Traditionally this method of marinating the poultry in a cornstarch and egg white mixture is referred to as a “velvet”. Normally the chicken would be shallow or deep fried briefly to seal in the moisture but this simple, low fat dish is still very moist and flavorful. (12 servings)
- 12 ea. 4-oz. boneless skinless chicken breasts
- 1 ½ cups egg whites
- ½ cup sherry
- 1/3 cup water
- ¾ cup cornstarch
- 2/3 cup soy sauce
- 1 ½ tsp. five spice powder
- 1 scant cup white sesame seeds
- 2 ¼ cups Apricot Orange Glaze (see sauce section)
Whisk the egg whites, sherry water, cornstarch, soy sauce and spices together in a large glass or stainless bowl. Gently toss in the chicken, making sure it is well coated. Refrigerate overnight.
The next day toss chicken again before draining. Coat the chicken breasts in white sesame seeds and cook over medium heat on griddle top or in a fry pan sprayed with nonstick spray. Place a weight on top of the chicken breast to insure even cooking. Turn after 6-8 minutes adjusting heat down if seeds are burning rather than browning. Cook until the thickest part of the breast is cooked through but still moist. Brush with the glaze and serve more sauce on the side.
Per Serving: Calories: 320 Protein: 41gm Fat: 10gm
Carbohydrates: 12gm Sodium: 1046mg