Description:

Sesame chicken topped with stir fried vegetables.

Source:

Angela Creighton

Serves/Makes:2 servings

Ingredients

• 1 whole boneless chicken breast, halved
• 2 tsp (10 ml) sesame seeds
• 1 tbsp (15 ml) vegetable oil plus additional for brushing the pan
• 1/4 lb (.1 kg) fresh shiitake or white mushrooms, sliced thin
• 1/2 lb (.2 kg) cabbage, sliced thin (about 2 cups)
• 1 small red bell pepper, cut into julienne strips
• 2 tsp (10 ml) white wine vinegar
• 2 tsp (10 ml) soy sauce
• 1 tsp (5 ml) Oriental sesame oil
• 1/2 tsp (2 ml) minced peeled fresh gingerroot
• 1/4 tsp (1 ml) sugar

Preparation

• Coat the chicken with the sesame seeds and season it with salt.
• Heat a heavy skillet over moderately high heat until it is hot.
• Brush it with the additional vegetable oil.
• Saute the chicken for 7 to 9 minutes on each side, or until it is
• just springy to the touch.
• While the chicken is cooking, in a large skillet heat the remaining 1 tbsp (15 ml) vegetable oil over moderately high heat until it is hot but not smoking.
• Stir-fry the mushrooms for 3 minutes.
• Add the cabbage and bell pepper and stir-fry for 5 minutes more.
• In a small bowl combine remaining ingredients.
• Add the mixture to the vegetables with salt and black pepper to taste.
• Stir-fry over moderately high heat for 1 minute.
• Divide the vegetable mixture between 2 plates.
• Cut the chicken into 1/4" thick slices and arrange it on top of the vegetables.

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