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Sesame Chicken
Incredibly delicious sesame chicken made from scratch. Don't forget to check out our step by step photos and tips above!
Course
Main Course
Cuisine
Chinese
Prep Time
5
minutes
minutes
Cook Time
11
minutes
minutes
Total Time
16
minutes
minutes
Servings
4
servings
Calories
400
kcal
Author
John Kanell
Ingredients
1/3
cup
fresh orange juice
3
Tbsp.
soy sauce
3
Tbsp.
brown sugar
1
tsp.
rice wine vinegar
2
boneless skinless chicken breasts
cut into chunks
1
tsp.
kosher salt
½
tsp.
Chinese 5 spice
1/3
cup
cornstarch
3
Tbsp.
vegetable oil
1
Tbsp.
sesame oil
2
Tbsp.
sesame seeds
TK garnish
Instructions
In a small bowl, stir together orange juice, soy sauce, sugar, and vinegar. Set aside.
In a medium bowl, add chicken; sprinkle with salt and 5 spice. Add cornstarch; toss to coat.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add half of chicken to pan; cook until browned on 1 side, about 6 minutes.
Turn chicken, and cook until browned, about 4 minutes more.
Transfer cooked chicken to a plate lined with paper towels. Repeat with remaining chicken.
Discard excess oil, if desired. Return all chicken to pan over medium-high heat; add sauce.
Cook and stir until sauce is thickened and chicken is coated, about 1 minute.
Sprinkle with sesame seeds and garnish with TK if desired.
Notes
Unlike a lot of sauces in my Chinese dishes, there’s so cornstarch here. The sugary sauce goes into a hot skillet, which helps it thicken quickly.
You can use black or white (or both!) sesame seeds in this dish; I like mixing it up and using both.
Use a spatter guard to cover your skillet while cooking to make clean-up easier.
If you’d like to mix it up, try using boneless skinless chicken thighs instead of chicken breasts.
Nutrition
Calories:
400
kcal
|
Carbohydrates:
25
g
|
Protein:
27
g
|
Fat:
22
g
|
Saturated Fat:
11
g
|
Cholesterol:
72
mg
|
Sodium:
1233
mg
|
Potassium:
541
mg
|
Fiber:
1
g
|
Sugar:
13
g
|
Vitamin A:
75
IU
|
Vitamin C:
12
mg
|
Calcium:
91
mg
|
Iron:
2
mg