Ww 6 Points Chinese Sesame Chicken Recipes

CHINESE RESTAURANT-STYLE SESAME CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cut chicken into about 1 inch X 2 inch pieces.
• In a large nonporous glass dish or bowl, combine the soy sauce, maple syrup, sherry, ginger and five spice powder. Mix together. Add chicken pieces and toss to coat. Cover dish and refrigerate for 20 minutes, turning once, to marinate. After 20 minutes, drain chicken, reserving marinade. Boil reserved marinade in a small saucepan for 5 minutes to remove risk of bacteria.
• Meanwhile, spread sesame seeds out evenly on an aluminum foil-lined cookie sheet. Bake in the preheated oven, to toast, for 10 minutes or until slightly browned.
• Heat oil in a medium skillet over medium high heat. In a shallow dish or bowl combine flour and salt and pepper to taste. Dredge chicken in seasoned flour, shaking off any excess. Brown chicken pieces in oil for about 1 minute each side. Spoon boiled marinade over chicken, reduce heat and saute all together for 1 more minute or until chicken is cooked through and no longer pink inside.
• Remove chicken pieces from heat and roll in toasted sesame seeds. Rinse and dry lettuce leaves; line serving platter with leaves and spoon chicken on top. Garnish with tomato wedges and serve.

WW 6 POINTS - CHINESE SESAME CHICKEN

Steps:

• To toast sesame seeds, bake at 350F for 10 minutes.
• Spray a 5 quart saucepan or dutch oven with nonstick spray.
• Set over medium heat.
• Add chicken parts and cook, turning when necessary, until chicken is browned on all sides, 4-6 minutes.
• Transfer chicken to a platter and set aside.
• In 2-cup measure or small mixing bowl, combine 1/2 cup water with the juice, soy sauce, scallion, ketchup, sugar, garlic, and red pepper. Mix well.
• Pour into pot and cook over medium heat for 1-2 minutes, stirring constantly to scrape up any browned particles from bottom of pan.
• Reduce heat to low and return chicken to pot.
• Cover and cook until chicken is tender, 20-25 minutes.
• Transfer chicken to platter and keep warm, reserving liquid in pot.
• Dissolve cornstarch in remaining tablespoon water and add liquid to pot.
• Cook, stirring frequently, until sauce is thickened, 3-4 minutes.
• Pour sauce evenly over chicken and sprinle with toasted sesame seeds.
• 6 Points per serving (serves 4).

SESAME CHICKEN

Steps:

• In a bowl, combine soy sauce, cooking wine, cornstarch, and sugar. Stir in chicken and marinate for 15 minutes.
• Place wok over high heat. When wok smokes, add peanut oil. When oil shimmers, add garlic and ginger and cook for 10 seconds.
• Remove chicken from marinade. Reserve marinade and add chicken to wok. Cook, stirring occasionally, until chicken is browned in places and just cooked through, about 3 minutes.
• Stir in chili paste and snow peas and cook 2 minutes more, or until snow peas are shiny and bright green.
• Stir in bamboo shoots and water chestnuts and continue cooking until they are heated through, about one minute.
• Remove from heat, stir in scallions, sesame seeds, and sesame oil and serve immediately.

CHINESE SESAME CHICKEN

Steps:

• Marinate thighs for 15 mins.
• Dip each thigh into egg white and dredge in flour and cornstarch mixed with sesame seeds.
• Deep fry until tender, 15 minutes.