Tuxedo Sesame Crusted Chicken on a stick with Wasabi Slaw

September 27, 2012 by Kenmore

By Chef David Blackmon Nutrition per serving: 1 stick, ½ cup slaw: Calories: 330; Fat: 18 g; Carbohydrates: 11 g; Cholesterol: 108 mg; Sodium: 625 mg; Fiber: 3 g; Protein: 32 g


preparation time
0 mins

cook time




1 tablespoons wasabi powder (for wasabi slaw)

1 tablespoons water (for wasabi slaw)

4 teaspoons rice vinegar or cider vinegar (for wasabi slaw)

1 tablespoons packed Splenda brown sugar (for wasabi slaw)

1 tablespoons vegetable oil (for wasabi slaw)

1 teaspoons fresh ginger (for wasabi slaw)

0.25 teaspoons salt (for wasabi slaw)

1 cup bok choy thinly sliced (for wasabi slaw)

1 cup napa cabbage thinly sliced (for wasabi slaw)

1 small red bell pepper cut into thin 2-in strips (for wasabi slaw)

0.5 small unpeeled cucumber quartered lengthwise, seeded and thinly sliced (for wasabi slaw)

1 cup panko (Japanese bread crumbs) (for Tuxedo Sesame Crusted Chicken)

3 tablespoons sesame seed white (for Tuxedo Sesame Crusted Chicken)

3 tablespoons sesame seed black (for Tuxedo Sesame Crusted Chicken)

1 egg (for Tuxedo Sesame Crusted Chicken)

1 teaspoons garlic powder (for Tuxedo Sesame Crusted Chicken)

1 teaspoons salt (for Tuxedo Sesame Crusted Chicken)

0.25 teaspoons ground black pepper (for Tuxedo Sesame Crusted Chicken)

1.5 pounds boneless skinless chicken breast halves pounded to 1/2-in thickness, sliced into 3/4-in strips (for Tuxedo Sesame Crusted Chicken)

3 tablespoons vegetable oil divided (for Tuxedo Sesame Crusted Chicken)

10 6-in bamboo skewers


Step 1

For the Wasabi Slaw, mix wasabi and water in medium bowl. Let stand 10 minutes. Stir in vinegar, brown sugar, oil, ginger and salt. Mix bok choy, Napa cabbage, bell pepper and cucumber in large bowl. Add dressing; toss to coat. Cover. Refrigerate until ready to serve.

Step 2

For the Chicken, thread chicken strips on bamboo skewers, mix bread crumbs and sesame seeds in shallow dish. Beat egg, garlic powder, salt and pepper in separate shallow dish. Dip chicken in egg mixture. Coat evenly on both sides in bread crumb mixture, pressing firmly so mixture adheres to chicken. Discard any remaining egg and bread crumb mixtures.

Step 3

Heat 2 tablespoons of the oil in large nonstick skillet on medium heat. Add chicken; several pieces at a time; cook 5 minutes per side or until chicken is browned and cooked through. Repeat with remaining chicken, adding remaining oil if needed. Serve with Wasabi Slaw.


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