| 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.
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”