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This Honey and Black Sesame Seed Chicken Stir Fry is super easy to make and is packed with tons of nutrients and protein. Add the sauce ingredients to a bowl and mix to combine. Add chicken (or tofu) and toss to combine. Add parchment paper on top and place in the fridge for up to 2 hours before cooking. Add chicken and sauce to a skillet over.

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Heat vegetable oil in a large skillet. Fry chicken in skillet and drain on paper towels. Repeat and fry again to make it extra crispy. Remove pieces of chicken from the pan and drain on paper towels. In a separate large skillet, add tangy sauce ingredients and heat on medium until boiling, stirring frequently.

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Add half of the chicken; stir-fry until no longer pink, 4-5 minutes. Remove from pan. Repeat with remaining 2 tablespoons oil and remaining chicken. Stir ketchup mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through. Sprinkle with sesame seeds.

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Cook rice and steam vegetables. Set aside. rice, steamed vegetables. In a small bowl, whisk egg with cornstarch, salt and pepper. Add chicken pieces to the batter and stir well. 1 large egg, 3 tablespoons cornstarch, ½ teaspoon salt, ¼ teaspoon black pepper. In a large skillet, heat up 1 tablespoons of olive oil.

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Instructions. Wash the chicken and cut the breasts into long strips. In a medium bowl add the soy sauce, eggs, mustard, flour, cornstarch, dill, salt and pepper and whisk everything well. In another bowl add the sesame seeds. In a nonstick pan heat up the vegetable oil over medium heat.

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Sweat for 30 seconds. Next, add in the orange sauce mixture and let it come to a boil. Let it boil for 30 seconds and then quickly add in the fried chicken pieces. Coat the chicken completely with orange sauce. Top it off with chopped green onions and black sesame seeds. Serve hot with rice.

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Garnish the chicken with toasted black sesame seeds, if using. Serve as an appetizer with the sauce on the side. For Whole30, soak 4 dates with a few tablespoons of warm water until they soften, about 10-15 minutes. Discard the water. Blend the dates with mustard and vinegar with a few tablespoons of water, start with 2 tbsp and add more if needed.

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To make the sauce, heat the oil in a large pan then cook for garlic for 30 seconds until fragrant. Pour in the soy sauce, water, sugar, vinegar and sesame oil. Bring to a simmer then pour in the cornstarch slurry. Reduce the heat then simmer until the sauce is thick and glossy. Remove from the heat and set aside.

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Make the sauce. Whisk the water, soy sauce, brown sugar, vinegar, sesame oil, and 1 teaspoon of the cornstarch together in a small bowl; set aside. Season and coat the chicken in cornstarch. Place the chicken in a medium bowl and season with the salt. Sprinkle the remaining 1/4 cup cornstarch over the chicken and toss with your hands until.

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First, combine all of the sauce ingredients in a small bowl. Whisk until well combined. In a wide shallow dish, whisk together the eggs, cornstarch, salt and pepper. Place the flour in a second wide, shallow dish. Coat the chicken pieces in the egg/cornstarch mixture and then in the flour and gently tap off any excess.

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In a separate bowl mix together plain flour, paprika, salt and pepper and then toss with cubed chicken pieces. Stir fry the floured chicken in a hot pan until seared all over and just about cooked through, then add the sesame sauce. Simmer on a medium heat until the sesame sauce starts to thicken. Sprinkle over sesame seeds.

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Instructions. In a bowl or shallow dish (big enough to fit a full length tender), season flour with a generous pinch of salt and pepper. In another bowl, whisk egg with a tablespoon of water. In a third bowl or shallow dish, combine panko with white and black sesame seeds until evenly distributed. Dredge tenders in the flour to coat, shaking.

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Pre-heat oven to 400 degrees and lay a metal cooling rack flat on top of a baking sheet. Spray cooling rack with non-stick cooking spray and set aside. In a shallow baking dish or pie plate, mix together panko bread crumbs, sesame seeds and salt. Whisk together hoisin, soy sauce and mustard in a small bowl. Using a small brush, coat all sides.

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Melt the butter in a heated pan using low heat. Add the soy sauce, oyster sauce, tomato ketchup and brown sugar. Mix well to dissolve the sugar. Stir continuously until the mixture thickens. Add the fried chicken breast to the sauce. Toss them gently a few times to ensure that each piece is well coated by the sauce.

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Instructions. Preheat oven to 425°F. Spray a baking sheet with non-stick oil spray. Combine the sesame oil and soy sauce in a bowl, and the sesame seeds, salt and panko in another. Place chicken in the bowl with the oil and soy sauce, then into the sesame seed mixture to coat well.

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Make the sticky honey sauce. In a medium mixing bowl, add soy sauce, honey, vinegar, ketchup, brown sugar and cornstarch. Stir well to mix until cornstarch and sugar dissolves. In a large wok or skillet, heat oil over medium heat for 2 minutes. Add garlic and sauté for 1 minute until fragrant.