Low-Carb Baked Sesame Chicken

Chinese take-out is delicious, but it's so loaded with carbs and sugars that it's a diabetic's nightmare. If you're missing your sesame chicken, here's a lower-carb, diabetic-friendly version-- and you don't even need a wok!


1 lb. chicken breast
1 tablespoon honey or artificial sweetener
1 clove garlic, minced
1 tablespoon rice wine
1 tsp. sambal oelek or chili paste
1/4 cup soy sauce
1/3 cup lemon juice
2 tbsp. butter
1/4 cup toasted sesame seeds


Cut the chicken breast into bite-sized cubes. Place them in a bowl.
Combine the honey, garlic, sambal oelek, wine, soy sauce and lemon juice and whisk. Pour it over the chicken, cover with plastic and refrigerate for an hour to allow the pieces to marinate.
Drain the chicken. Heat a large pan over medium heat. Add the butter and chicken. Allow the chicken to cook about 5 minutes, just until it's cooked through and opaque.
Toss the chicken with toasted sesame seeds.
Serve over rice, noodles, or over an Asian salad.

Photo: Dish Maps