Ingredients Jump to Instructions ↓

  1. Marinade:

  2. 3 large egg whites

  3. 2 tablespoons sesame oil

  4. 1 teaspoon grated fresh ginger

  5. 1 scallion, finely chopped

  6. 1 pound raw chicken breast

  7. Ginger Dressing:

  8. 2 tablespoons grated fresh ginger

  9. 1/4 cup low-sodium soy sauce

  10. 2 tablespoons dry (not cooking) sherry

  11. 1 teaspoon chopped fresh garlic

  12. 1 teaspoon sesame oil

  13. 1/2 teaspoon red chili flakes

  14. 2 scallions, finely chopped

  15. Juice of 1 lemon (about 2 tablespoons)

  16. Juice of 1 orange (about 1/4 cup)

  17. Coating:

  18. 4 tablespoons white sesame seeds, mixed with

  19. 4 tablespoons black sesame seeds

  20. 1/4 cup canola oil

  21. 1 pound fresh spinach, washed, dried, and stems removed

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F.

  2. For the marinade , combine egg whites, soy sauce , sesame oil , ginger , and scallion. Whisk together until frothy. Add the chicken and marinate, refrigerated, 30 to 40 minutes.

  3. Meanwhile, prepare the Ginger Dressing. Combine ginger , soy sauce , sherry , garlic , sesame oil , chili flakes, scallions, lemon juice, and orange juice in a saucepan and bring to a boil. Reduce the heat and simmer 5 minutes. Remove from the heat and set aside while preparing the chicken.

  4. Cut chicken into pieces. Drain the excess liquid from the chicken and dip them in the sesame seed coating, covering them completely on all sides. Place the chicken pieces in the refrigerator about 30 minutes before cooking to allow the coating to dry.

  5. Heat the canola oil in a heavy skillet. Saute chicken on each side until crispy on the outside. Transfer them to a cookie sheet and place in the oven 3 minutes to make sure they are fully cooked in the center.

  6. Serve the chicken nuggets on a bed of raw spinach leaves and drizzle Ginger Dressing over the top or put in a bowl to serve on platter.

  7. Yield: 4 servings Source: The "21" Cookbook by Michael Lomonaco (Doubleday)

  8. Reprinted with permission.


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