- Total Time
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.
sesame seeds2 Tbsp, raw
mineral water1 Tbsp
low sodium soy sauce1 Tbsp
maple syrup1 Tbsp
sherry (dry or sweet)1 Tbsp
ginger root1 tsp, fresh, minced
five-spice powder½ tsp
all-purpose flour2 Tbsp
table salt½ tsp
black pepper¼ tsp
uncooked boneless skinless chicken breast(s)1 pound(s), cut into 2-inch strips
peanut oil2 tsp
- 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.