This was phenomenal. I cut up the chicken into small chunks rather than frying them as full breasts; my family prefers small pieces over rice, and it's also just easier to eat. We also ran out of honey after 2 T, so I substituted the other 2 T with 2.5 T brown sugar + 0.5 T water. It was pretty sweet, so I will probably cut down the brown sugar to just 2 T next time- but it was so good, I don't plan to make it with all honey next time either! I also doubled the red pepper flakes, since my family likes spiciness. Otherwise, I followed the recipe. When I saw this in my friend's mom's All You magazine the other day, I knew I wanted to try it, but I had no idea it would become a new family favorite!
Honey-Sesame Chicken Cutlets
Quick and east Honey-Sesame Chicken Cutlets makes weeknight dinner a cinch to get on the table.
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- 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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