Ingredients
2 T sesame seeds, raw
1 T water
1 T low-sodium soy sauce
1 T maple syrup
1 T dry sherry
1 tsp ginger, fresh/minced
1/2 tsp five-spice powder
2 T flour
1/2 tsp salt
1/4 tsp black pepper
1 lb boneless/skinless chicken breast, cut into 2-inch pieces
2 tsp peanut oil
Place a large skillet over medium-high heat. Add sesame seeds and cook until lightly toasted, shaking the 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 in a small bowl, set aside.
Combine flour, salt and pepper in a shallow dish, add chicken and turn to coat. Shake chicken pieces to remove excess flour.
Heat oil in a large 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 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.
