1/4 cup of lite soy sauce 3 tablespoons of prepared spicy brown mustard 1 tablespoon of firmly packed brown sugar 1/2 teaspoon of ground ginger 1 tablespoon of sesame seeds 1 sliced thin medium onion 1 cut in half garlic clove 2 tablespoons of vegetable oil 4 skinned boned chicken breast halves, each about 4 oz 1 spinach and pepper sauté (see Recipes for this)
In medium bowl, whisk together soy sauce, mustard, sugar and ginger; set aside. In large, nonstick skillet, over high heat, toast sesame seeds until golden brown, about 4 minutes; remove from pan and set aside. In same skillet, sauté onion and garlic in oil until soft, about 5 minutes, if desired, discard garlic clove halves. Add chicken and soy sauce mixture to skillet. Cover and simmer, turning chicken over once, until chicken is cooked through. Meanwhile, prepare spinach and pepper sauté. To serve, place chicken on platter, pour sauce and vegetables over chicken and sprinkle with sesame seeds. Place sautéed mixture on platter. Garnish with scallion fan.
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