As much as we love saying (or in my case…loved saying…my guys are twenty-one and eighteen) “Open Sesame” to our children, it will not be necessary when you serve up this delightfully tasty dish!

For Chicken Fingers

4 chicken breasts, rinsed, patted dry and cut into 1-inch by 5-inch pieces or so
3/4 cup unbleached or whole wheat flour
Salt and pepper
1 tsp. garlic powder
1/2 tsp. ground ginger
2 eggs, lightly beaten
1 cup sesame seeds
Vegetable oil for pan frying

Rinse your chicken breast and pat dry with paper towels. Cut each chicken breast into 1-inch by 5-inch pieces. Dredge in flour, then egg, in flour again, egg and finish off with a crunchy, tasty coating of sesame seeds. Heat your skillet with a little canola or vegetable oil and brown all side until chicken is done, preferably cooked to 160 degrees. Cooking over 170 degrees will leave you with a tough, dry Chicken Finger and who wants to eat that, right?

Make your dipping sauce:

Peanut Dipping Sauce

2 tsp. dark sesame oil
4 cloves garlic, minced
6 scallions, chopped
4 tbsp. light soy sauce
2 tsp. ground ginger
1/2 tsp. red pepper flakes
1 c. creamy peanut butter
2 c. low-sodium chicken broth

In a medium saucepan, heat vegetable or canola oil and add garlic and scallions. Stir one minute. Add soy sauce, ginger, red pepper flakes and peanut butter. Stir one minute more and add chicken broth. Cook 5 minutes until smooth. Serve as a dipping sauce with the Sesame Chicken or pour over noodles topped with chopped peanuts. Set half aside for your dipping sauce and use the rest for your Spicy Noodles.

Spicy Noodles are very simple. Cook your favorite pasta according to the package directions-al dente is always best- and coat thoroughly with your beautiful, brown peanut sauce!