Sesame Chicken Fingers
Tara Daigle
Low-calorie, healthy dish even popular with super picky eaters
ingredients
Chicken marinade and coating- 1 teaspoon light soy sauce
- 1 teaspoon Dijon mustard
- 4 teaspoons water
- 4 teaspoons turmeric
- 4 4-ounce boneless, skinless chicken breasts each sliced into 4 strips (or 1 lb. chicken breasts sliced into 16 strips)
- 4 tablespoons toasted black and white sesame seeds
- Low-fat peanut sauce* (see right)
- 1/4 cup unsweetened peanut butter
- 1/4 cup water
- 2 tablespoons fresh lime juice
- 1 tablespoon low-sodium soy sauce
- 1/2 teaspoon grated lime zest
- 1/2 teaspoon minced garlic
- 1/2 teaspoon grated fresh gingerroot
- 1/2 teaspoon Thai chili paste
directions
- 1
In a small bowl, mix the soy sauce, mustard, water, and turmeric. Marinate the chicken in the mixture up to one hour. Coat the chicken with sesame seeds.
- 2
Preheat oven to 350 degrees. Place the chicken on a nonstick baking pan. Bake 12 to 15 minutes or until chicken strips are cooked through. Serve with Low-fat Peanut Sauce on the side.
Low-Fat Peanut Sauce- Prep time: 5 minutes
In a small bowl or food processor, combine all ingredients. Mix until smooth. Use immediately, refrigerating extra sauce for up to 3 days.
notes
* With the most difficult ones, I substitute sesame for Shake N' Bake style coating and fat-free plain yogurt instead of peanut sauce
Source: Shape magazine
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