This is a quick and easy version of Simple Sesame Chicken without all the extra calories from deep frying. While it will not end up tasting exactly the same as the Chinese restaurant, since the chicken isn’t deep fried, it’s so yummy and leaves our family always wishing I had made much more (even when I double the recipe, which I do.)
Always tentative about posting certain favorite recipes, since I typically don’t measure specific quantities, I’m sharing this because it’s a family favorite. You all insisted in the comments of my “Following Recipes – To Read or Not to Read” post, that you’d rather have a guesstimate than nothing at all. With any mixture of these ingredients, you can not go wrong.
Remember, you are the next Food Network Star at home. They never measure anything either – that’s how we all become better cooks. 😉
Therefore, play around with the quantities once you’ve made it, since these are approximates, and every ones tastes vary. We love extra sauce for left over rice, and I literally eye ball the amounts, so this is a very basic starting place. After you make the sauce for the first time, you will be able to taste test and determine if you like it spicier, sweeter, thicker etc. I have the basic spices down, but each time I make it just a tiny bit different.
And if you enjoy the simplicity of this, you will love my Orange Chicken Recipe too.
Recipe: Simple Sesame Chicken
Summary: This a quick and easy version of Sesame Chicken without the deep frying.
- 6 boneless skinless chicken breast halves,
- 1/2 cup rice wine vinegar or white wine vinegar
- 3/4 cup honey or brown sugar
- 3/4 cup soy sauce
- 1 cup water or mixture of OJ/water for variety
- 1/4 cup cornstarch or arrow root powder for thickener
- 1-2 teaspoon ground ginger (fresh is best, but I never have it on hand)
- 1-2 teaspoon red pepper flakes (This gives it an extra “kick,” especially if you add 2 tsps.)
- 2 tablespoon toasted sesame seeds (In this picture, I was actually out of sesame seeds, but yes, this actually make it Sesame Chicken.)
- choice of oil (I use olive or sesame oil.)
- 1/2 – 1 tsp chili paste (optional, varies based on preference)
- minced garlic
- Cut chicken breast into 1 inch strips.
- Dredge chicken in flour for a quick breading.
- Heat (medium-high) a large skillet that has been coated with your choice of oil.
- Cook chicken in minced garlic, oil and a few dashes of soy sauce until no longer pink.
- Remove chicken from pan and deglaze pan with some of the vinegar.
- Mix together honey, soy sauce, water, corn starch, ginger, chili paste, red pepper flakes, and the rest of the vinegar.
- Whisk until no corn starch lumps appear. (I do this all in one pan.)
- Cook on medium – high heat until sauce thickens slightly.
- Pour chicken into skillet with sauce.
- You can add more water if sauce is too thick. (Taste test to see if additional seasoning needed.)
- Sprinkle with sesame seeds.
- Serve over rice and steamed veggies.
Preparation time: 10 minutes
Cooking time: 10 minutes
Number of servings (yield): 6
Easy breading – you can mix the flour and chicken in a ziplock bag or just a bowl for ease.
Deglaze the pan so you don’t miss any of the deliciousness left over from cooking the chicken, and then mix the sauce for the chicken.
I’ve added a lot of steps for clarity, but this is really a simple dish to perfect.
Enjoy this Simple Sesame Chicken from my home to yours.