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.