"Hunger is the best sauce in the world."--Cervantes

Sesame Chicken and Chili Lime Slaw Recipe

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This recipe for Sesame Chicken and Chili Lime Slaw, by , is from Keystone Villa Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Faith Drumheller


2 eggs (whites)
1/2 tsp salt
4 5oz skinless, boneless chicken breasts
1/2 c. sesame seeds
1 tbsp. oil

1/4 c. lime juice
1 tbsp grated fresh ginger
1 tbsp honey
1/4 tsp salt n pepper
thinly sliced red chili
5 c. shredded red cabbage
2 lg carrots, grated
1/2 c. fresh cilantro

Heat oven to 425 F. In a bowl, beat 2 egg whites with salt. Dip chicken breasts in egg whites, letting any excess drip off, then coat in 1/2 c. sesame seeds. Heat large cast iron skillet over medium heat. Add 1 tbsp oil, then chicken and cook on one side until golden brown, about 5 minutes. Turn, transfer skillet to oven and roast until cooked, about 8-10 minutes.

To make slaw:
Whisk together lime juice, ginger, honey, salt, and pepper. Stir in thinly sliced chili. Toss with cabbage, carrots. Fold in cilantro. Serve with chicken.




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