SESAME CHICKEN

from More Healthy Homestyle Cooking, by Evelyn Tribole

1/4 cup flour
1/4 tsp. pepper
1/2 tsp. garlic salt
1 tbls. olive oil
1 lb. boneless chicken breasts, cut into strips
1/4 cup reduced sodium soy sauce (I prefer Kikkoman)
1/4 cup turbinado sugar (regular sugar is also fine)
1/2 tsp. sesame oil
2 tbls. sesame seeds
1/4 cup chopped green onion tops

Toast sesame seeds in large dry skillet over med-high heat till light brown. (Watch closely; once they begin to brown, they burn easily.) Set seeds aside. In same skillet, heat olive oil over med-high heat. Combine flour, pepper, & garlic salt in shallow dish. Dredge chicken strips in flour mixture, shaking off excess. Cook chicken strips in skillet in batches, stirring occasionally, for 3-4 minutes or till cooked through. Transfer chicken to warm plate. Reduce heat to medium. Combine soy sauce & sugar in skillet. Cook, stirring occasionally, until sugar dissolves.* Stir in sesame oil & sesame seeds. At this point, remove skillet from heat if not yet ready to serve. Otherwise, proceed: Add chicken back into skillet. Toss to heat through, & serve. Top with chopped green onion.
Great over brown rice--I love the Tsuru Mai brown rice with this.

* Do not cook soy sauce mixture very long--just until sugar dissolves; leave thin. If sauce does thicken before you are ready to serve, thin with water & reheat.

Serves 4
Per serving (without rice):
Cal: 351
Fat: 14.7g
Chol: 101mg
Sodium: 633mg
Carb: 18.1g
Fiber: 1.1g
Sugar: 9.3g
Protein: 35.4g