Beth's Jade and Ivory Chicken

By dfarber

Ingredients

• 1 1/4 pounds skinned and boned chicken breast, lightly poached
• 1 pound broccoli, trimmed and cut in flowerets
• 3 tablespoons sesame seeds, roasted
• 1 orange, thinly slice, for garnish
• 1 clove garlic
• 1 1/4 teaspoons chinese five spice powder
• 2 tablespoons brown sugar
• 2 tablespoons water
• 2 tablespoons white wine vinegar
• 1/4 cup soy sauce
• 2 tablespoons oriental sesame oil
• 2 teaspoons dijon mustard
• 1 1/3 cup mayonnaise

Preparation

Step 1

Prepare the dressing by combining the first six ingredients in a heavy saucepan and simmering over moderate heat until the mixture is reduced by a third. Strain mixture and combine 1 tablespoon of the reduction with the sesame oil, mustard and mayo. Set aside.

Cut the poached chicken breast in strips approximately 1/2 inch by 3 inches. Blanch the broccoli in boiling water until barely tender and refresh in cold water. Drain well. Toss the chicken in a small amount of dressing and arrange on one side of a serving platter. Arrange the broccoli on the other side and place a bowl of dressing for dipping in the center. Sprinkle platter with sesame seeds and garnish with twisted orange slices.