Tangy Sesame Chicken
This Tangy Sesame Chicken recipe is a simple meal to throw together and tastes like you spent hours preparing. Most of the ingredients are ones that you will likely have on hand and can easily substitute if you don't. Any fresh herb can be replaced for the parsley. Lime or orange juice can be used for the lemon.
Notes
Adapted from The Seattle Times
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Yields2 servings
Ingredients
- Sesame seeds (enough to line a plate for dipping)
- 2 boneless and skinless chicken breasts, preferably locally grown and hormone free
- Salt and black pepper
- 2 teaspoons olive oil
- 1 tablespoon butter
- 1 teaspoon fresh ginger, grated
- 1 lemon, zested and juiced with each placed into separate bowls
- 1 tablespoon low sodium soy sauce
- 2 1/2 tablespoons fresh parsley, finely chopped
Instructions
- Spread sesame seeds into a deep plate.
- Cut off all extra fat from the chicken breasts. Place the chicken breasts between two sheets of plastic wrap and lightly pound with a mallet (or heavy weight) until the breasts are all an even thinness. Sprinkle each side lightly with salt and pepper and dip into the sesame seeds so both sides are heavily coated with seeds.
- Heat a medium to large sauté pan on medium heat. Pour in the olive oil. Once the oil has been heated for a few minutes, lay in the chicken. Cook both sides of the chicken for about 5 minutes on each side until the meat is cooked all the way through. Remove from heat and place on a clean serving plate.
- Meanwhile, drop the butter into the same, empty pan. Add in the grated ginger. Sauté for a minute or so. Pour in the lemon juice and soy sauce and cook for a minute. Turn off heat.
- Pour the pan sauce over the chicken breasts. Sprinkle with the parsley and lemon zest. Serve with sautéed greens or your favorite vegetable.
