Sesame Chicken with Brown Rice

Ingredients:

• 4 boneless, skinless chicken breast, cubed into pieces ($4.50)
• 2 Tbsp. of low-sodium soy sauce
• 1 tsp. of Splenda
• 1 Tbsp. of sherry cooking wine
• 1 Tbsp. of rice vinegar
• 1/2 tsp. of ground ginger
• 1/2 tsp. of crushed red pepper flakes
• 1/2 cup of flour
• 2-3 Tbsp. of sesame seeds ($2.99)
• Drizzle of olive oil or canola oil
• 2-3 cups of brown rice ($1.68)

Directions:
Preheat the oven to 375 degrees. Place the cubed chicken breast in a medium bowl and add the soy sauce, splenda, sherry cooking wine, rice vinegar, ground ginger, and crushed red pepper flakes. Toss all of the ingredients together, cover, and marinate in the refrigerator for 5-10 minutes. Meanwhile, pour the 1/2 cup of flour and 2-3 tablespoons of sesame seeds into a large plastic freezer bag. Once the chicken is finished marinating, drain the chicken in a colander and dab it with a paper towel to get some of the excess liquid off of the chicken (it is okay that the chicken is a little wet, you just don't want it to be dripping). Place the chicken into the freezer bag, seal the bag, and shake it to coat the chicken pieces. Once the chicken is coated, spread the chicken onto a greased baking sheet and drizzle a small amount of cooking oil over the top so that the chicken will get crispy. Bake in the oven for 10 minutes and then with a spatula turn the chicken cubes over and bake for another 10 minutes or until chicken is lightly crisp. Serve on top of a bed of brown rice. Optional: drizzle a tad bit of honey over the top! Enjoy!!

Total Price:

$9.17 (Items not marked are items that we already had at home)

**Recipe inspired by Melissa de Arabian**