Ingredients
- CHICKEN:
- 3/4 lb Chicken Breasts, Skinless and Boneless
- 3 tb Flour
- 2 tb Sesame Seeds
- 1 tb Soy Sauce
- 1/2 ts Peanut Oil
- 1 tb Maple Syrup
- Red Lettuce Leaves
- 1 tb Dry Sherry
- 1 lg Tomato, ripe
- 1 ts Fresh Ginger, chopped
- Pepper to taste
- 1/2 ts Chinese Five spice powder (Recipe follows)
- CHINESE FIVE-SPICE POWDER:
- Combine equal amounts of Szechwan or black pepper, star anise or anise, cinnamon, fennel, and cloves. (Can add less cloves, if desired, such as 1/2 the amount). All spices must be ground.
Directions
CHICKEN:
Preheat oven to 350 degrees. Cut chicken into pieces about 1 by 2 inches.
Mix soy sauce, maple syrup, sherry, ginger and Chinese Five Spice together.Add chicken and marinate 20 minutes, turning once.
Meanwhile, place sesame seeds on a baking tray and toast in oven for 10 minutes or until slightly brown.
Drain chicken, reserving marinade.
Dredge chicken in flour seasoned with a little salt and pepper. Shake off any excess.
Heat oil in a non-stick skillet. Add chicken and brown, about 1 minute per side. Spoon marinade over chicken. Reduce heat and saute another minute, or until chicken is cooked through.
Remove from heat and roll chicken in sesame seeds.
Wash and dry lettuce leaves. Line a serving plate with leaves, and spoon chicken on top. Cut tomato into wedges and use to garnish plate.
Serves 2
Print this recipe
Submitted 6/13/05.
Source: Source: San Diego Union-Tribune
Submitted By: Meryl
merstar@mimi.cyber-kitchen.com
CHINESE SESAME CHICKEN