There is a Chinese restaurant literally five doors down from where we live, so we can get takeout anytime we want.
The best thing about Chinese is that it’s never very expensive and you get enough food to feed you for days. The downside is that it’s not always very good, and our local takeout shop tends to be hit and miss.
Homemade Chinese is always so much better, anyway. And this simple Sesame Chicken recipe is no exception.
It’s also really quick to throw together, especially this dish which finishes in the oven while you can do other things.
I’m not going to tell you that I found it on How Sweet It Is because you probably knew that already. Can I just rename this blog “Recipes I stole from Jesssica” and get it over with!
I must be losing my mind as I grow older because as a classically trained chef, I always make sure I have my mise en place completely ready before I get started putting together a dish. But it was only after I had this one cooking that I realized I didn’t have any rice!
The same thing happened again this morning when I was making pumpkin spice waffles and realized I had no milk! What’s going on?!
Fortunately, I was lucky enough to have some tri-colored quinoia that I had bought some time ago at Trader Joe’s, which actually worked out even better. In addition to the quinoa, I served this Sesame Chicken with a quick sautee of white onion, green and red bell pepper, and jalapeno. The peppers are among the last from this year’s garden (bonus!).
I also used boneless, skinless chicken thighs because the local Food 4 Less wanted $4.38/lb for B/S chicken breasts. Wait, what?!
Simple Sesame Chicken
2 lb Boneless, Skinless Chicken Breasts (or thighs if you’re not the Rockefellers)
1/2 tsp Sea Salt
1/2 tsp Fresh Cracked Black Pepper
3 TBS All-Purpose Flour
2 TBS Sesame Oil
1 TBS Extra Virgin Olive Oil
3 Garlic Cloves, minced
1 TBS Low-Sodium Soy Sauce
1 TBS Corn Starch
1 TBS Brown Sugar
1 TBS Rice Wine Vinegar
1/2 cup Reduced Sodium Chicken Stock
2 TBS Toasted Sesame Seeds
1. Preheat oven to 400F. In a bowl, whisk together chicken stock, brown sugar, corn starch, 1 TBS sesame oil, garlic cloves, soy sauce and vinegar. Set aside. In a separate bowl, toss the diced chicken with the salt, pepper and flour.
2. Place a large Dutch Oven over a medium-high heat. When hot, add EVOO. When smoking, add the chicken and cook until browned, stirring occasionally, about five minutes. Pour chicken stock mixture over the chicken, turn off heat and cover. Place entire pot into oven and cook 20 minutes.
To serve, spoon the chicken mixture over rice, noodles or quinoa. Arrange sauteed vegetables of your choosing along the side, then garnish all with the sesame seeds.