OCT 29

SESAME CHICKEN FINGERS WITH DIPPING SAUCE & ONION RICE

YIELD

4 servings

ACTIVE

10 minutes

TOTAL

10 minutes

RICE

2 CUPS WATER

1 PKT ONION SOUP MIX (FROM A 2-OZ BOX)

2 TSP BUTTER OR MARGARINE

2 CUPS UNCOOKED 5-MINUTE RICE

2 TBSP SLICED SCALLIONS

CHICKEN

½ CUP SESAME SEEDS

1 LARGE EGG WHITE

1 LB CHICKEN TENDERS

1 TBSP OIL

DIPPING SAUCE

½ CUP RED CURRANT JELLY, MELTED

3 TBSP SOY SAUCE

1 TSP GRATED FRESH GINGER

RICE Bring water, soup mix and butter to a boil in a medium skillet. Stir in rice and scallions, remove from heat, cover and let stand 5 minutes or until liquid is absorbed and rice is tender.

CHICKEN Meanwhile, spread sesame seeds on wax paper. Beat egg white in a shallow bowl with a fork. Coat tenders with egg white, then seeds.

Heat oil in a large nonstick skillet. Add tenders and cook over medium heat 2 minutes per side or until golden and cooked through.

DIPPING SAUCE Whisk ingredients in a medium bowl until smooth. Spoon into small bowls.

Serve chicken with the sauce; serve rice on the side.

PER SERVING

CALORIES 591 TOTAL FAT 16G SATURATED FAT 3G CHOLESTEROL 71MG SODIUM 1,515MG

TOTAL CARBOHYDRATES 76G DIETARY FIBER 3G PROTEIN 35G