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| Chef | |
| Submitted | May 3rd 2009 |
| Cuisine | Chinese |
| Category | Main Course |
| Level | Intermediate |
| Servings | 4 |
| Rating |
Ingredients
2 Tablespoons Sesame Seeds
1 Tablespoon Water
1 Tablespoon Soy Sauce
1 Tablespoon Maple Syrup
1 Tablespoon Dry Sherry
1 Teaspoon Ginger Root
1/2 Teaspoon Five-Spice Powder
2 Tablespoons All-Purpose Flour
1/2 Teaspoon Table Salt
1/4 Teaspoon Black Pepper
1 Pound Boneless, Skinless Chicken
2 Teaspoons Peanut Oil
Simple chicken dish with a slight Chinese tilt.
Directions
Heat a large non-stick skillet over medium-high heat. Cook sesame seeds until they are toasted light brown and then set to the side. If the sesame seeds are already toasted, then skip this step.
In a small bowl, combine water, soy sauce, maple syrup, sherry, ginger and five-spice powder. Whisk and then set to the side.
In a shallow dish, combine flour, salt and pepper. Cut chicken into 2 inch strips and then coat in the mixture, shaking to remove any excess.
Heat peanut oil in non-stick skillet over medium high heat. Add chicken and cook for about 5 minutes, until browned on all sides.
Add soy sauce mixture to chicken in skillet and cook for about 3 minutes, until sauce thickens.
Sprinkle sesame seeds and any additional sauce on chicken and serve. Makes about 4 strips per serving.
In a small bowl, combine water, soy sauce, maple syrup, sherry, ginger and five-spice powder. Whisk and then set to the side.
In a shallow dish, combine flour, salt and pepper. Cut chicken into 2 inch strips and then coat in the mixture, shaking to remove any excess.
Heat peanut oil in non-stick skillet over medium high heat. Add chicken and cook for about 5 minutes, until browned on all sides.
Add soy sauce mixture to chicken in skillet and cook for about 3 minutes, until sauce thickens.
Sprinkle sesame seeds and any additional sauce on chicken and serve. Makes about 4 strips per serving.
Citation: Weight Watchers: http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=73361