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20 minute Asian Chicken Breasts

Submitted by: Mary on 06/23/2004
7553 views
2.56 avg rating
180 votes
 
 
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Ingredients

8 Skinless, boneless chicken breast halves
Salt and pepper
2 T Sesame seeds
1 T Canola oil
8 Scallions

1 Medium knob fresh gingerroot
4 Garlic cloves
1/4 C Low-sodium soy sauce
1 C Low-sodium chicken broth
1 1/4 t Xanthan gum

Directions

Place the 8 pieces of chicken between 2 pieces of waxed paper. With a meat mallet or the bottom of a heavy skillet, pound the chicken breast halves lightly to an even thickness. Remove the paper and season the breasts on both sides with salt and pepper.



In a small skillet, toast the sesame seeds over moderate heat, stirring, until golden. Remove the pan from the heat and reserve.



In a large nonstick skillet, heat the 1 tablespoon canola oil over moderately high heat until hot. Add the chicken breasts halves and cook, turning them once, until nicely browned on both sides and cooked through, 8 to 10 minutes. Transfer the chicken pieces to a plate and keep them warm.



While the chicken is cooking, trim and thinly slice the scallions; mince enough of the ginger to measure 1 tablespoon; and mince the garlic cloves. In the same skillet, cook the scallions, ginger, and garlic, stirring, until softened and fragrant, 2 to 3 minutes, being careful not to let the garlic burn.



In a cup, stir together the xanthan gum, 1/4 cup soy sauce, and 1 cup chicken broth. Pour the mixture into the skillet, bring to a boil, and cook until thickened, about 2 minutes.

Servings

4

Calories

6

Time to prepare

5 minutes

Difficulty

Easy
 

Comments

Serve over riced cauliflower.
 
 
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