Reprinted from The Blood Type Diet Website (

Sesame Lemon Fried Chicken with Veggies
Contributed by: Crystal Maria-Amy YeatesAdded: Jun 02, 2012 at 08:30 PM

  • For the Chicken
  • 4 boneless skinless chicken breasts (about 1 1/4 lb)
  • 1 egg
  • 2 tablespoons lemon juice
  • 1/2 cup rice flour
  • 1/2 teaspoon paprika
  • 2 tablespoons toasted sesame seed can be substituted with sesame oil :)
  • 1 tablespoon of olive or sesame seed oil
  • Sauce
  • For the Sauce
  • 1/2 cup chicken broth
  • 3 tablespoons molasses
  • 2 tablespoons lemon juice
  • 2 teaspoons rice flour
  • 3 sprigs of thyme
  • 1 teaspoon grated lemon peel
  • 2 medium green onions, sliced (2 tablespoons)
  • For Veggies
  • Some red pepper (about 4 slices)
  • Some green pepper (about 4 slices)
  • Some broccoli (one little tree of it)
  • Some onion (1/4 an onion)
How to make it:
  1. In small bowl, beat egg product and 2 tablespoons lemon juice with fork or wire whisk
  2. In 1-gallon resealable food-storage plastic bag, mix flour, paprika and sesame seed/oil
  3. Dip chicken into egg mixture, then place in mixture in bag. Shake until chicken breasts are well coated.
  4. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center.
  5. Once chicken is stable, add the vegtables, sprinkling them with sesame oil, and saute with the chicken, until both are finished. Remove the chicken if there is risk of it burning, but keep the vegtables cooking.
  6. Meanwhile, in 1-quart saucepan, heat all sauce ingredients except onions over medium heat, stirring occasionally, until thickened and bubbly. Spoon sauce over chicken before serving; sprinkle with onions.