Quick and east Honey-Sesame Chicken Cutlets makes weeknight dinner a cinch to get on the table.
2 tablespoons sesame seeds
1/4 cup honey
3 tablespoons soy sauce
2 tablespoons ketchup
2 teaspoons toasted sesame oil
1/4 teaspoon crushed red pepper
4 boneless, skinless chicken breast halves (about 1 1/2 lb. total), trimmed and pounded to 1/2-inch thickness
1/4 cup all-purpose flour
2 tablespoons vegetable oil
3 cloves garlic, chopped
How to Make It
Toast sesame seeds in a small dry skillet over medium heat, stirring frequently, until golden, about 3 minutes. Transfer to a small bowl.
In a separate small bowl, mix honey, soy sauce, ketchup, sesame oil and red pepper. Sprinkle chicken with salt. Place flour in a shallow bowl. Dredge chicken in flour, shaking off excess. Place chicken in one layer on a plate.
Warm vegetable oil in a large nonstick skillet over medium-high heat. Sauté chicken until cooked through, turning once, 5 to 7 minutes total. Transfer to a plate.
Add garlic to skillet and cook, stirring, until fragrant, about 30 seconds. Stir in honey mixture. Bring to a simmer and cook, stirring, until thickened, about 1 minute. Remove pan from heat, return chicken with any juices to skillet and turn pieces to coat in sauce. (Add a tablespoon of water if sauce is too thick.) Sprinkle with sesame seeds and serve.
Also appeared in:
All You, , 2014,Back to School Special