Community Pick
Sesame Chicken
"Easy to make, tastes like a special dinner you fussed over. I like to serve over Jasmine rice. I do use 2 large chicken breasts when there is just the two of us, that gives us more sauce."
photo by Anonymous
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1⁄4 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 4 boneless skinless chicken breasts, cut into bite size strips
- 1⁄4 cup soy sauce
- 1⁄4 cup sugar
- 1⁄2 teaspoon dark sesame oil
- 2 tablespoons sesame seeds, toasted
- 1⁄4 cup fresh chives (optional)
directions
- Combine flour, salt, pepper.
- Dredge chicken in flour mix, shake off excess.
- Spray skillet with non-stack spray.
- Add chicken to warm skillet and cook till done.
- Transfer to holding plate.
- Reduce heat combine the soy sauce and sugar in skillet and cook until sugar dissolves.
- Stir in sesame seeds and sesame oil.
- And add chicken to pan to re-heat and coat with sauce.
- Transfer to serving plate and garnish with chives.
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Reviews
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This was so good, a definite hit! -
I agree that this recipe is a good starting formula that could use some extra ingredients. I added liquid honey to the sauce and it was excellent! -
Sesame chicken is one of my favorite chinese dishes, one that I always order when we get takeout. This recipe is just as good as a restaurant's! I did add some garlic (about one clove per breast of chicken) and hot pepper flakes and doubled the sauce so we'd have enough to spoon over rice. I also cooked the sauce a little longer to make it more syrup-y. My whole family loved this, and it was so easy to make. -
Oooh-Wee! This was wonderful. To make it a meal I threw in some frozen stir fry veggies and a packet of Ramen (just the noodles, not the flavor packet) and it was a wonderful complete meal. Also, at the end, I drizzled egg whites over my concoction and let them cook through. Great easy recipe- it really does taste like I spent all day cooking this!
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I made this last night, but with an unhealthy twist. ;-) I coated the chicken pieces in egg before dredging them in the flour mixture, then fried them in canola oil in my wok. Even using a "light" soy sauce, the sauce mixture ended up a little too salty for my taste. Next time I make this, I will reduce the amount of soy sauce and increase the sugar to make more of a sweet, thicker glaze. Great base recipe, though. Thanks for sharing!
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Tweaks
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Loved this one. My son had his friends over, and they unanimously loved this dish. I used cornstarch instead of flour, and added minced garlic , and chicken was crispy and tender. Thank you very much for posting. -
LOVE IT! I tripled the sauce recipe (I like a LOT of sauce), subbed water for 1/4 of the soy, used only 2/3 of the recommended sugar amount, added 1 tsp. ground ginger, 2 tsp minced garlic, 1 tsp red pepper flakes, subbed sliced green onion for the chives, and thickened with 2 tbsp cornstarch. Loved it so much, I made a quart of the sauce alone for later use. Thanks for a great recipe base!
RECIPE SUBMITTED BY
ChrisF
United States
I like to bake, garden, read and find sites like this on my computer. I'm an empty-nester so a lot of my cooking and baking is shared with my co-workers.
