| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Grains |
|
Gma1 |
1 |
servings |
INGREDIENTS
| 3 |
lg |
Egg whites |
| 1/4 |
c |
Low-sodium soy sauce |
| 2 |
tb |
Sesame oil |
| 1 |
ts |
Grated fresh ginger |
| 1 |
|
Scallion; finely chopped |
| 1 |
lb |
Raw chicken breast |
| 2 |
tb |
Grated fresh ginger |
| 1/4 |
c |
Low-sodium soy sauce |
| 2 |
tb |
Dry; (not cooking) sherry |
| 1 |
ts |
Chopped fresh garlic |
| 1 |
ts |
Sesame oil |
| 1/2 |
ts |
Red chili flakes |
| 2 |
|
Scallions; finely chopped |
| 1 |
|
Lemon; (about 2 |
|
|
; tablespoons) , |
|
|
; Juice of |
| 1 |
|
Orange; (about 1/4 cup) , |
|
|
; Juice of |
| 4 |
tb |
White sesame seeds; mixed with 4 |
|
|
; tablespoons black |
|
|
; sesame seeds |
| 1/4 |
c |
Canola oil |
| 1 |
lb |
Fresh spinach; washed, dried, and |
|
|
; stems removed |
INSTRUCTIONS
MARINADE
GINGER DRESSING
COATING
Preheat the oven to 350 degrees. Combine the marinade ingredients and whisk
together until frothy. Add the chicken and marinate, refrigerated, 30-40
minutes.
Meanwhile, prepare the Ginger Dressing. Combine all the ingredients in a
saucepan and bring to a boil. Reduce the heat and simmer 5 minutes. Remove
from the heat and set aside while preparing the chicken.
Cut chicken into pieces. Drain the excess liquid from the chicken and dip
them in the sesame-seed coating, covering them completely on all sides.
Place the chicken pieces in the refrigerator about 30 minutes before
cooking to allow the coating to dry.
Heat the canola oil in a heavy skillet. Saute chicken on each side until
crispy on the outside. Transfer them to a cookie sheet and place in the
oven 3 minutes to make sure they are fully cooked in the center.
Serve the nuggets on a bed of raw spinach leaves and drizzle Ginger
Dressing over the top or put in a bowl to serve on platter.
Converted by MC_Buster.
NOTES : Serves 4
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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