Sesame chicken 2
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Chicken Breasts, |
| Skinless and | ||
| Boneless | ||
| 3 | tablespoons | Flour |
| 2 | tablespoons | Sesame Seeds |
| 1 | tablespoon | Soy Sauce |
| ½ | teaspoon | Peanut Oil |
| 1 | tablespoon | Maple Syrup |
| Red Lettuce Leaves | ||
| 1 | tablespoon | Dry Sherry |
| 1 | large | Tomato, ripe |
| 1 | teaspoon | Fresh Ginger, chopped |
| Pepper to taste | ||
| ½ | teaspoon | Chinese Five spice powder |
Directions
Preheat oven to 350 degrees. Cut chicken into pieces about 1 by 2 inches.
Mix soy sauce, maple syrup, sherry, ginger and Chinese Five Spice together. Add chicken and marinate 20 minutes, turning once.
Meanwhile, place sesame seeds on a baking tray and toast in oven for 10 minutes or until slightly brown.
Drain chicken, reserving marinade.
Dredge chicken in flour seasoned with a little salt and pepper. Shake off any excess.
Heat oil in a non-stick skillet. Add chicken and brown, about 1 minute per side. Spoon marinade over chicken. j Reduce heat and saute another minute, or until chicken is cooked through.
Remove from heat and roll chicken in sesame seeds.
Wash and dry lettuce leaves. Line a serving plate with leaves, and spoon chicken on top. Cut tomato into wedges and use to garnish plate.
Serves 2
Per serving: 367 calories; 44 g protein; 23 g carbohydrate; 10 g fat; 108 mg cholesterol; 389 mg sodium.
Source: San Diego Union-Tribune (March 3-4, 1993) Shared by: Norman R. Brown