Ingredients for Chinese Restaurant-Style Sesame Chicken recipe
2 (6 ounce) skinless, boneless
chicken breast halves
1 tablespoon soy sauce
1 tablespoon real maple syrup
1 tablespoon dry sherry
1 teaspoon chopped fresh ginger
root
1/2 teaspoon Chinese five-spice
saucepan for 5 minutes to remove risk of bacteria.
powder
2 tablespoons sesame seeds
3 tablespoons all-purpose flour
salt and pepper to taste
1/2 teaspoon peanut oil
4 leaves red leaf lettuce – rinsed
1 large tomato, cut into wedges
Directions
Preheat oven to 350 degrees F (175 degrees C). Cut chicken into
about 1 inch X 2 inch pieces.
In a large nonporous glass dish or bowl, combine the soy sauce,
maple syrup, sherry, ginger and five spice powder. Mix together.
Add chicken pieces and toss to coat. Cover dish and refrigerate for
20 minutes, turning once, to marinate. After 20 minutes, drain
chicken, reserving marinade. Boil reserved marinade in a small
Meanwhile, spread sesame seeds out evenly on an aluminum foil-
lined cookie sheet. Bake in the preheated oven, to toast, for 10
minutes or until slightly browned.
Heat oil in a medium skillet over medium high heat. In a shallow dish
or bowl combine flour and salt and pepper to taste. Dredge chicken
in seasoned flour, shaking off any excess. Brown chicken pieces in
oil for about 1 minute each side. Spoon boiled marinade over
chicken, reduce heat and saute all together for 1 more minute or
until chicken is cooked through and no longer pink inside.
Remove chicken pieces from heat and roll in toasted sesame seeds.
Rinse and dry lettuce leaves; line serving platter with leaves and
spoon chicken on top. Garnish with tomato wedges and serve.
