SESAME CHICKEN STRIPS

For some unknown reason I have (or had after this recipe) a large quantity of sesame seeds in my pantry. I cannot for the life of me remember how they all got there. It was close to 2 cups, an unusually sizeable amount of this ingredient. Last night, after viewing the interesting stripper movie Magic Mike, I decided to get rid of all of my sesame seeds. And what goes well with sesame seeds, you may ask? My mind immediately went to chicken. Luckily I had 600g of chicken in the freezer and was able to pull together some ‘chicken strips’ before my sister came over for dinner. Using one egg to stick the seeds is a great alternative to loads of unhealthy oil. Serve with Asian vegetables or on a bed of rice.

INGREDIENTS

• 600g chicken breast fillets, cut into even sized strips
• 1 egg, beaten 
• 1 1/2 cups sesame seeds
• coconut oil 

Sauce 

• 1/4 cup gluten-free plum sauce
• 1 tablespoon rice wine vinegar

COOKING 

1. Preheat a fan-force oven to 200 degrees celsius. Line a large baking tray with baking paper. 

Arrange a plate covered with sesame seeds and place a small bowl with the egg next to it. Dip each chicken strip in the egg, then cover well with the sesame seeds. Continue until all chicken is covered. 

2. Heat a large frying pan over medium heat and add 1 tablespoon coconut oil. Place as many chicken strips as you can in the pan. Cook on each side for 5 minutes or until sesame seeds are slightly golden. Remove from the pan and place on the baking tray. Add more oil and cook the rest of the chicken strips. Place chicken on the baking tray and cook in the oven for 10-12 minutes or until chicken is cooked and no pink is visible. 

4. Make sauce by combing the plum sauce and vinegar in a small bowl. Serve the chicken warm with the plum sauce drizzled on top or on the side. 

Serves / 4 

Total Preparation time / 15 minutes 

Total Cooking time / 30-35 minutes 

x E