Monday, July 23, 2012

Ginger Sesame Chicken

Everyone liked this chicken and the sauce. It was very easy to make and we served it over white rice.

Ginger Sesame Chicken

2 T sesame seeds
1 T water
1 T low sodium soy sauce
1 T light maple syrup
1 T dry wine (Beth omitted this)
1 t fresh ginger root, minced
1/2 t five spice powder Beth used a pinch of all these cinnamon, cloves, peppercornfennel seeds
2 T flour
1/2 t salt
1/4 t black pepper
1 lb raw boneless skinless chicken breast, cut into bite-sized pieces
2 t sesame oil
3 c cooked brown rice – optional*

1. In a large skillet over medium-high heat, brown the sesame seeds until lightly toasted (2-3 minutes), shaking the pan frequently. Remove toasted seeds from heat and transfer to a dish. Set skillet aside for use in step 4.
2. In a small bowl, combine the water, soy sauce, maple syrup, wine, ginger and five spice and stir together.
3. Place the flour, salt and pepper in a Ziploc bag and shake to mix. Add the chicken pieces and seal. Shake until chicken pieces are thoroughly coated.
4. Add the sesame oil to the large skillet and bring to medium-high heat. When oil is hot, add the chicken pieces and cook through, flipping the chicken to brown on all sides (about 15 minutes). Pour the sauce mixture from step 2 over the chicken and stir to coat. Cook for a few more minutes until sauce is thickened and coating chicken. Add toasted sesame seeds to chicken and stir to coat (or sprinkle seeds over top of each serving). Split chicken into four servings and serve over rice if desired.

Yields 4 servings. Weight Watchers Points Plus: 5 per serving without rice, 9 P+ with ¾ cup rice per serving* (P+ calculated using the recipe builder on
Nutrition Information per serving (without rice) from 200 calories, 6 g carbs, 8 g fat, 26 g protein, 1 g fiber
Nutrition Information per serving (with rice) from 362 calories, 39 g carbs, 9 g fat, 29 g protein, 4 g fiber

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