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Sesame Chicken Fingers With Apricot Mustard Sauce

Web20.Chickens's picture
  Apricot jam 3⁄4 Cup (12 tbs)
  Dijon mustard 2 Tablespoon
  Lemon juice 2 Tablespoon
  Unseasoned dry bread crumbs 1⁄2 Cup (8 tbs)
  Sesame seeds 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  Egg 1
  Water 2 Tablespoon
  Chicken breast cutlets 1 Pound
  Vegetable oil 3 Tablespoon
  Asian sesame oil 1 Teaspoon

1. In a small saucepan, heat together jam, mustard, and lemon juice over medium-low heat, stirring, until melted smooth, 2 to 3 minutes. Set dipping sauce aside.
2. In a shallow dish, combine bread crumbs, sesame seeds, salt, and pepper. Place egg in another shallow dish. Dip chicken first into egg, then into bread crumbs, dredging. Shake any excess back into bowl. Let stand 15 minutes at room temperature. Use a sharp knife to cut chicken crosswise into strips about 3/4 inch wide.
3. In a large frying pan, heat vegetable oil and sesame oil over high heat. Add half of chicken and cook, turning once or twice, until white throughout, about 4 minutes. Repeat with remaining chicken.
4. Serve chicken fingers on a platter, with a bowl of apricot mustard sauce in center for dipping.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 221 Calories from Fat 88

% Daily Value*

Total Fat 10 g15.3%

Saturated Fat 1.3 g6.7%

Trans Fat 0 g

Cholesterol 26.4 mg8.8%

Sodium 168.7 mg7%

Total Carbohydrates 23 g7.8%

Dietary Fiber 0.79 g3.2%

Sugars 18.3 g

Protein 11 g21.1%

Vitamin A 0.6% Vitamin C 2.9%

Calcium 4.8% Iron 7.1%

*Based on a 2000 Calorie diet

Sesame Chicken Fingers With Apricot Mustard Sauce Recipe