Sesame Chicken

(originally made 10/2005)

Made this for lunch today. It was very good, and I'm not a big sesame seed fan. Next time will leave them off! Other changes I made:

*used canola instead of peanut oil due to nut allergy in family.

*don't like sherry, replaced with water.

 WW Sesame Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tbsp sesame seeds -- raw
1 Tbsp water
1 Tbsp low-sodium soy sauce
1 Tbsp maple syrup
1 Tbsp dry sherry
1 tsp ginger root -- fresh, minced
1/2 tsp five-spice powder
2 Tbsp all-purpose flour
1/2 tsp table salt
1/4 tsp black pepper
1 pound boneless skinless chicken breasts -- cut into 2" pieces
2 tsp peanut oil

Place a large nonstick skillet over medium-high heat. Add sesame seeds and
cook until lightly toasted, shaking the 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 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: 4 servings

NOTES : 5 Points per Serving

Source: Weight Watchers



Comments

Popular posts from this blog

Southern Fried Chicken Strips

Chocolate Chip Cookie Cake

Grilled Potato Skins