Sesame Chicken Strips with Jicama Salad & Sticky Rice
If you aren't familiar with Jicama (hee -kah-mah) It's very crisp and yummy and if you go to your local grocery store and ask the Produce guy to find you a Jicama you are in business! ;)lol
Easy and Yummy.
Gluten, Soy & Dairy Free.
Chicken "tenders" enough for about 4 people 3-4 a person)
Or slice up chicken breasts into strips
for marinade:
1/2 cup pineapple juice
1 garlic clove, pulverized and minced
2 tb jalapeno pepper, diced
2 tb kosher salt
to "bread" chicken tenders:
1/4 cup White Rice Flour
1/2 cup Toasted Sesame Seeds
salt, pepper and garlic powder
jicama salad:
1 cup julienned Jicama
1 cup Orange sections (I used Valencia, you could do Mandarin or Blood)
1 cup fresh Pineapple (cut into pieces)
1 cup fresh Papaya (cut into pieces)
1/4 cup diced Red Onion
(to dress the salad)
1 Lime, juiced
1/4 cup Light Olive Oil
1 ts kosher salt
1 cup California Calrose rice
2 cups water
pinch salt
Prepare chicken and marinade in a large mixing bowl and set in fridge for at least an hour.
Make Jicama Salad and put in fridge.
Preheat oven to 350F.
Spray an aluminum cookie sheet with nonstick spray (Pam in Gluten Free)
In a pie dish combine Sesame Seeds & White Rice Flour, salt, pepper & garlic powder.
Drain marinade from Chicken and dredge each piece in Flour/Sesame Seed mixture, then arrange on baking sheet.
Bake for 20-25 minutes until the chicken is no longer pink in the middle and it starts to brown.
Meanwhile cook the Sticky Rice. Takes about 15-20 minutes.
If you can have Soy, you can dip your Chicken Strips in this Soy-Sesame dipping sauce:
1/4 cup Braggs Liquid Aminos
1/2 cup Brown Sugar (or Honey)
1 TB Sesame Oil
Garlic Powder
Combine until the sugar dissolves.
Serves 4.
Enjoy!
lovelove
sickchick
