Ingredients Jump to Instructions ↓

  1. 2 tablespoons sesame seeds , raw

  2. 1 tablespoon water

  3. 1 tablespoon low sodium soy sauce

  4. 1 tablespoon maple syrup

  5. 1 tablespoon dry sherry

  6. 1 teaspoon gingerroot , fresh, minced

  7. 1/2 teaspoon five-spice powder

  8. 2 tablespoons all-purpose flour

  9. 1/2 teaspoon table salt

  10. 1/4 teaspoon black pepper

  11. 1 lb uncooked boneless skinless chicken breast , cut into 2-inch strips

  12. 2 teaspoons peanut oil

Instructions Jump to Ingredients ↑

  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. ?


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