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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 lg. skinless boneless chicken breasts
3 tbsp. coarse grain mustard
1 tbsp. clear honey
1 lemon, juice of
1/2 tbsp. sunflower oil
3 tsp. sesame oil
2 tbsp. sesame oil
Selection of crisp salad leaves
1 ripe avocado
3 tbsp. vinaigrette
Salt and black pepper
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Directions:
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Slice chicken breasts into thin finger strips. In a bowl combine mustard, honey, lemon juice and sesame oil. Add the chicken strips to the mixture and season well.
Heat the olive oil in a wok or large frying pan until vey hot, tip in the chicken mixture and stir-fry for 5 to 6 minutes or until the chicken strips are cooked. Meanwhile, slice avocado and toss with salad leaves in the vinaigrette and heap onto 4 large dinner plates. Add sesame seeds to cooked chicken and cook for a further 1 minute or until the seeds are just beginning to colour. Pile the hot sesame chicken and its juices over the salad leaves and serve at once.
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Per serving: 158 calories (kcal), 18 grams total fat (99% calories from fat), 0 grams protein, trace carbohydrate, 0 mg. cholesterol, trace sodium. Food exchanges: 0 grain (starch), 0 lean meat, 0 vegetable, 0 fruit, 3-1/2 fat, 0 other carbohydrates.
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