It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. Every Friday, I share a recipe that I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author’s favorite. It could be a cookie or a baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is CHINESE CHICKEN SESAME from KAREN’S KITCHEN!!

I love finding new recipes of the Oriental persuasion. This one, however, has been in my kitchen for so many years that I had a hard time reading the faded lettering to share it with you. Yeah, written in PENCIL. Silly me! Now, we’ll all have this one at our fingertips in digital form. It is worth the effort, though. Such a wonderful combination of flavors, and so easy to make this savory chicken!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 753 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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CHINESE CHICKEN SESAME
[16 Pieces & 1/3 cup Sauce]
[[From Karen’s Kitchen]]

1/2 cup soy sauce
2 green onions, with tops, chopped (about 1/4 cup)
1 lb. skinned, deboned chicken breasts, cut into strips
Nonstick cooking spray
3 T. sesame seeds
2 T. orange marmalade
1 clove garlic, minced
2 T. fresh orange juice
1 tsp. dark sesame oil
1/2 tsp. dry mustard
1/4 tsp. ground ginger

In a self-sealing plastic bag, mix 1/4 cup soy sauce with green onions, sesame seeds, garlic, oil, mustard, and ginger. Add the chicken strips and seal the bag. Refrigerate for at least 2 hours, turning the bag occasionally.

Preheat oven to 425 degrees. Spray 2 baking sheets with cooking spray. Thread each chicken strip onto a skewer and place on a baking sheet. Reserve marinade.

Bake chicken, uncovered, for 8 minutes or until golden. Baste frequently with marinade.

In a small bowl, whisk remaining 1/4 cup soy sauce with the marmalade and orange juice. Serve chicken strips with the sauce.

NOTES: You can use a “lite” soy sauce if necessary for a diet. If you don’t have dark sesame oil, use regular sesame oil. I’m a “heaping” tsp. of minced garlic kind of girl. Wink.

Happy Cooking!