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Chicken Stir Fry Recipe

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This recipe for Chicken Stir Fry, by , is from NWCC Community Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Elizabeth Crook


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
tsp five spice powder
2 tbsp all purpose flour
tsp table salt
1 pound boneless chicken breast,cut into 2 inch pieces
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.




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