Tangy sesame chicken Recipe

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Tangy sesame chicken

Artist:	_	Yield:	3
Categories:	Chicken, Poultry	Rating:	0
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Ingredients:

		-Sue Woodward
4	oz	Chinese noodles, cooked
		-kept warm
1/4	cup	Cornstarch
2	tbsp	Flour
1	tsp	Sugar
1/4	tsp	Baking soda
1/4	cup	-Water
1/4	tsp	Sesame oil
1/2	lbs	Boneless skinless chicken
		-breasts, cut into 2"x?
		-strips
		Oil, for frying
1		Green bell pepper, cut into
		-strips
1	tsp	Sesame seed
1	cup	Sweet and sour sauce
1	tbsp	Sugar
2	tbsp	Rice vinegar
1/2	tsp	Sesame oil

Procedures:

1	In med. bowl, combine cornstarch, flour, 1 tsp sugar, and baking soda.
2	Stir in water and ?tsp sesame oil.
3	Add chicken; mix well to combine (if coating mixture is too thick, add additional water 1 tsp at a time to thin).
4	Set aside.
5	In deep fryer, heavy saucepan, or wok, heat 2 to 3 inches of oil to 375°F.
6	Shaking off excess batter, fry chicken strips a few at a time for 3 to 5 mins.
7	Or until light golden brown and no longer pink in the center.
8	Drain on paper towels.
9	(reserve 1 tbsp oil from deep frying).
10	heat reserved 1 tbsp oil in lg.
11	Skillet or wok until hot.
12	Add bell pepper and sesame seed; cook and stir 2 to 3 mins.
13	Or until pepper is crisp-tender and seed is golden brown.
14	Add sweet and sour sauce, 1 tbsp sugar, vinegar, and ?tsp sesame oil; mix well.
15	Add chicken strips; cook 1 to 2 mins., stirring constantly or until thoroughly heated.
16	Serve over noodles.
17	per serving - 610 cal (230 cal from fat), 26 g tot fat (4 g sat fat), 45 mg chol, 38 mg sod, 76 g carbo (1 g fiber, 23 g sugars), 18 g pro
18	source - pillsbury classic cookbooks; 1/96