Chicken in a sticky sesame glaze
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Nutritional value per serving:
Calories 288, total fat 4 G., saturated fats 1 G., proteins 37 G., carbohydrates 24 G., fiber 2 G., cholesterol 160 mg, sodium 815 mg, sugar 6 G.
Calories 288, total fat 4 G., saturated fats 1 G., proteins 37 G., carbohydrates 24 G., fiber 2 G., cholesterol 160 mg, sodium 815 mg, sugar 6 G.
Bake homemade chicken nuggets in the oven, toss them in an Asian glaze, and sprinkle with sesame seeds. If you love Chinese food, you'll definitely appreciate this recipe. The chicken is crispy, deliciously sticky, and sweet and spicy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 280 g raw skinless and boneless chicken breast, cut into nuggets
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1/4 cup fat-free egg replacer
- 1/4 cup whole wheat flour
- 1/4 cup fat-free chicken broth
- 1 tbsp cornstarch
- 2 tbsp sugar-free pancake syrup
- 2 tbsp. l. rice vinegar
- 1 tbsp ketchup
- 0.5 tbsp light soy sauce
- 0.5 tsp. sesame oil
- 0.5 tsp grated garlic
- 1 teaspoon sesame seeds
- 2 tablespoons thinly sliced green onions
- Red pepper flakes
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Recipes with similar ingredients: chicken nuggets, green onions, sesame, rice vinegar, syrup, ketchup
Cooking the dish according to the recipe:
- Preheat oven to 375°F (190°C). Spray a baking sheet with cooking spray and set aside. Season the chicken with salt and pepper and place in a bowl with the egg replacer. Toss to coat and set aside.
- Place the flour in another bowl. Using a fork or tongs, remove the chicken nuggets from the egg, drain off any excess, and transfer them to the floured bowl.
- Dredge the chicken thoroughly in flour, then transfer to a baking sheet. Repeat with the remaining flour and chicken. Bake the chicken in the oven until cooked through, about 10 minutes.
- Meanwhile, in a nonstick skillet, combine the broth and cornstarch and whisk until completely dissolved. Place over medium-low heat. Add the syrup, vinegar, ketchup, soy sauce, sesame oil, and garlic. Mix well. Stir frequently, until the sauce is thick enough to coat a spoon, 2-3 minutes.
- Remove the pan from the heat. Add the chicken and toss to coat. Transfer to a plate and sprinkle with sesame seeds and green onions. Top with red pepper flakes, if desired.
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