- 2 tablespoons sesame seeds, raw
- 1 tablespoon water
- 1 tablespoon low sodium soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon dry sherry
- 1 teaspoon gingerroot, fresh, minced
- 1/2 teaspoon five-spice powder
- 2 tablespoons all-purpose flour
- 1/2 teaspoon table salt
- 1/4 teaspoon black pepper
- 1 lb uncooked boneless skinless chicken breast, cut into 2-inch strips
- 2 teaspoons peanut oil
Adapted from food.com
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.
Amount Per Serving
% Daily Value
Calories from Fat 53
Total Fat 5.9 g
Saturated Fat 1.0 g
Cholesterol 65.8 mg
Sodium 516.5 mg
Total Carbohydrate 8.3 g
Dietary Fiber 0.7 g
Sugars 3.2 g
Protein 27.6 g