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Sesame Chicken with Spicy Raspberry Sauce

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  • 8 Whole boneless; skinless chicken breasts
  • 3 c Toasted sesame seeds
  • 1 ts Salt
  • 1/2 ts Ground black pepper
  • Peanut oil
  • 2 c Rasberry jelly
  • 1 c Balsamic vinegar
  • 1/4 c Soy sauce
  • 1 ts Red pepper flakes
  • 2 c Fresh or frozen raspberries; thawed


The chicken breasts can be coated with the sesame seeds the day before and sauted the next morning. To serve, reheat, uncovered, in a 350F oven for twenty minutes.
Cut each chicken breast into four long strips. Combine sesame seeds, salt and pepper in a medium-size bowl, and dredge chicken pieces in mixture. Pour peanut oil in a large skillet to a depth of 1/2 inch. Heat until bubbling, and saute chicken pieces in batches for about seven minutes, turning once, until browned and cooked throughout. Place chicken in a heat-proof baking dish. Refrigerate until ready to reheat. Makes 8 to 10 servings. Pour Spicy Rasberry Sausc over chicken when ready to serve.
Spicy Rasberry Sauce: Place all ingredients except raspberries in a mediup-size saucepan. Simmer, stirring occasionally, until raspberry jelly has melted. Add raspberries. Refrigerate until ready to serve. Makes 4 to 5 cups.
Posted to recipelu-digest Volume 01 Number 417 by (Rhonda R. Selby) on Dec 30, 1997