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Volume 67

Dinner This Week: Sesame Noodles with Chicken

By Keith Dresser Published

This week’s menus include Sesame Noodles, Steamed Clams in White Wine, and Broiled Chicken Breasts for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Sesame Noodles and Sautéed Snow Peas

We start the sauce for Sesame Noodles with Shredded Chicken by combining freshly ground sesame seeds with chunky peanut butter. Next, we add fresh garlic and ginger as well as soy sauce, rice vinegar, hot sauce, and brown sugar. Shreds of broiled chicken breast, thinly sliced scallion, and shredded carrot add color and texture. Adding a little sugar to Sautéed Snow Peas with Ginger, Garlic, and Scallion helps to bump up the peas' natural flavor. To keep the pods crisp, we limit the cooking time: Two minutes is enough heat for most peas. Final punches of flavor come from garlic, cumin, and cilantro.

Printable Shopping Lists: Sesame Noodles and Sautéed Snow Peas

Equipment Review Best Garlic Presses

Sure, you can mince garlic with a knife, but a good garlic press makes the job faster and easier.

Dinner 2: Clams Steamed in White Wine and Garlic Bread

To flavor our Clams Steamed in White Wine, we make a quick broth using wine, shallots, garlic, and bay leaf. As the clams steam in the flavorful liquid, they open up and release their juices. Once the clams are removed from the pot, we turn the cooking liquid into a rich sauce by adding butter. Our Classic American Garlic Bread starts by toasting a generous amount of whole garlic cloves to mellow any harshness and highlight their rich, sweet, nutty flavor. We also add a small amount of grated Parmesan to the butter for depth and complexity.

Printable Shopping Lists: Clams Steamed in White Wine and Garlic Bread

Equipment Review Rasp-Style Graters

We love the Microplane Classic, but it’s not the only rasp around anymore. Can any of the newcomers top our old favorite?

Dinner 3: Broiled Chicken Breasts and Skillet-Roasted Cauliflower

For moist, well-seasoned Simple Broiled Chicken Breasts, we brine the breasts for better flavor and texture. Slashing the skin a few times before broiling allows the fat in the skin to render, and cooking the chicken on the bottom rack of the oven keeps it moist and tender. For Skillet-Roasted Cauliflower with Capers and Pine Nuts, we cut the vegetable into planks and then into flat-sided florets in order to maximize browning. We start the cauliflower in a cold pan and allow it to steam in its own moisture before removing the lid and letting it brown.

Printable Shopping Lists: Broiled Chicken Breasts and Skillet-Roasted Cauliflower


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.