Light Lemon Sesame Chicken Recipes

SESAME-LEMON MARINATED CHICKEN

Steps:

• Wash chicken and pat dry with paper towels. Set aside.
• In a gallon-size zip-lock plastic bag, combine the lemon juice with the next seven (7) ingredients. Add the chicken; turn the sealed bag to coat and marinate in the refrigerator for eight (8) hours (best overnight); turn occasionally.
• Remove chicken from the marinade; reserving marinade.
• Pour the reserved marinade into a small saucepot; bring to a boil. Reduce the cooking flame; simmer for two (2) minutes. Set aside.
• Coat the grill rack with cooking spray; place chicken on preheated grill over medium heat. Sprinkle toasted sesame seeds over chicken.
• Grill chicken until it is fork tender and juices run clear, turning occasionally and brushing frequently with marinade.

SESAME CHICKEN WITH LEMON SAUCE

Steps:

• Rinse and pat dry chicken breasts with paper towels.
• Pour sesame oil onto a deep plate or into a shallow bowl and dredge chicken breast so both sides are coated with oil.
• Place chicken on the unheated rack of a broiler pan, sprinkle with pepper and broil 4-5 inches from heat for about 5 minutes or until meat is cooked through and no longer pink.
• Meanwhile, in a medium saucepan, combine chicken broth, scallions, sesame seed, lemon zest, lemon juice, and cornstarch.
• Cook and stir over low-medium heat until sauce becomes thickened and bubbly and transparent, then cook for 1 minute more.
• Pour sauce over chicken and serve immediately.
• (If serving over rice, place chicken over rice before topping with sauce).

LIGHTER SESAME CHICKEN

Steps:

• Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.
• Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.
• In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.
• Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.

SESAME-LEMON CHICKEN

Steps:

• Preheat the broiler. Make the rub: Combine the sesame seeds, lemon zest, thyme, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a spice grinder; pulse until the seeds are slightly cracked. Season the chicken with salt and all but about 1 1/2 tablespoons of the rub. Set skin-side down on a broiler pan and broil, flipping the chicken and rotating the pan halfway through, until the chicken is golden and a meat thermometer registers 170 degrees F, 8 to 10 minutes per side. Make the dressing: Mix 1 tablespoon of the reserved rub, the lemon juice, vinegar, and salt to taste in a bowl. Whisk in the olive oil. When the chicken is done, whisk 1 tablespoon of the pan drippings into the dressing. Add the lettuce, cucumber, tomato and pita chips; season with salt and pepper and toss. Sprinkle the chicken with the remaining 1/2 tablespoon rub and serve with the salad.

LIGHT LEMON-SESAME CHICKEN

Steps:

• Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
• In small bowl, beat egg product and 2 tablespoons lemon juice with fork or wire whisk. In 1-gallon resealable food-storage plastic bag, mix Bisquick mix, paprika and sesame seed.
• Dip chicken into egg mixture, then place in mixture in bag. Shake until chicken breasts are well coated.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center.
• Meanwhile, in 1-quart saucepan, heat all sauce ingredients except onions over medium heat, stirring occasionally, until thickened and bubbly. Spoon sauce over chicken before serving; sprinkle with onions.