Chicken was good. I recommend cooking the chicken in an oil like peanut or an Asian stir fry oil and not canola. The flavor from the sauce was good so I did a hot wok fry with oil and garlic of white onions, green onions, and tomato. After one minute I added the sauce that was left over and I diced the chicken into the stir fry. I had it with a side of buckwheat. This was very good. Definitely will make again!
Honey-Sesame Chicken Cutlets
Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
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Amount per serving
- Calories: 406
- Fat: 14g
- Saturated fat: 1g
- Protein: 42g
- Carbohydrate: 27g
- Fiber: 1g
- Cholesterol: 99mg
- Sodium: 1172mg
- 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
- 1. Toast sesame seeds in a small dry skillet over medium heat, stirring frequently, until golden, about 3 minutes. Transfer to a small bowl.
- 2. 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.
- 3. 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.
- 4. 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.
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