On Monday, the high temperature is supposed to be -12F here in the Twin Cities. So, I went to the store this afternoon (along with everyone else in town) to get some groceries. I had a couple of new recipes in mind to try this week, and one of them was this delicious and easy sesame chicken that I made for dinner tonight.
This recipe is quick to make because you just have to brown the chicken, add a simple sauce, and simmer everything together. If you’d prefer a crispier, breaded chicken, you could use the chicken from our orange chicken recipe instead.
- 2 boneless, skinless chicken breasts
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2-3 Tbsp of flour
- 2 Tbsp vegetable oil
- 2 Tbsp sesame oil, divided
- 1 Tbsp soy sauce
- 1 Tbsp white vinegar
- 1 Tbsp brown sugar
- 2 garlic cloves, minced
- 1/2 cup chicken broth
- 1-2 Tbsp of sesame seeds
- 1/4 tsp of Sriracha hot sauce (or to taste)
Cut the chicken into bite-sized pieces. Season with 1/4 tsp each of salt and pepper, then dredge in flour. Heat 2 Tbsp vegetable oil and 1 Tbsp sesame oil in a large skillet over medium heat. Sauté the chicken, stirring often, until it’s cooked through.
Meanwhile, mix the remaining ingredients (including the remaining 1 Tbsp of sesame oil) in a bowl. Pour the sauce over the cooked chicken and stir to coat. Bring to a boil, reduce heat, and simmer for 5 minutes or until sauce is thickened.
Garnish with thinly sliced green onions, if desired, and serve over rice.