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Low Fat Sesame Chicken  

Pan-seared chicken in a soy and sesame sauce.

Cal: 244 Fat: 12g Carbs: 8g Protein: 25g Fiber: 1g
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Original recipe serves 4
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 4)

  • 1/2 teaspoon salt
  • 1 tablespoon sherry ; dry
  • 2 tablespoons sesame seeds
  • 2 teaspoons peanut oil
  • 1 teaspoon ginger ; fresh, minced
  • 1 tablespoon soy sauce ; low sodium
  • 1 tablespoon maple syrup
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon black pepper
  • 1 pound chicken ; boneless skinless breast, cut into thin 2 inch strips
  • 1 tablespoon water
  • 1/2 teaspoon five-spice powder
  • In My Kitchen

  • Directions

    Add sesame seeds to a nonstick skillet over medium-high heat and cook until slightly toasted, about 2 minutes. Set aside. In a small bowl, combine maple syrup, water, soy sauce, ginger, five-spice powder, and sherry, and set aside. In a shallow dish, combine salt, pepper and flour. Add chicken, turning to coat. In a nonstick skillet, heat oil over medium-high heat. Add chicken, and brown on all sides, about 5 minutes. Add soy sauce mixture and reduce until it thickens, almost evaporating, about 2 minutes more. Dip chicken in toasted sesame seeds. Drizzle with any remaining sauce and serve.

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    Anonymous User on 2006-09-25

    Not exactly like your average Chinese take-out. This wasn't what I expected but it was good nonetheless. Very mild and even a little peanutty.