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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
3/4 lb boneless skinless chicken breast |
3 tablespoons all-purpose flour |
1 tablespoon soy sauce |
1 tablespoon maple syrup |
1 tablespoon dry sherry |
1 teaspoon chopped fresh ginger |
pepper |
1/2 teaspoon chinese five spice powder |
1/2 teaspoon vegetable oil |
2 tablespoons sesame seeds |
Directions:
1. Preheat oven to 350F degrees.
2. Cut chicken into bite-sized pieces.
3. Combine soy sauce, maple syrup, sherry, ginger, pepper and Chinese five spice.
4. Add chicken and marinate 20 minutes, turning occasionally.
5. Meanwhile, place sesame seeds on a baking tray and toast in oven for 10 minutes or until slightly brown.
6. Drain chicken, reserving marinade.
7. Dredge chicken in flour seasoned with a little salt and pepper.
8. Shake off any excess.
9. Heat oil in a non-stick skillet.
10. Add chicken and brown.
11. Remove from heat.
12. Place marinade in a pan and bring to a boil, boil 3-4 minutes.
13. Add chicken, reduce heat and sate 1-2 minutes or until chicken is cooked through.
14. Remove from heat and roll chicken in sesame seeds.
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