medium spiced

Serves 6

• 1½ lbs [690 gr] boneless skinless chicken breasts, cut into 1½-inch strips
• ½ cup [125 ml] buttermilk, (or 2 eggs, whisked until frothy)
• 6 – 8 Tbsp [90 - 120 ml] oil *depends on size of frypan
• ¼ cup [60 ml] toasted sesame seeds

Coating blend:

• 1 pkg [60 g] Fish Fry/Onion Ring mix
• 2 tsp [10 ml] Herb & Garlic Rub

1. Turn oven to 350°F [180°C]
2. Dip chicken pieces in egg; then coat both sides with Coating blend.
3. In a sauté pan over medium-high, heat oil.
4. Saute coated chicken pieces, about 2 minutes per side or until partly cooked through. Remove to roasting dish and finish cooking in oven 12 - 20 minutes, depending on size of pieces. *Don’t overcook.

Sauce:
Heat in a small saucepan:

• 1 Tbsp [15 ml] olive oil
  Add and sauté:
• 4 garlic cloves, minced *or 2 tsp [10 ml] Garlic Gourmet Spice Blend
• 2 Tbsp [30 ml] grated ginger root

Meanwhile stir together in a small bowl:

• ¼ cup [60 ml] low sodium soy sauce *or Tamari
• 2 to 4 tsp [10 to 20 ml] Spice Fusion mix
• 2 Tbsp [30 ml] honey *or Maple Syrup
• ¼ cup [60 ml] orange juice
• ½ cup [125 ml] water
• 1 Tbsp [15 ml] sesame oil
• 1 Tbsp [15 ml] molasses, or maple syrup
• 1 Tbsp [15 ml] tapioca starch
  Stir this mixture into the sautéed garlic & ginger.
  Cook 1 minute, until slightly thickened.

Pour over chicken. Sprinkle with toasted sesame seed.

Finish in oven 10 minutes.

Hints from Cate

Egg-free/Dairy-free version:
Instead of buttermilk or egg, stir 1 Tbsp [15 ml] vinegar into ½ cup [125 ml] coconut milk.

Egg-free/Dairy-free baking: See our Substitutions for Allergies & Sensitivities page