Ingredients
-
1/3
-
1/3
-
1/2
-
1
-
4
-
2
-
-
1/4
-
1/4
-
1
-
1
-
1/2
-
1/2
-
1/8
-
1/4
Directions
Asian Sesame Chicken, Chicken breasts are coated with plenty of crunchy sesame seeds, cooked in a skillet until golden and served with tart-sweet ginger dressing Sesame seeds can be store up to six months in the freezer , Question for the chef – the ‘red peppers’ in the dressing, are they ‘sweet’ ot ‘bell’ peppers or are they the hot ‘chilli’ peppers?, Really good! The chicken was so tender and juicy I added a bit of water chestnuts and bamboo shoots I had leftover from Chinese Hot and Sour Soup #198 and added them in too I also drizzled just a touch of sesame oil and soy sauce over the mixture It was delicious! Thanks for posting
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Steps
|
1
Done
|
Combine Sesame Seeds, Breadcrumbs, and Salt in Pie Plate. |
|
2
Done
|
Beat Egg in Medium Bowl. |
|
3
Done
|
Dip Chicken in Egg. |
|
4
Done
|
Dip Both Sides Chicken in Sesame Seed Mixture to Coat. |
|
5
Done
|
Heat Oil in Large Nonstick Skillet Over Medium-High Heat. |
|
6
Done
|
Cook Chicken 6-7 Minutes Per Side Until Cooked Through. |
|
7
Done
|
Transfer to Plate. |
|
8
Done
|
Whisk Vinegar, Pepper, Onion, Sugar, Ginger, Salt and Crushed Red Pepper in a Medium Bowl. |
|
9
Done
|
Whisk in Oil. |
|
10
Done
|
Toss Chicken in With the Dressing. |
|
11
Done
|
Transfer in a Plate. |
|
12
Done
|
Serve With Hot Rice. |
