Sesame Chicken

2 Tbsp sesame seeds, raw
1 Tbsp water
1 Tbsp low-sodium soy sauce
1 Tbsp maple syrup
1 Tbsp dry sherry (I substitute 1/2 soy sauce and 1/2 maple syrup)
1 tsp ginger root, fresh, minced (yes, wouldn't that be nice? I used ginger from the spice jar)
1/2 tsp five-spice powder (in the asian section of the grocery store)
2 Tbsp all-purpose flour
1/2 tsp table salt
1/4 tsp black pepper
1 pound uncooked boneless, skinless chicken breast, cut into 2-in pieces
2 tsp peanut oil


Place a large nonstick skillet over medium-high heat. Add sesame seeds and cook until lightly toasted, shaking the pan frequently, about 2 to 3 minutes; transfer seeds to a shallow dish and set aside.
Whisk water, soy sauce, maple syrup, sherry, ginger and five-spice power together in a small bowl; set aside.
Combine flour, salt and pepper in a shallow dish; add chicken and turn to coat. Shake chicken pieces to remove excess flour.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and saute until browned on all sides, about 5 minutes. Add soy sauce mixture to chicken and cook until sauce thickens and is almost evaporated, about 2 to 3 minutes more.
Dip chicken pieces in toasted sesame seeds and serve, drizzled with any additional soy sauce mixture. Yields 4 servings, about 4 strips per serving. 4 WW points per serving.

Melba's Note: Yesterday, Sammie turned in his last final for his first year of MBA school! Hooray! To celebrate, we had some of his school friends over for dinner. I served this, the egg drop soup, and the lettuce wraps (which, by the way, are only 5 ww points if you cut down the oil to only 1 tbsp.)