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Sesame Chicken Fingers

Sesame Chicken Fingers


For the Chicken:

  • 1 teaspoon light soy sauce
  • 1 teaspoon Dijon mustard
  • 4 teaspoons water
  • 4 teaspoons turmeric
  • 4 4 ounces boneless, skinless chicken breasts each sliced into 4 strips (or 1 lb. chicken breasts sliced into 16 strips)
  • 4 tablespoons toasted black and white sesame seeds
  • Low-fat peanut sauce (see below)

For the Low-Fat Peanut Sauce:

  • 1/4 cup unsweetened peanut butter
  • 2 tablespoons fresh lime juice
  • 1 tablespoon low-sodium soy sauce
  • 1/2 teaspoon grated lime zest
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon grated fresh gingerroot
  • 1/2 teaspoon Thai chili paste


  1. In a small bowl, mix the soy sauce, mustard, water, and turmeric. Marinate the chicken in the mixture up to one hour. Coat the chicken with sesame seeds. Preheat oven to 350 degrees. Place the chicken on a nonstick baking pan. Bake 12 to 15 minutes or until chicken strips are cooked through. Serve with Low-fat Peanut Sauce on the side. Low-Fat Peanut Sauce: In a small bowl or food processor, combine all ingredients. Mix until smooth. Use immediately, refrigerating extra sauce for up to 3 days.

Nutrition Information

Per serving: 289 kcal cal., 16 g fat (3 g sat. fat), 402 mg sodium, 3 g fiber, 2 g sugar, 30 g pro., 108 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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