Well, everyone this past week has been a very long week for me. After having a tooth extracted yesterday and being in pain for over a week I think I’m almost ready to dive back into my regular routine. My poor neglected son has eaten frozen dinners the past couple of days; since I felt a little better today I wanted to whip up something quick and easy. This sesame chicken recipe also offered me something easy to chew (rice) lol.. Yeah, rice how exciting right?… I actually cut the chicken up into tiny pieces and was able to have a few bites mixed with the rice; I have to admit the sesame chicken tasted delicious! I only wish I could have eaten an entire plate full.
I found this sesame chicken recipe a few weeks ago on Pinterest as I was searching for some new Chinese/Asian meals to prepare. Knowing I could enjoy the rice smothered with sauce and knowing my son really loves Chinese takeout, I figured this was the perfect recipe for me to make today. The sesame chicken really does taste better than any Chinese takeout I have ever eaten. The coating is light and the sauce is a blend of several of my favorite Asian ingredients. I served it with a side of steamed broccoli; I been trying to incorporate as many food groups as I can into each of my meals.
In the past, I have made stir fry, fried rice and egg rolls but I wanted to learn to prepare more varieties of Chinese/Asian dishes. This recipe was quick and simple to make, the only process which took a little time was frying the coated chicken; it has to be fried in thirds and watched closely so it doesn’t get overly brown. Other than that, it was ready in less than an hour. Almost all of the ingredients I purchased from the Chinese/Asian food isle at my local grocery store; I like the Sushi Chef (not sponsored) brand the most. The recipe is definitely one of those recipes I am super excited about sharing.
I am afraid I may have over done it today so I have my ice pack in hand and I am headed back to the sofa to rest. I hope you enjoy this recipe and please feel free to leave your comments below!
Author: Nancy- Life made Simple
1 1/4 cup low-sodium chicken broth
3 tablespoons honey
3 tablespoons brown sugar
2 tablespoons rice wine vinegar
1/2 cup low-sodium soy sauce
1 tablespoon sesame oil
1/2 teaspoon garlic powder ( I used garlic salt)
1/2 teaspoon red chili paste
1/2 teaspoon ground ginger
1 tablespoon cornstarch or tapioca flour (I used corn starch)
1 tablespoon water
•In a medium bowl whisk together chicken broth, honey, brown sugar, rice wine vinegar, soy sauce, sesame oil, garlic powder, red chili paste and ground ginger; set bowl aside.
1 1/2 pounds boneless skinless chicken breasts, cut into 1″ cubes
1 cup corn starch or tapioca flour (I used corn starch)
2 large eggs beaten
2 cups vegetable oil (for frying)
1 tablespoon raw or toasted sesame seeds
1 green onion thinly sliced (optional)
•Preheat oven to 325 degrees
•Place chicken chunks in bowl of whisked eggs and toss. Allow excess egg to drip off and place in zip lock bag full of cornstarch or tapioca flour. Shake until evenly coated.
•Heat vegetable oil in a large sauce pan, fry chicken in 3 intervals allowing chicken to get golden brown. Transfer to a plate lined with paper towels to allow all the extra oil to be absorbed.
•Add fried chicken to a 9x 13 greased baking dish. Mix 1 tablespoon of corn starch and 1 tablespoon of water in a small bowl, whisk until smooth; add to the sauce mixture and whisk. Pour into pan with chicken; making sure the chicken is evenly coated with sauce.
•Place in preheated oven uncovered for 40-45 minutes, stirring every 15 minutes or so to keep chicken covered with sauce and to keep sauce from sticking to pan. Sauce will thicken over time.
•Remove and sprinkle with sesame seeds; garnish with sliced green onions. Serve over white rice.
Notes- This dish is best baked to help develop the flavor of the sauce, to thicken it and to make the chicken tender. If you need to save time you can fry the chicken and make the sauce in a separate sauce pan; allow to thicken and pour over chicken.