Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4
Sweet and salty Sesame Chicken with a splash of spice. Pretty simple to make, not fussy, and so much better than takeout! One of my favourite Asian dishes that goes so well over rice and Chinese noodles.
INGREDIENTS
1 1/2 pounds chicken breast fillets cut into bite-size pieces
1/4 c cornstarch
3 – 4 tbsp canola or vegetable oil
2 cloves garlic finely minced
1/4 c low sodium soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1/4 c honey
1 – 1 1/2 tbsp chilli sauce (sambal oelek)
2 tbsp cornstarch
1/4 c cold water
2 tbsp sesame seeds
4 green onions trimmed and sliced into one-inch pieces
HOW TO MAKE SESAME CHICKEN
Step 1: Place the chicken pieces and 1/4 cup cornstarch in a large bag. Shake to coat.
Step 2: Heat 2 tbsp canola oil in a large saucepan over medium heat.
Step 3: Once the oil is hot, fry the chicken in batches. Turn the pieces over to brown the other side. Transfer the cooked chicken to a plate. Add more oil into the pan if needed.
Step 4: Heat canola oil in a small saucepan. Saute the garlic until fragrant before adding in the soy sauce, rice vinegar, sesame oil, honey, and chilli sauce.
Step 5: Whisk 2 tbsp cornstarch with water and add this into the pan. Continue to cook until the mixture is a bit thick.
Step 6: Wipe clean the pan where you cook the chicken. Heat over medium heat, add the sesame seeds, and toast for about 3 to 5 minutes, stirring frequently or until lightly browned. Transfer the toasted sesame seeds to a bowl.
Step 7: Place the cooked chicken back into the skillet and stir in the sauce. Sprinkle over the scallions and toasted sesame seeds. Serve this sesame chicken over rice or Chinese noodles. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 301 % Daily Value* Total Fat 16.5g 21% Cholesterol 9.8mg 3% Sodium 595.8mg 26% Total Carbohydrate 34.7g 13% Sugars 21.2g Protein 5.6g 11% Vitamin A2% Vitamin C2%
Ingredients
- 1 1/2 pounds chicken breast fillets cut into bite-size pieces
- 1/4 c cornstarch
- 3 – 4 tbsp canola or vegetable oil
- 2 cloves garlic finely minced
- 1/4 c low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/4 c honey
- 1 – 1 1/2 tbsp chilli sauce (sambal oelek)
- 2 tbsp cornstarch
- 1/4 c cold water
- 2 tbsp sesame seeds
- 4 green onions trimmed and sliced into one-inch pieces
Instructions
Step 1: Place the chicken pieces and 1/4 cup cornstarch in a large bag. Shake to coat.
Step 2: Heat 2 tbsp canola oil in a large saucepan over medium heat.
Step 3: Once the oil is hot, fry the chicken in batches. Turn the pieces over to brown the other side. Transfer the cooked chicken to a plate. Add more oil into the pan if needed.
Step 4: Heat canola oil in a small saucepan. Saute the garlic until fragrant before adding in the soy sauce, rice vinegar, sesame oil, honey, and chilli sauce.
Step 5: Whisk 2 tbsp cornstarch with water and add this into the pan. Continue to cook until the mixture is a bit thick.
Step 6: Wipe clean the pan where you cook the chicken. Heat over medium heat, add the sesame seeds, and toast for about 3 to 5 minutes, stirring frequently or until lightly browned. Transfer the toasted sesame seeds to a bowl.
Step 7: Place the cooked chicken back into the skillet and stir in the sauce. Sprinkle over the scallions and toasted sesame seeds. Serve this sesame chicken over rice or Chinese noodles. Enjoy!
