Crispy Sesame Chicken Asian Salad Bowl

• Gluten free

• Meat

  • 1 lb Chicken breasts

• Condiments

  • 1 tbsp Hoisin sauce and soy sauce

• Pasta & Grains

  • 1 Rice, cooked

• Oils & Vinegars

  • 1/2 tbsp Sesame oil

• Deli

  • 2 packages Eat smart asian sesame salad

Found on theendlessmeal.com

Description

Ingredients

• 1 lb. chicken breasts, cut into strips
• 1 tablespoon each hoisin sauce and soy sauce
• ½ tablespoon sesame oil, plus extra for drizzling
• ¼ cup each: white and black sesame seeds
• 2 packages Eat Smart Asian Sesame Salad (find out where to buy them here)
• Cooked rice, to serve I like to use Forbidden Rice

Directions

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Start the rice.
• Place the chicken breasts, hoisin, soy sauce, and sesame oil in a bag and squish the bag around so the chicken is coated.
• Mix the black and white sesame seeds in a small bowl. Scatter half onto a baking sheet - not the one you put the parchment on. Place the chicken onto the sesame seeds then sprinkle the remaining over the top. Make sure each piece of chicken is coated in sesame seeds, then transfer to the parchment lined baking sheet. Drizzle with a little sesame oil. Bake in the oven for 15-18 minutes, or until the chicken is cooked through. Be careful not to cook the chicken for too long or it will dry out.
• Toss the salad with the dressing and package of cashews (both are in the bag) and serve with cooked rice and the Sesame Asian Chicken.