Sesame Chicken
This is definitely a healthier version of your favorite takeout food. The chicken is baked instead of fried, but the sauce is so deliciously sweet you won't miss a thing. This is a versatile recipe that you can do on the stove, in the oven or even in a crockpot. I’ve prepared a giant batch and plan on freezing some for another meal later.
Tips:
Want to save even more time?? Mix the sauce in a shallow pyrex then add the raw chicken. Bake as instructed increasing the time to 25 minutes or until chicken is done. It’s delicious and even easier.
How pretty are these bowls from Margie Grodsky Pottery? They even come with chopsticks.
I love to serve this dish with a simple steamed broccoli and sushi rice, which is sticky and soaks up all that sauce.
Sesame Chicken
Serves 6
PREP 15 minutes
COOK 20 minutes
INGREDIENTS
1.5 pounds boneless, skinless chicken breasts, cut into pieces
1/4 tsp salt
1/4 tsp pepper
1 tablespoon whole wheat flour flour
1 tablespoon toasted sesame oil
1/2 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon low-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon white vinegar
1/2 cup low-sodium chicken stock
1 tablespoon sesame seeds
1 tablespoon black sesame seeds (you can also use all regular)
INSTRUCTIONS
Preheat the oven to 400 degrees.
In a small bowl, whisk the chicken stock, brown sugar, sesame oil, garlic, soy sauce, and white vinegar together. Set aside.
In another bowl, toss the chicken with salt, pepper, and flour.
In a large pan (make sure it’s oven safe) heat the olive oil over medium heat. Once hot, add the chicken in one layer. Cook for three minutes on one side until seared and then flip and cook for another three minutes on the other side.
Turn off the heat and pour the chicken stock mixture over the chicken, stirring to combine.
Place the entire pan in the oven and cook for 20 minutes. Then toss the chicken with sesame seeds and serve.