Recipes Under 400

Ginger Sesame Chicken

• 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

1. 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.
2. Whisk water, soy sauce, maple syrup, sherry, ginger and five-spice powder together in a small bowl; set aside.
3. Combine flour, salt and pepper together in a shallow dish; add chicken and turn to coat. Shake chicken pieces to remove excess flour.
4. 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.
5. Dip chicken pieces in toasted sesame seeds and serve, drizzled with any additional soy sauce mixture. Yields about 4 strips per serving.

Makes four servings, 216 Calories