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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Sesame Chicken Recipe

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This recipe for Sesame Chicken is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. - sesame seeds, raw
1 T. - water
1 T. - low-sodium soy sauce
1 T. - maple syrup
1 T. - dry sherry
1 tsp. - fresh ginger root, minced
½ tsp. - five-spice powder
2 T. - all-purpose flour
½ tsp. - table salt
¼ tsp. - black pepper
1 lb. - uncooked, boneless & skinless chicken breast, cut into 2 in. strips
2 tsp. - peanut oil
Directions:
Directions:
Place a large nonstick skillet over medium-high heat. Add sesame seeds and cook until lightly toasted, shaking 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 together 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 sauté 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.
Personal Notes:
Personal Notes:
Makes 4 servings, 4 points each.

 

 

 

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