Sesame chicken is one of my favorite Asian dishes, only usually it’s not the healthiest because it’s breaded and fried. In this version, the unhealthy parts are eliminated but the flavor is still there in full! I altered it a bit to add some sautéed Shitake mushrooms – and that added even more flavor!
1 chicken breast, cut into bite size pieces
Flour for dredging
1/4 c. soy sauce
1/8 c. brown sugar
1/2 t. sesame oil
2 T. toasted sesame seeds
8 oz. sliced shitake mushrooms
3 green onions, sliced
Saute the mushrooms in some olive oil until tender. Remove and set aside.
In a zip lock bag, combine the chicken, flour, salt and pepper. Mix well.
Add a bit more olive oil to the pan and add the chicken. Cook the chicken until no longer pink. Remove and set aside.
Add the soy sauce, brown sugar, sesame oil, sesame seeds and green onions to the pan. Cook for a couple of minutes.
Return the chicken and the mushrooms to the pan and stir to combine.
Serve over cooked rice.