Sesame Chicken
If you’re searching for a delicious dinner option that combines sweet and savory flavors with a satisfying crunch, look no further than Sesame Chicken. This dish is a delightful nod to the beloved Chinese takeout favorite, but it’s made right in the comfort of your own kitchen. With tender pieces of chicken coated in a sticky, flavorful sauce and sprinkled with sesame seeds, you’ll find that this recipe is not only easy to whip up but also utterly satisfying. Let’s dive into the details of making this scrumptious dish!
Top Reasons to Make Sesame Chicken
- Flavorful Sauce: The combination of honey, soy sauce, and toasted sesame oil creates a mouthwatering glaze that perfectly complements the chicken.
- Quick Cooking: This recipe comes together in under 30 minutes, making it perfect for busy weeknights.
- Customizable: Feel free to add your favorite vegetables or adjust the sweetness to your liking!
- Kid-Friendly: The sweet and savory flavors of Sesame Chicken are sure to please even the pickiest eaters.
- Healthier Alternative: Homemade means you control the ingredients, making it a healthier choice compared to takeout.
Ingredients at a Glance
- 2 1/2 tsp toasted sesame oil
- 1 Tbsp finely minced garlic
- 1 Tbsp finely minced, peeled fresh ginger
- 1/2 cup low-sodium chicken broth, divided
- 1/3 cup honey
- 2 1/2 Tbsp soy sauce
- 1 tsp rice vinegar
- 1 Tbsp cornstarch
- 1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch pieces
- 1/4 cup cornstarch (for coating)
- 2 large egg whites
- 1/4 tsp each salt and white or black pepper
- 3 Tbsp extra-light olive oil or vegetable oil
- 1 Tbsp white sesame seeds
- 3 green onions, sliced
What’s in the Gear List
- Cutting Board: For chopping the chicken and vegetables.
- Chef’s Knife: A sharp knife to make precise cuts.
- Wok or Large Skillet: Ideal for stir-frying the chicken and sauce.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Mixing Bowl: To combine the cornstarch and egg whites for coating.
Stepwise Method: Sesame Chicken
Step 1: Prepare the Marinade
In a mixing bowl, whisk together the honey, soy sauce, rice vinegar, and 1/4 cup of the chicken broth. Set aside.
Step 2: Marinate the Chicken
In another bowl, combine the diced chicken with 1 Tbsp of cornstarch, salt, and pepper. Toss well to coat.
Step 3: Make the Coating
In a separate bowl, beat the egg whites until slightly frothy. Add the marinated chicken to the egg whites followed by the remaining 1/4 cup of cornstarch. Stir until all the chicken pieces are well-coated.
Step 4: Cook the Chicken
Heat the olive oil in a wok or large skillet over medium-high heat. Once the oil is hot, add the coated chicken pieces in a single layer. Cook for about 4-5 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken and set aside.
Step 5: Sauté the Aromatics
In the same wok, add the toasted sesame oil. Stir in the minced garlic and ginger, cooking for about 30 seconds until fragrant.
Step 6: Add the Sauce
Pour in the prepared honey-soy sauce mixture and bring it to a simmer. Let it cook for a couple of minutes to thicken slightly.
Step 7: Combine Chicken and Sauce
Return the cooked chicken to the wok, tossing it in the sauce until evenly coated. If needed, you can add a splash more chicken broth to reach your desired sauce consistency.
Step 8: Serve
Garnish your Sesame Chicken with white sesame seeds and sliced green onions. Serve hot over rice or noodles for a complete meal.
Seasonal Adaptations
- Spring: Add fresh snap peas or asparagus for a crunchy texture.
- Summer: Incorporate bell peppers and zucchini for a colorful dish.
- Fall: Try adding roasted pumpkin or butternut squash for a seasonal twist.
- Winter: Serve with steamed broccoli or bok choy for a healthy option.
Troubleshooting Tips
- If the sauce is too thick, add a little more chicken broth to loosen it up.
- For extra crispy chicken, ensure the oil is hot enough before adding the chicken to the pan.
- If the flavors are too sweet, add a splash of soy sauce or vinegar to balance it out.
- To avoid soggy chicken, make sure to remove it from the pan before adding the sauce.
Make-Ahead & Storage
You can prepare the chicken and sauce in advance. Store them separately in airtight containers in the refrigerator for up to 2 days. When you’re ready to serve, simply reheat the chicken in a skillet and pour the sauce over it until warmed through. This dish also freezes well; just make sure to cool it completely before transferring to a freezer-safe container.
Handy Q&A
Can I use other proteins instead of chicken?
Absolutely! This recipe works well with shrimp, tofu, or even beef. Just adjust the cooking times accordingly to ensure the protein is cooked through.
Is there a vegan alternative to this recipe?
Yes! Substitute the chicken with firm tofu and use maple syrup or agave nectar instead of honey for a vegan version.
What can I serve with Sesame Chicken?
Serve it over steamed rice, quinoa, or noodles. A side of stir-fried vegetables or a fresh salad pairs beautifully with this dish!
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat before serving.
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Ready, Set, Cook
Now that you have all the details at your fingertips, it’s time to get cooking! Gather your ingredients and gear, and treat yourself and your loved ones to a fabulous homemade Sesame Chicken dinner. You’ll be amazed at how easy and delicious this dish can be. Enjoy every bite and savor the compliments that will undoubtedly come your way!
Sesame Chicken
Ingredients
Equipment
Method
- In a mixing bowl, whisk together the honey, soy sauce, rice vinegar, and 1/4 cup of the chicken broth. Set aside.
- In another bowl, combine the diced chicken with 1 Tbsp of cornstarch, salt, and pepper. Toss well to coat.
- In a separate bowl, beat the egg whites until slightly frothy. Add the marinated chicken to the egg whites followed by the remaining 1/4 cup of cornstarch. Stir until all the chicken pieces are well-coated.
- Heat the olive oil in a wok or large skillet over medium-high heat. Once the oil is hot, add the coated chicken pieces in a single layer. Cook for about 4-5 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken and set aside.
- In the same wok, add the toasted sesame oil. Stir in the minced garlic and ginger, cooking for about 30 seconds until fragrant.
- Pour in the prepared honey-soy sauce mixture and bring it to a simmer. Let it cook for a couple of minutes to thicken slightly.
- Return the cooked chicken to the wok, tossing it in the sauce until evenly coated. If needed, you can add a splash more chicken broth to reach your desired sauce consistency.
- Garnish your Sesame Chicken with white sesame seeds and sliced green onions. Serve hot over rice or noodles for a complete meal.
Notes
- For a crunchier texture, add fresh vegetables such as snap peas or bell peppers.
- This dish can be made ahead; store the chicken and sauce separately.
- To make it vegan, substitute chicken with firm tofu and honey with maple syrup.
