| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 18 appetizers |
Ingredients
- 6 boneless chicken breasts, cut into 1 1/2-inch wide strips
- 1/4 cup sesame seeds, white
- 1/4 cup black sesame seeds
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1/4 cup chicken broth
- 1/2 cup peanut butter
- 1/2 cup Coco Lopez
- 1/8 cup low-sodium soy sauce
- 4 teaspoon honey
Instructions
- Preheat oven to 325 degrees F.
- “Weave” a bamboo skewer through the length of each chicken strip (as you would run a straight pin through fabric). Mix the seeds, chili powder, salt and garlic powder in a shallow bowl. Dip chicken into warm water and roll into seed mixture. Bake on a lightly greased sheet pan until done.
- Heat chicken broth. In a mixing bowl, combine peanut butter, Coco Lopez, soy sauce and honey and mix well. It will be thick. Slowly mix chicken broth into peanut butter mixture. It should be medium consistency for dipping skewered chicken.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 183 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 23 g |
| Cholesterol | 66 mg |
| Sodium | 253 mg |
Reviews
Great taste. Easy to make. Guests will love it. Prepare ahead of time, wrap and keep in refrigerator until ready to bake and serve. The supple taste of the sesame with the peanut sauce works very well.
Very easy to make, and a hit at parties. Another good recipe by Mr. Irvine!
I didn’t have black sesame seeds at my store so my chicken probably would have looked prettier but it was very yummy. The entire recipe was easy to do. Great dish for a party…especially when you want something warm to eat but don’t want to spend your whole time in the kitchen rather than enjoying your guests.