1/4 c Lite soy sauce
3 tb Prepared spicy brown mustard
1 tb Firmly packed brown sugar
1/2 ts Ground ginger
1 tb Sesame seeds
1 Sliced thin medium onion
1 Cut in half garlic clove
2 tb Vegetable oil
4 Skinned boned chicken breast
-halves each about 4 oz
Spinach and pepper saute
-(see recipe for this)
In medium bowl, whisk together soy sauce, mustard,
sugar and ginger; set aside. In large, nonstick
skillet, over high heat, toast sesame seeds until
golden brown, about 4 minutes; remove from pan and set
aside. In same skillet, saute onion and garlic in oil
until soft, about 5 minutes, if desired, discard
garlic clove halves. Add chicken and soy sauce mixture
to skillet. Cover and simmer, turning chicken over
once, until chicken is cooked through. Meanwhile,
prepare spinach and pepper saute. To serve, place
chicken on platter, pour sauce and vegetables over
chicken and sprinkle with sesame seeds. Place sauteed
mixture on platter. Garnish with scallion fan.
