Sesame Chicken Fingers and Asian Fried Rice

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 407.2
  • Total Fat: 15.7 g
  • Cholesterol: 128.1 mg
  • Sodium: 1,054.4 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 4.3 g
  • Protein: 40.1 g

View full nutritional breakdown of Sesame Chicken Fingers and Asian Fried Rice calories by ingredient


Introduction

This is two recipes that we always make together - sesame breaded chicken and fried rice. You won't want to eat this stuff out again after you learn to make this. This is two recipes that we always make together - sesame breaded chicken and fried rice. You won't want to eat this stuff out again after you learn to make this.
Number of Servings: 9

Ingredients

    *Brown Rice, medium grain, 2 cup
    *365 Brand Panko Bread Crumbs, 1.5 cup
    Salt, 2 tsp
    Pepper, black, 1 tsp
    *Seeds, sesame seeds, whole, roasted and toasted, 4 oz
    Chicken Breast, no skin, fried, 5 breast, bone and skin removed
    Egg, fresh, 2 large
    Garlic, 2 clove
    Cabbage, red, fresh, 1 cup, chopped
    Green Beans, .5 cup
    Frozen Stir Fry Vegetables, 340 gram(s)
    Garlic powder, 1 tsp
    Coconut Oil, 2 1tsp
    *Kikkoman Soy Sauce, 4 tbsp
    *Peanut Oil, 1.5 tbsp
    *Palm Sugar, 1 tsp

Tips

You can make this with basmati rice, also - my kids like the white rice the best, but the brown is healthier. Add a little salt at the table if needed.


Directions

Cook brown rice as instructed and refrigerate (great way to use up leftover rice). Cut chicken in to fingers, coat with sesame, panko, salt, pepper & fry in peanut oil. Chop veggies, gather ingredients in bowl. Fry eggs in coconut oil & add all veggies, ginger, garlic, and garlic powder to large frying pan with egg. Add 1.5 tbsp of oil you used to fry chicken if needed and add brown rice. Stir well and coat with soy. You can add chili sauce, oyster sauce, or fish sauce (not included in recipe) if you desire. Thai like to serve their rice with tomato.

Serving Size: 9 servings

Number of Servings: 9

Recipe submitted by SparkPeople user SPRITTIBEE.