Recipe by xpnsve
The restaurant version of this dish is loaded with fat, thanks to deep frying. WW has coated the chicken with flour and then pan-seared it to lighten it up. 4 points per serving.
Top Review by kteggers
I'm not sure if it was the 5 spice I bought, but my husband came downstairs thinking I was backing some wonderful CINNAMON treat. That's what this sesame chicken smelled and tasted like. Everything else smelled and looked great, but adding that 5 spice totally ruined mine. I should have left it out and just used the sauce without it. SO, smell your spice first, if it smells like something you bake with, you need a different brand. Oh and I have used in the past, I know it gives a nice undertone of seasoning, just not this one I bought. Just an FYI, be careful!
- 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 breast, cut into 2-inch strips
- 2 teaspoons peanut oil
Directions See How It's Made
- 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 sauté 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.