Sesame Chicken Strips Food

SESAME-PECAN CHICKEN STRIPS

Steps:

• Whisk the mustard, peach preserves, thyme, 1 tablespoon water and a pinch of salt in a small bowl. Beat the egg whites in a large bowl until frothy. Mix the breadcrumbs, pecans, sesame seeds, paprika and 1 teaspoon salt in a medium bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Dip the chicken strips in the egg whites and then roll in the breadcrumb mixture, pressing to help it adhere. Working in batches, cook the chicken until golden brown, about 3 minutes per side. Drain on paper towels. Serve with the peach-mustard sauce.

SESAME CHICKEN STRIPS

Steps:

• Combine mayo, onion and mustard.
• In another bowl combine crackers and sesame seeds.
• Cut chicken lengthwise into 1/4 inch strips.
• (Or to save time use chicken tenders) Dip into mayo mixture and then cracker mixture.
• Place in a single layer on greased baking sheet.
• Bake at 425°F for 15-18 minutes.
• Combine ingredients for sauce and serve as a dip with the chicken.
• Tip: Place mayo mixture in a bowl with all the chicken and stir to coat all pieces before.

SESAME CHICKEN

Steps:

• Cut chicken breast into 1 inch strips or bite size pieces.
• Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.
• Cook chicken for about 6 minutes or until no longer pink.
• Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.
• Whisk until no corn starch lumps appear.
• Pour sauce mixture into skillet with chicken.
• Cook until sauce thickens slightly.
• You can add more water if sauce is too thick.
• Sprinkle with sesame seeds.
• Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.
• Note: Since originally posting this recipe, I have tried some of the suggestions others have made. I do like it with a bit of sesame oil (be careful not to get too much, just a few drops at the end of cooking is good enough for me, but you might like more), fresh ginger is also good if you have it on hand. I have tried it with garlic and it is good that way also. I have also found that it is good with shrimp and pork. Basically what I am trying to say is, the original recipe is just a simple, quick and healthy meal I came up with when I was craving Chinese food. I thought it turned out really great and wanted to share it. I'm happy that so many of you have enjoyed it. For those of you that didn't care for it, I hope you can find one that suits your fancy some where else.

SESAME CHICKEN STRIPS

Steps:

• Cut chicken into long 3/4 inch wide strips. Mix honey, soy sauce, dressing mix, and juice together. Place chicken strips in bag and pour over marinade and freeze.
• On cooking day, thaw chicken and thread onto skewers. Grill, turning frequently, until cooked through, about 8-10 minutes.

BAKED SESAME CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place soy sauce in a 9x13 inch baking dish. On a piece of wax paper, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture. Arrange in baking dish in a single layer, then drizzle with melted butter.
• Bake at 400 degrees F (200 degrees C) for approximately 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time. Garnish with extra sesame seeds if desired, and serve.

SESAME CHICKEN STRIPS

Steps:

• In a shallow bowl, combine the mayonnaise, onion and mustard. In another shallow bowl, combine the crackers and sesame seeds. Cut chicken lengthwise into 1/4-in. strips. , Dip strips into mayonnaise mixture, then into the sesame seed mixture. Place in a single layer on a large greased baking sheet. , Bake at 425° for 15-18 minutes or until juices run clear. Combine sauce ingredients and serve with chicken strips.