You’ll love this versatile chicken dish. It’s so flavorful and works well over salad greens, in spring rolls, over rice or simply on it’s own. The Asian-inspired sauce made with fresh ginger gives the chicken an added wonderful flavor. The star ingredient is the sesame seeds that provide a nice delicate crust on the chicken. FYI: 1 tablespoon is the cut off portion for sesame seeds per the Monash Uni low FODMAP app for FODMAPers.
I sliced up the chicken into strips, layered with colorful veggies and rolled up into a spring roll…but you can use this chicken any way you like it! And yes, it makes great leftovers so feel free to double up the recipe!I say, give this recipe a whirl. You won’t be sorry. Soooooo good!
- Serves 4
- 4 tablespoons sesame seeds
- 1/2 teaspoon salt and pepper
- 4 boneless, thinly chicken cutlets, about 3 ounces each
- 1 tablespoon vegetable oil
- 2 tablespoons rice wine vinegar
- 2 teaspoons brown sugar
- 1 tablespoon fresh grated ginger
- 1 teaspoon toasted sesame oil
- 2 tablespoons soy sauce ( I use San J Tamari, reduced sodium)
- Mix sesame seeds, salt and pepper on large dinner plate.
- Press chicken cutlets into sesame seed mixture and coat both sides.
- In large skillet, add vegetable oil over medium heat.
- Add chicken to skillet, cook on each side about 2-3 minutes or until cooked through.
- While chicken cooks, prepare sauce.
- In small bowl, mix rice wine vinegar, brown sugar, grated ginger, sesame oil and soy sauce.
- Drizzle sauce over warm chicken.
- Slice chicken into strips and serve over warm rice, salad greens or as desired.
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