Recipe by txghog
This is my all-time favorite low-fat, low-cal recipe. I got it from a great cookbook, More Healthy Homestyle Cooking, and I have to say that this recipe is worth the price of the book! For more crunch and color, you can cook some red pepper and trimmed snow peas for 4 minutes in the skillet before adding the chicken. I like it just the way it is, though, served over rice. Enjoy!
Top Review by I'mPat
Great little dish, the only change I made was to halve the sugar (due to diabetic concerns) but otherwise left as was and we really loved it. Would even suggest if cutting the chicken into nugget (one bit size) pieces you could serve this as an appertizer in a bowl and pass around with some toothpicks for people to take a piece. This time I served with steamed vegetables but next time I will serve with fried rice and steamed vegetable. Thank you txghog, made for Healthy Choices ABC.
- 1⁄4 cup unbleached flour or 1⁄4 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 4 boneless skinless chicken breast halves, cut into 2 inch 4 inch strips
- 1⁄4 cup reduced sodium soy sauce
- 1⁄4 cup sugar
- 1⁄2 teaspoon dark sesame oil
- 2 tablespoons sesame seeds, toasted
- 1⁄4 cup chopped fresh chives (optional)
- In a gallon-size plastic bag, combine flour, salt and pepper.
- Add chicken, seal bag, and shake well to coat.
- Coat a large nonstick skillet with nonstick spray and warm over medium-high heat.
- Add chicken to skillet and cook, stirring, for 3 to 4 minutes, or until no longer pink.
- Transfer to a plate.
- Reduce heat to medium.
- Combine soy sauce and sugar in the skillet.
- Cook, stirring occasionally, until the sugar dissolves.
- Add oil and sesame seeds.
- Add chicken and chives.
- Toss and serve immediatedly.