Sesame-Crusted Chicken Breasts
INGREDIENTS
- ¼ cup pineapple juice
- ¼ cup orange juice
- 1 tablespoon lime juice
- ½ cup gluten-free, casein-free soy sauce
- 1 inch ginger root, peeled and minced
- 2 cloves garlic, or to taste, minced
- 1 teaspoon chili oil, or to taste (optional)
- 2 large boneless, skinless chicken breasts, halved
- 1 egg, beaten
- ½ cup sesame seeds
In a nonreactive bowl or glass pan large enough to hold the chicken, whisk together the juices, soy sauce, ginger, garlic, and chili oil. Rinse the chicken breasts and pat dry with paper towels. Add the chicken to the sauce and turn to coat. Cover and refrigerate for 4 hours.
Drain the chicken; dip in beaten egg and then in sesame seeds. Grill or sauté in oil for 6 minutes per side, depending on thickness of meat. Serve hot.
SERVES 4
Calories: 440 | Fat: 27 g | Protein: 24 g | Fiber: 4 g
Chili and Other Hot Sauces
The Chinese, Indians, and other groups in Asia, Southeast Asia, and Asia Minor make their own versions of chili for cooking. Chili oil is extremely hot. Chili paste comes in green and red and is popular in Thailand. The Chinese make a chili-and-garlic paste that is called Sichuan chili. Tabasco sauce, fresh chopped chilies (red and/or green), cayenne pepper, and red pepper flakes can be substituted. If your family does not like spice, it works well to leave out the chilies too!
