Sesame Chicken Fingers


2 cups water
1 pkt onion soup mix (from a 2.0-oz box)
2 tsp butter or margarine
2 cups uncooked 5-minute rice
2 Tbsp sliced scallions

1/2 cup sesame seeds
White from 1 large egg
1 lb chicken tenders
1 Tbsp oil

1/2 cup red currant jelly, melted
3 Tbsp soy sauce
1 tsp grated fresh ginger

1. Rice: Bring water, soup mix and butter to a boil in a medium skillet. Stir in rice and scallions, remove from heat, cover and let stand 5 minutes
until liquid is absorbed and rice is tender.

2. Chicken: Meanwhile spread seeds on wax paper. Beat egg white in a shallow bowl with a fork. Coat tenders with egg white, then seeds.

3. Heat oil in a large nonstick skillet. Add tenders and cook over medium heat 2 minutes per side or until golden and cooked through.

4. Dipping Sauce: Whisk ingredients in a medium bowl until smooth.Spoon into small bowls.

5. Serve chicken with the sauce; serve rice on the side.

Nutrition Facts 13pts
Yield 4 servings
Amount Per Serving
Calories 591
Total Fat 16 g
Saturated Fat 3 g
Cholesterol 71 mg
Sodium 1515 mg
Total Carbohydrate 76 g
Dietary Fiber 3 g
Protein 35 g

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