Best Sesame Lemon And Curry Chicken Strips Recipes

LIGHT LEMON-SESAME CHICKEN

Light Lemon-Sesame Chicken image

Try an Asian twist with chicken tonight, and do it all in just 30 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup fat-free egg product or 1 egg
2 tablespoons lemon juice
1/2 cup Bisquick Heart Smart® mix
1/2 teaspoon paprika
2 tablespoons toasted sesame seed
1 tablespoon canola or vegetable oil
1/2 cup Progresso™ chicken broth (from 32-oz carton)
3 tablespoons sugar
2 tablespoons lemon juice
2 teaspoons cornstarch
1 teaspoon grated lemon peel
2 medium green onions, sliced (2 tablespoons)

Steps:

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
In small bowl, beat egg product and 2 tablespoons lemon juice with fork or wire whisk. In 1-gallon resealable food-storage plastic bag, mix Bisquick mix, paprika and sesame seed.
Dip chicken into egg mixture, then place in mixture in bag. Shake until chicken breasts are well coated.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center.
Meanwhile, in 1-quart saucepan, heat all sauce ingredients except onions over medium heat, stirring occasionally, until thickened and bubbly. Spoon sauce over chicken before serving; sprinkle with onions.

Nutrition Facts : Calories 340, Carbohydrate 24 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 1 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 11 g, TransFat 0 g

SESAME-LEMON CHICKEN

Sesame-Lemon Chicken image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon toasted sesame seeds
1 tablespoon finely grated lemon zest
2 teaspoons dried thyme
1/2 teaspoon sugar
Kosher salt and freshly ground pepper
8 skin-on, bone-in chicken thighs, trimmed (2 to 2 1/2 pounds)
1 tablespoon fresh lemon juice
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
2 romaine lettuce hearts, chopped (about 8 cups)
1 cucumber, chopped
1 tomato, chopped
2 cups lightly salted pita chips, crushed

Steps:

Preheat the broiler. Make the rub: Combine the sesame seeds, lemon zest, thyme, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a spice grinder; pulse until the seeds are slightly cracked. Season the chicken with salt and all but about 1 1/2 tablespoons of the rub. Set skin-side down on a broiler pan and broil, flipping the chicken and rotating the pan halfway through, until the chicken is golden and a meat thermometer registers 170 degrees F, 8 to 10 minutes per side. Make the dressing: Mix 1 tablespoon of the reserved rub, the lemon juice, vinegar, and salt to taste in a bowl. Whisk in the olive oil. When the chicken is done, whisk 1 tablespoon of the pan drippings into the dressing. Add the lettuce, cucumber, tomato and pita chips; season with salt and pepper and toss. Sprinkle the chicken with the remaining 1/2 tablespoon rub and serve with the salad.

Nutrition Facts : Calories 356 calorie, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 107 milligrams, Sodium 777 milligrams, Carbohydrate 22 grams, Fiber 5 grams, Protein 30 grams

SESAME CHICKEN STRIPS

Sesame Chicken Strips image

I think this was orginially from TOH. It is a real kid pleaser but a nice change from "ordinary" chicken nuggets for adults too. The sauce is really good and we use it with other recipes and as a sandwich spread as well.

Provided by Marg CaymanDesigns

Categories Chicken Breast

Time 43m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 cup mayonnaise
2 teaspoons instant minced onion
2 teaspoons dry mustard
1 cup crushed butter flavored cracker
1/2 cup sesame seeds
2 lbs boneless chicken breasts or 2 lbs chicken tenders
1 cup mayonnaise
2 tablespoons honey
1/2 teaspoon yellow mustard

Steps:

Combine mayo, onion and mustard.
In another bowl combine crackers and sesame seeds.
Cut chicken lengthwise into 1/4 inch strips.
(Or to save time use chicken tenders) Dip into mayo mixture and then cracker mixture.
Place in a single layer on greased baking sheet.
Bake at 425°F for 15-18 minutes.
Combine ingredients for sauce and serve as a dip with the chicken.
Tip: Place mayo mixture in a bowl with all the chicken and stir to coat all pieces before.

SESAME, LEMON AND CURRY CHICKEN STRIPS

Sesame, Lemon and Curry Chicken Strips image

Provided by Robin Levy Goetz

Categories Food Processor Chicken Bake Marinate Kid-Friendly Yogurt Diwali Buffet Curry Healthy Sesame Bon Appétit Los Angeles California Small Plates

Yield Serves 6

Number Of Ingredients 8

Ingredients

1/2 cup plain low-fat yogurt
1/3 cup purchased mango chutney (such as Major Grey's)
2 tablespoons chopped fresh cilantro
4 boneless skinless chicken breast halves
1/2 cup fresh lemon juice
3/4 cup sesame seeds
4 large garlic cloves, minced
4 teaspoons curry powder

Steps:

Blend yogurt and chutney in processor. Add cilantro and process 5 seconds. Transfer sauce to small bowl. (Can be prepared 1 day ahead. Cover and chill.)
Arrange chicken in shallow dish. Pour lemon juice over. Refrigerate at least 15 minutes and up to 30 minutes, turning chicken occasionally.
Preheat oven to 400°F. Lightly grease baking sheet. Drain chicken. Combine sesame seeds and garlic in shallow bowl. Sprinkle both sides of chicken with curry powder. Season with salt and pepper. Press chicken into sesame seed mixture, coating completely. Arrange chicken on prepared sheet. Bake chicken until just cooked through, about 20 minutes. Let stand 15 minutes. Cut chicken crosswise into 1/2-inch-wide strips.
Arrange chicken strips around edge of serving platter. Place chutney dip in center and serve.