I made this 3 times now. Each time it came out delicious. I made it exactly as written, no changes. We loved it and I know I"ll make it again. Cutting it up in smaller pieces sounds like a good idea too.
Honey-Sesame Chicken Cutlets
Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
More From Allyou
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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes Like This