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45 minutes
Prep: 40 minutes
Cook: 5 minutes
88 calories per serving view nutrition facts
2-4 servings
suggest servings
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| 1/2 | cup | teriyaki sauce | |
| 1 | teaspoon | sugar | |
| 2 | whole | chicken breasts | skinless, boneless |
| 1 | teaspoon | cornstarch | |
| 1 | tablespoon | water | |
| 1 | tablespoon | vegetable oil | |
| 2 | tablespoons | sesame seeds | toasted |
Combine teriyaki sauce and sugar in small bowl.
Cut chicken into 1-inch pieces; stir into teriyaki sauce mixture.
Marinate for 30 minutes, stirring occasionally.
Remove chicken; reserve 2 tablespoons marinade.
Combine reserved marinade, cornstarch and water in small bowl; set aside.
Heat oil in hot wok or large skillet over medium-high heat.
Add chicken and sesame seed; stir-fry 2 minutes.
Stir in cornstarch mixture.
Cook and stir until mixture boils and thickens and chicken is tender, about 1 minute.
Turn into chafing dish or onto serving platter.
Serve warm with wooden picks.
| % Daily Value* | |
| Total Fat 5.0g | 8% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1381mg | 58% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 1.0g | 2% |
| Sugars 6.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 5% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Have you ever watched some celebrity chef effortlessly whip up some yummy looking dish on TV? You then try the recipe yourself but...
Being a long time San Antonio resident, I remember two legends from the 70's: one that Paesano's owner divorced his wife and she broadcast the recipe all over town, and another that a disgruntled busboy spread the recipe around after he'd been fired. Regardless of how it came to be public, shrimp paesano is my family's all time favorite delicacy and I'm the only one who knows how to make it for them. The delicate but rich lemon butter sauce is always mopped up with crusty Italian bread, leaving the dinner plates clean as a whistle. I splurge and get the #10 sized Gulf shrimp (10 to a pound), so fresh they have no odor whatsoever. I allow six big shrimp per person and even that leaves them wanting more. I plan to prepare it for my sister's 61st birthday next weekend, and I'll probably serve it with a simple angel hair pasta with garlic butter, and fresh spinach and basil leaves sauteed in a dash of extra virgin olive oil with tiny cubes of prosciutto,minced garlic, pine nuts, a splash of balsamic and a little nutmeg for sweetness. Dessert will be Italian Cream Cake, since it's a birthday, and with that I'll serve Italian roast cafe con leche with foam. No amuse bouche this time- as it is we'll all gain 5 pounds with this dinner. :)
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