Sesame Chicken
3
Points®
Temps total: 31 min • Préparation: 20 min • Cuisson: 11 min • Portions: 4 • Difficulté: Facile
The restaurant version of this dish is loaded with fat, thanks to deep frying. We coated the chicken with flour and then pan-seared it to lighten it up.
Ingrédients
Sesame seeds
2 tbsp(s), raw
Low sodium soy sauce
1 tbsp(s)
Maple syrup
1 tbsp(s)
Sherry (dry or sweet)
1 tbsp(s)
Ginger root
1 tsp(s), fresh, minced
Five-spice powder
½ tsp(s)
All-purpose flour
2 tbsp(s)
Table salt
½ tsp(s)
Uncooked boneless skinless chicken breast
1 pound(s), cut into 2-inch pieces
Black pepper
¼ pinch(es)
Peanut oil
2 tsp(s)
Water
1 cup(s)
Instructions
1
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.
2
Whisk water, soy sauce, maple syrup, sherry, ginger and five-spice powder together in a small bowl; set aside.
3
Combine flour, salt and pepper in a shallow dish; add chicken and turn to coat. Shake chicken pieces to remove excess flour.
4
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 evapourated, about 2 to 3 minutes more.
5
Dip chicken pieces in toasted sesame seeds and serve, drizzled with any additional soy sauce mixture. Yields about 4 strips per serving.
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