonight! Adapted from the NY Times recipe.

grocery list
4 TBS coconut oil, divided
4 tsp sesame oil, divided
1 lb daikon radish, peeled & cut into 1″ chunks
15 green onions, roots cut off and halved by drk green & lower portion
1C shiitake mushroom caps, sliced
2″ ginger root, peeled and sliced thinly
4 chicken breasts
1 1/2C chicken stock
1C dry sherry
2 TBS soy sauce
4 whole star anise
2 tsp red wine vinegar
2C rice

*ate too fast, I didn’t snap a photo…bummer…

Preheat oven to 450. In a large fry pan, heat 2 TBS coconut oil with 2 tsp sesame oil over high heat. Add daikon, bottom halved of green onions, sliced mushrooms and ginger. Stir occasionally and cook until browned – about 7-10 mins. Meanwhile in a 4 or 5 quart Dutch oven, heat remaining 2 TBS coconut oil and 2 tsp sesame oil-over high heat. Clean and pay dry chicken breasts, S+P both sides. Place in Dutch oven and cook until both sides are browned. Surround and top chicken with veggies. Whisk stock, sherry and soy sauce together. Pour mixture over chicken and veggies and drop in star anise. Cover dutch oven with lid and place in oven, bake 35 minutes, or until chicken is cooked through but still moist. Half way through, feel free to stir, if not all veggies ended up covered by stock mix. While cooking in oven, cook rice either per instructions or in rice cooker. Once cooked, remove breasts and slice. Remove star anise. Divide evenly into four servings, over rice and top with veggies and pot broth. :)


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