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Nutrition Facts
Serving Size 1 (318g) Recipe makes 4 servings
Calories 592
Calories from Fat 210		(35%)
Amount Per Serving		%DV
	Total Fat 23.4g	35%
	Saturated Fat 4.8g	24%
	Monounsaturated Fat 9.4g
	Polyunsaturated Fat 7.6g
	Trans Fat 0.1g
Cholesterol 69mg		23%
Sodium 1268mg		52%
Potassium 377mg		10%
Total Carbohydrate 68.5g		22%
	Dietary Fiber 1.0g	3%
	Sugars 52.3g
Protein 27.1g		54%
detailed view... how is this calculated?

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DIY Chinese Buffet

Redneck Epicurean

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Evergreen's Sesame Chicken

Recipe #147175 | 50 min | 35 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Redneck Epicurean
Dec 5, 2005

This is yet another installment in the Evergreen recipe saga. This one came from the son. After going there so much, I didn't even need to wait to be seated; I walked in and they knew I wanted chopsticks (not everyone can use them, you know), ice water, and the buffet. Someone said they really like the sauce over rice-I think this one has plenty. It also freezes/reheats nicely for you OMAC people! NOTE: someone docked me a star (I think) because I didn't mention reduced sodium stuff. If you want, exchange whatever you can for low-sodium. ALSO: this goes really fast if you assemble everything on your counter BEFORE you do this because after you start, it literally is a matter of a few minutes.

SERVES 4 (change servings and units)

Ingredients

3 medium chicken breasts

MARINADE

3-5 drops sesame oil
2 tablespoons soy sauce
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1 1/2 teaspoons brown sugar
1 teaspoon oil

SAUCE

1/2 cup water
1 cup chicken broth
3 tablespoons white vinegar
1/4 cup cornstarch
1 cup sugar
2 tablespoons soy sauce
2 tablespoons sesame oil
1 teaspoon garlic powder
2 tablespoons sesame seeds, toasted

Directions

1
Cut the chicken into bite-sized pieces, the smaller, the faster this cooks. Mix the marinade ingredients in a zip-top bag and toss in the refrigerator while you assemble everything else. (You don't have to marinate this recipe for two weeks -- no need!).
2
Deep fry the chicken pieces in hot oil and drain on a paper towel.
3
Keep the meat warm.
4
Pour all the ingredients in the skillet and cook until the thickness you desire. I aim for the consistency of giblet gravy.
5
Return the meat to the skillet and turn the heat to low; leave on the stove until meat is hot.
6
Serve garnished with the toasted sesame seeds.

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Featured Reviews for This Recipe

From: shygirl

On Oct 14, 2008

Wow! I was extremely pleased with this dish! All my kids loved it. Will keep on my regular meal rotation! Thanks

0 people found this review helpful

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From: nmj

On Oct 10, 2008

This was really good. I used toasted sesame oil in the sauce, and only added a few drops. This stuff is really stong, so I am guessing the sauce called for 2 TB of the light sesame oil. I cut down the sugar to a little over 1/2 cup, and that was plenty sweet. I added a pinch of ground ginger and red pepper flakes for some heat.

1 person found this review helpful

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From: sugarpea

On Feb 2, 2006

Dh's first comment when he sat down to dinner was a question; "Did you go get Chinese?" Once he tasted it he said, "This is better than take-out." I agree. I made half a base/chicken recipe with a full sauce recipe.In an attempt to make this wonderful dish a bit healthier, I did cut the sugar in the sauce in half and next time I'll probably use 1/4 of the called for amount. The sauce is beautiful, delicious and there's plenty of it. The extra half a recipe I made will be used as a dip later on this week or I'll freeze it for use on rice at a future time. I didn't deep-fry the chicken, I just sauteed it in about 1 1/2T olive oil. It still developed a nice crust and excellent flavor.

7 people found this review helpful

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From: Chef Mommie

On Jul 5, 2007

I got one thing to say...If I had to pick a favorite recipe of Amy's thus far, it would be this one! I served this over rice, and the sesame seeds did tone down the sweetness a bit. I know because I forgot to add them with my first helping. Still, I had reduced the sugar to 3/4 cup due to other reviews. It may be a little better with their suggestion of a half of cup. I do want to help another reviewer that has a problem with whether or not to put the chicken in the marinade. I struggled with that because it wasn't stated. I let common sense take the lead and did put them together for about 5 minutes before frying. It worked wonderfully. I think sometimes I will marinade the chicken and just cook it up and eat them as nuggets! Dh and I had a hard time staying out of the pan before it was served. Thanks to Amy for a WONDERFUL recipe!!! Always, Remembering Amy!

2 people found this review helpful

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