Sesame Chicken

3
Total Time
31 min
Prep
20 min
Cook
11 min
Serves
4
Difficulty
Moderate
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.

Ingredients

sesame seeds

2 Tbsp, raw

mineral water

1 Tbsp

low sodium soy sauce

1 Tbsp

maple syrup

1 Tbsp

sherry (dry or sweet)

1 Tbsp

ginger root

1 tsp, fresh, minced

five-spice powder

½ tsp

all-purpose flour

2 Tbsp

table salt

½ tsp

black pepper

¼ tsp

uncooked boneless skinless chicken breast(s)

1 pound(s), cut into 2-inch strips

peanut oil

2 tsp

Instructions

  1. 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.
  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 together 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 evaporated, 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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