Sesame chicken with spicy raspberry sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Whole boneless; skinless chicken breasts | |
| 3 | cups | Toasted sesame seeds |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Ground black pepper |
| Peanut oil | ||
| 2 | cups | Rasberry jelly |
| 1 | cup | Balsamic vinegar |
| ¼ | cup | Soy sauce |
| 1 | teaspoon | Red pepper flakes |
| 2 | cups | Fresh or frozen raspberries; thawed |
Directions
SPICY RASBERRY SAUCE
The chicken breasts can be coated with the sesame seeds the day before and sauted the next morning. To serve, reheat, uncovered, in a 350F oven for twenty minutes.
Cut each chicken breast into four long strips. Combine sesame seeds, salt and pepper in a medium-size bowl, and dredge chicken pieces in mixture.
Pour peanut oil in a large skillet to a depth of ½ inch. Heat until bubbling, and saute chicken pieces in batches for about seven minutes, turning once, until browned and cooked throughout. Place chicken in a heat-proof baking dish. Refrigerate until ready to reheat. Makes 8 to 10 servings. Pour Spicy Rasberry Sausc over chicken when ready to serve.
Spicy Rasberry Sauce: Place all ingredients except raspberries in a mediup-size saucepan. Simmer, stirring occasionally, until raspberry jelly has melted. Add raspberries. Refrigerate until ready to serve. Makes 4 to 5 cups.
Posted to recipelu-digest Volume 01 Number 417 by soulvision@...
(Rhonda R. Selby) on Dec 30, 1997