August 8, 2011

Sesame Chicken

My husband suggested sesame chicken for dinner one night this past week.  The last time I blogged about sesame chicken, my daughter and I really enjoyed it but my husband was not very fond of it.  I thought I would switch things up quite a bit with the recipe and, while this does not use traditional Asian ingredients, it definitely yielded wonderful flavor!  The verdict?  My husband loved it!  Success!

  • 1 1/2 lb boneless, skinless chicken breast, cut into 1 1/2-inch pieces  
  • 2 tbsp sesame oil  
  • 1/4 c plus 1 tbsp water, divided 
  • 1 tbsp soy sauce 
  • 2 1/2 tbsp apple juice 
  • 1 1/2 tsp ketchup
  • 1 1/2 tsp brown sugar 
  • 1/4 tsp onion salt 
  • 1 clove garlic, minced
  • Pinch of cayenne pepper
  • 1 tsp cornstarch 
  • 1 tsp sesame seed 

Heat the sesame oil in a large skillet over medium heat.  Brown the chicken on all sides, about 5 minutes.  Remove the chicken and set aside. 

Add 1/4 c of the water, soy sauce, apple juice, ketchup, brown sugar, onion salt, garlic and cayenne pepper to the skillet.  Cook for 2 minutes, stirring constantly.

Reduce the heat to medium-low.  Add the chicken back into the skillet.  Cover and cook for 20 minutes.

Remove the chicken using a slotted spoon and keep warm.

Dissolve the cornstarch in the remaining 1 tbsp of water and add it to the juices in the skillet.  Turn the heat to medium and bring to a boil.  Cook until the sauce slightly thickens, about 3 minutes.

Pour the sauce over the chicken.  Sprinkle sesame seed over all.

Serve over rice.


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