Tuesday, January 17, 2017

Wednesday, January 11, 2017

Ginger-Sesame Chicken

Ginger-Sesame Chicken


  • 2 cups chicken stock
  • 2 tbsp. corn starch
  • 1 tsp. five-spice powder
  • 4 slices fresh gingerroot
  • ¼ tsp. coarse kosher salt + additional, to taste
  • 4 (4-oz./115 g) boneless, skinless chicken breasts, cut into ½"/1.25 cm pieces
  • 4 cups frozen Asian style vegetable blend
  • ½ lb./225 g dried rice noodles
  • 2 green onions, thinly sliced
  • 1 cup loosely packed cilantro, chopped
  • 2 tbsp. sesame seeds


  1. In the base of the Quick Shake® Container, combine chicken stock, corn starch, five-spice powder, gingerroot and salt; shake until well combined.
  2. Place chicken in the TupperWave® Stack Cooker 3-Qt./3 L Casserole and place noodles on top of chicken. Pour sauce from Quick Shake® over noodles and chicken.
  3. In the Stack Cooker colander, add vegetables and sprinkle with salt to taste.
  4. Place cover on Stack Cooker and microwave on high power 8 minutes, or until chicken reaches an internal temperature of 160° F/70° C.
  5. Remove from microwave and let stand 5 minutes.
  6. Remove cover. Transfer chicken, noodles and vegetables to large bowl and toss to coat, serve warm.
  7. Garnish with green onion, cilantro and sesame seeds.
Tupperware products used in this recipe can be purchased at www.myTWbiz.com