Sesame Chicken With Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Another copy cat recipe. Ingredients:
1 teaspoon soya oil |
5 ounces boneless skinless chicken breasts |
2 mushrooms, sliced into 8 pieces |
1 teaspoon soy sauce |
1/2 teaspoon lemon juice |
1/2 teaspoon sesame seeds |
salt and pepper (optional) |
2 cups soy sauce |
1/3 cup ground sesame seeds, roasted |
1 cup whipping cream |
1 pinch garlic powder |
1 teaspoon dry mustard, dissolved in |
1 teaspoon water |
Directions:
1. Add oil to heated nonstick skillet (for electric skillet, set at 360 degrees F).
2. Cut chicken breast into bite-size pieces, sprinkling with salt and pepper if desired.
3. Cook for 8 minutes more or until chicken is white in appearance and firm to the touch.
4. Sprinkle with lemon juice and sesame seeds.
5. Add mushroom slices, cooking 2-3 minutes more and serve hot with cream sauce.
6. Cream Sauce:.
7. Combine ingredients in blender or food processor and mix together for 15 seconds.
8. Pour mixture and 1 cup whipping cream into saucepan, stirring over low heat.
9. Sauce may be stored for up to 3 days.
10. When reheating, add 6 tablespoons whipping cream and stir completely before serving.
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