| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Food9 | 4 | servings | |
INGREDIENTS
| 2 | lg | Skinless; boneless chicken |
| ; breast | ||
| 3 | tb | Ps coarse grain mustard |
| 1 | tb | Clear honey |
| Juice 1 lemon | ||
| 1/2 | tb | Sunflower oil |
| 3 | ts | Sesame oil |
| 2 | tb | Sesame oil |
| Selection crisp salad leaves | ||
| 1 | Ripe avocado | |
| 3 | tb | Vinaigrette |
| Salt and black pepper |
INSTRUCTIONS
Slice chicken breast 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 5-6 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! Converted by MC_Buster. Per serving: 158 Calories (kcal); 18g Total Fat; (99% calories from fat); 0g Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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