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Title: Sesame Chicken 4
Categories: Chinese Chicken
Yield: 2 Servings
3/4 | lb | Chicken Breasts, |
Skinless and | ||
Boneless | ||
3 | tb | Flour |
2 | tb | Sesame Seeds |
1 | tb | Soy Sauce |
1/2 | ts | Peanut Oil |
1 | tb | Maple Syrup |
Red Lettuce Leaves | ||
1 | tb | Dry Sherry |
1 | lg | Tomato, ripe |
1 | ts | Fresh Ginger, chopped |
Pepper to taste | ||
1/2 | ts | Chinese Five spice powder |
Preheat oven to 350 degrees. Cut chicken into pieces about 1 by 2 inches.
Mix soy sauce, maple syrup, sherry, ginger and Chinese Five Spice together. Add chicken and marinate 20 minutes, turning once.
Meanwhile, place sesame seeds on a baking tray and toast in oven for 10 minutes or until slightly brown.
Drain chicken, reserving marinade.
Dredge chicken in flour seasoned with a little salt and pepper. Shake off any excess.
Heat oil in a non-stick skillet. Add chicken and brown, about 1 minute per side. Spoon marinade over chicken. j Reduce heat and saute another minute, or until chicken is cooked through.
Remove from heat and roll chicken in sesame seeds.
Wash and dry lettuce leaves. Line a serving plate with leaves, and spoon chicken on top. Cut tomato into wedges and use to garnish plate.
Per serving: 367 calories; 44 g protein; 23 g carbohydrate; 10 g fat; 108 mg cholesterol; 389 mg sodium.
Source: San Diego Union-Tribune (March 3-4, 1993)
Shared by: Norman R. Brown Submitted By RFLAN@OMNI.VOICENET.COM (RON FLANNERY) On WED, 22 MAR 95 021947 GMT
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