1 T. sugar
\n1 T. low-sodium soy sauce
\n1 T. chopped peeled fresh ginger
\n1 tsp. ground cinnamon
\n1 tsp. pepper
\n1\/2 tsp. fennel seeds, crushed
\n1\/4 tsp. salt
\n1 garlic clove, crushed
\n4 (4-ounce) skinned, boned chicken breast halves
\n2 T. all-purpose flour
\n1 large egg white, lightly beaten
\n2 T. sesame seeds
\n2 tsp. vegetable oil
\n2 T. water
\n1 T. fresh lemon juice
\n1 T. low-sodium soy sauce<\/p>\n
Combine the first 8 ingredients in a large zip-top plastic bag, and add the chicken. Seal bag and marinate in refrigerator 8 hours. Remove chicken from bag; dredge in flour. Dip chicken in egg white; sprinkle with sesame seeds. Heat the oil in a large nonstick skillet over medium-high heat. Add chicken, and cook 4 minutes on each side or until done. Combine the water, lemon juice, and 1 T. soy sauce, and drizzle the mixture over chicken.<\/p>\n
Yield: 4 servings
\nServing size: 1 chicken breast half and 1 T. sauce<\/p>\n
Calories: 211
\nFat: 6g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. sugar 1 T. low-sodium soy sauce 1 T. chopped peeled fresh ginger 1 tsp. ground cinnamon 1 tsp. pepper 1\/2 tsp. fennel seeds, crushed 1\/4 tsp. salt 1 garlic clove, crushed 4 (4-ounce) skinned, boned chicken breast halves 2 T. all-purpose flour 1 large egg white, lightly beaten 2 T. sesame seeds 2 tsp. vegetable oil 2 T. water 1 T. fresh lemon juice 1 T. low-sodium soy sauce Combine the first 8 ingredients in a large zip-top…<\/p>\n