2 tbsp sesame seeds,raw
1 tbsp water
1 tbsp low sodium soy sauce
1 tbsp maple syrup
1 tbsp dry sherry
1 tsp ginger root,fresh,minced
½ tsp five spice powder
2 tbsp all purpose flour
½ tsp table salt
1 pound boneless chicken breast,cut into 2 inch pieces
¼ tsp black pepper
2 tsp peanut oil
Place a large nonstick skillet over medium - high heat.Add sesame seeds and cook until lightly toasted,shaking the pan frequently,about 2 to 3 minutes;transfer seeds to a shallow dish and set aside.
Whisk water,soy sauce,maple syrup,sherry,ginger and five spice powder together in a small bowl;set aside.
Combine flour,salt and pepper in a shallow dish; add chicken and turn to coat.Shake chicken pieces to remove excess flour.
Heat oil in a large nonstick skillet over medium-high heat.Add chicken and saute until browned on all sides,about 5 minutes.Add soy sauce mixture to chicken and cook until sauce thickens and is almost evaporated,about 2 to 3 minutes more.
Dip chicken pieces in toasted sesame seeds and serve,drizzled with any additional soy sauce mixture.Yields about 4 strips per serving.
* Note to reduce calories: Use skinless chicken breast rather than pieces with skin and pan searing the chicken instead of deep frying it.