Sesame Chicken with Asian Ginger Drizzle

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.  sesame chicken close upThe 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. Sesame seedsFYI:  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!Spring roll ingredientsI say, give this recipe a whirl.  You won’t be sorry.  Soooooo good!sesame chicken

Sesame Chicken with Asian Ginger Drizzle

Ingredients

  • 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)

Instructions

  1. Mix sesame seeds, salt and pepper on large dinner plate.
  2. Press chicken cutlets into sesame seed mixture and coat both sides.
  3. In large skillet, add vegetable oil over medium heat.
  4. Add chicken to skillet, cook on each side about 2-3 minutes or until cooked through.
  5. While chicken cooks, prepare sauce.
  6. In small bowl, mix rice wine vinegar, brown sugar, grated ginger, sesame oil and soy sauce.
  7. Drizzle sauce over warm chicken.
  8. Slice chicken into strips and serve over warm rice, salad greens or as desired.
http://blog.katescarlata.com/2015/04/09/sesame-chicken-with-asian-ginger-drizzle/

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