Ingredients:
2 tablespoons sesame seeds, raw
1 tablespoon water
1 tablespoon low sodium soy sauce
1 tablespoon maple syrup
1 tablespoon dry sherry
1 teaspoon gingerroot, fresh, minced
1/2 teaspoon five-spice powder
2 tablespoons all-purpose flour
1/2 teaspoon table salt
1/4 teaspoon black pepper
1 lb uncooked boneless skinless chicken breasts, cut into 2-inch strips
2 teaspoons peanut oil
Directions:
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.
Whisk water, soy sauce, maple syrup, sherry, ginger and five-spice powder together in a small bowl; set aside.
Combine flour, salt and pepper together in a shallow dish; add chicken and turn to coat. Shake chicken pieces to remove excess flour.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and saute 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.
Dip chicken pieces in toasted sesame seeds and serve, drizzled with any additional soy sauce mixture. Yields about 4 strips per serving.
Servings: 4
Time preparation: 20 min.
Time total: 31 min.