Sesame Chicken
The ultimate comfort food, Sesame Chicken is an easy weeknight dinner that bursts with flavor. This delicious dish combines tender chicken with a sweet and savory sauce, perfect for satisfying those cravings. Treat yourself to a delightful homemade meal tonight!
Equipment
- Wooden Spoon
- Peeler
- Mixing Bowl
- Frying Pan
- Skillet
- Chef's Knife
- Saucepan
- Whisk
- Cutting Board
- Blender
- Large Pot
- Food Processor
Ingredients
- 2.5 tsp Toasted sesame oil
- 1 Tbsp Finely minced garlic
- 1 Tbsp Finely minced, peeled fresh ginger
- 0.5 cup Low-sodium chicken broth, divided
- 1/3 cup Honey
- 2.5 Tbsp Soy sauce
- 1 tsp Rice vinegar
- 1 Tbsp Cornstarch
- 1.5 lbs Boneless skinless chicken breasts, diced into 1-inch pieces
- 1/4 cup Cornstarch
- 2 large Egg whites
- 1/4 tsp Peach salt and white or black pepper
- 3 Tbsp Extra-light olive oil or vegetable oil
- 1 Tbsp White sesame seeds
- 3 Green onions, sliced
Instructions
- For the sauce: Heat sesame oil over medium heat in a small saucepan. Add garlic and ginger and sauté for 30 seconds. Stir in 1/4 cup + 2 Tbsp of the chicken broth, the honey, soy sauce, and rice vinegar. Bring to a boil. Meanwhile, in a liquid measuring cup, whisk together remaining 2 Tbsp chicken broth with 1 Tbsp cornstarch until well combined. Pour into the simmering sauce mixture and allow to boil for 1 minute, stirring constantly. Remove from heat and set aside.
- For the chicken: In a medium mixing bowl, whisk together cornstarch, egg whites, salt, and pepper until well blended and slightly frothy. Add in chicken and toss to evenly coat. Heat 1 1/2 Tbsp vegetable oil in a 10-inch non-stick skillet over medium-high heat. Add half the chicken (work to space evenly apart and tilt pan slightly as needed to evenly distribute oil) and cook, turning pieces occasionally, until cooked through and outsides are golden brown, about 7 minutes (reduce heat slightly to medium heat as needed). Transfer chicken to a plate and repeat the process with remaining 1 1/2 Tbsp oil and chicken.
- Return chicken on plate to pan with other chicken, add sauce and toss to evenly coat. Sprinkle with sesame seeds and green onions. Serve warm over white or brown rice.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to three days.
- Freezing: You can freeze the cooked chicken in a freezer-safe container for up to three months.
- Reheat with care: When reheating, do so gently in a pan to maintain the chicken's texture.
- Add vegetables: For extra nutrition, feel free to add vegetables like bell peppers or broccoli.
- Experiment with flavors: You can add spices or different sauces to personalize the dish.