Sesame Chicken Sauce - 14g Carbohydrate; 3g Dietary Fiber

Sesame Chicken Sauce
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowerCarbs
Meat
Amount Measure Ingredient -- Preparation Method
3 tablespoons toasted sesame seeds
2 tablespoons cornstarch
salt and freshly ground pepper to taste
3 small skinless boneless chicken breasts -- or 4 boned and skinned chicken thighs, cut into strips
3 tablespoons peanut oil -- or corn oil
1 teaspoon roasted sesame oil
8 green onions -- trimmed, cut into 2" length
2 tangerines -- peel and juice only
1 tablespoon soy sauce
1/4 cup Amontillado sherry
1/4 cup chicken stock
To serve: cooked pasta to serve 4 people
fresh parsley sprigs

Mix toasted seeds with cornstarch, salt and pepper. Toss chicken strips in mixture to coat. Set remaining mix aside. Heat oils in a wok or large deep skillet and saute green onion and tangerine peel 1 minute. Add chicken strips and stir-fry over medium heat 2-3 minutes until cooked through. Add remaining sauce ingredients, including tangerine juice and any leftover coating mix. Stir and bring to a boil. Cook two minutes longer. Arrange pasta on four plates. Top with chicken mixture and garnish with parsley sprigs. Serve at once. Makes 4 servings. Italians rarely use chicken in their pasta sauces while in the Far East chicken appears in many noodle dishes. In this East-meets-West sauce. I have taken the best elements of both to make what has become one of my favorite supper dishes. I usually use farfalle and serve a salad of slice raw sugar peas dressed with a simple vinaigrette.

Per Serving (excluding unknown items): 395 Calories; 16g Fat (39.6% calories from fat); 43g Protein; 14g Carbohydrate; 3g Dietary Fiber; 103mg Cholesterol; 516mg Sodium. Exchanges: 1/2 Grain(Starch) ; 6 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 5222 0 0 0