Sesame Chicken

From the cold sesame noodles, I had way more sauce, or should I say paste, than noodles. Kind of satay-like in its peanuttiness and consistency, I marinated some chicken in it for about an hour, and ran it through the George Forman grill. A good match, the surprise was how the sesame seeds had toasted up to make the crust crunchy. If only it would stay on better. The rice vinegar helped to tenderize the meat, the oils kept the juiciness in. A little bit of coconut milk could have added more sweetness and thinned out the thick sauce, but I can’t complain with this experiment.

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