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.
- 2 Tbsp sesame seeds, raw
- 1 Tbsp mineral water
- 1 Tbsp low sodium soy sauce
- 1 Tbsp maple syrup
- 1 Tbsp sherry (dry or sweet)
- 1 tsp ginger root, fresh, minced
- 1/2 tsp five-spice powder
- 2 Tbsp all-purpose flour
- 1/2 tsp table salt
- 1/4 tsp black pepper
- 1 pound(s) uncooked boneless skinless chicken breast(s), cut into 2-inch strips
- 2 tsp peanut oil
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.