Sesame Chicken Recipe #44321
This recipe really satisfies my craving for Chinese food. I serve it over rice and steamed vegetables on the side. I usually double the sauce to make it especially decadent. It is a nice low fat alternative to the restaurant style Sesame Chicken.
by Jenny White
21 min | 5 min prep
SERVES 6
- 6 boneless skinless chicken breasts
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/2 cup water
- 1 tablespoon cornstarch
- 1/2-1 teaspoon ground ginger
- 1/2-1 teaspoon red pepper flakes (optional)
- 1 tablespoon toasted sesame seeds
- Cut chicken breast into 1 inch strips or bite size pieces.
- Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.
- Cook chicken for about 6 minutes or until no longer pink.
- Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.
- Whisk until no corn starch lumps appear.
- Pour sauce mixture into skillet with chicken.
- Cook until sauce thickens slightly.
- You can add more water if sauce is too thick.
- Sprinkle with sesame seeds.
- Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.
- Note: Since originally posting this recipe, I have tried some of the suggestions others have made. I do like it with a bit of sesame oil (be careful not to get too much, just a few drops at the end of cooking is good enough for me, but you might like more), fresh ginger is also good if you have it on hand. I have tried it with garlic and it is good that way also. I have also found that it is good with shrimp and pork. Basically what I am trying to say is, the orginal recipe is just a simple, quick and healthy meal I came up with when I was craving Chinese food. I thought it turned out really great and wanted to share it. I'm happy that so many of you have enjoyed it. For those of you that didn't care for it, I hope you can find one that suits your fancy some where else.
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5 stars