Sesame Chicken

Ingredients

• Chicken – Boneless, skinless chicken thighs work best because they stay juicy and flavorful. But chicken breast will work too. Just keep in mind that the cooking time may need to be adjusted.
• Produce – Garlic and green onions are used in the sauce. Extra green onions are great for the garnish too.
• Condiments and Pantry – Low sodium soy sauce, oil, brown sugar, rice vinegar, sesame oil, chili oil, ginger powder, and crushed red pepper are used to make the tasty sauce. We use cornstarch to lightly coat the chicken before pan frying. It gives the chicken a golden color and thickens the sauce.
• Oil – The oil is used in the sauce and to lightly fry the chicken. It’s best to use a neutral (flavorless) oil that won’t compete with other flavors. We use canola oil.
• Garnish – Sesame seeds for garnish is recommended. Other optional toppings include extra green onions, chopped cilantro, parsley, sliced red chili, and lime wedges.
• Serving – This chicken dish pairs nicely with white rice, noodles, and steamed vegetables.
• See the recipe card for quantities and preparation.

How to make sesame chicken

1. Add the soy sauce, garlic, 1 tablespoon oil, brown sugar, rice vinegar, sesame oil, chili oil, ginger powder, crushed red pepper (if using), and green onions to a jar or medium bowl.
2. Cover the jar tightly and shake or stir well. Refrigerate if not using right away.
3. Place the chicken pieces in a large, zip top bag. Sprinkle with the cornstarch. Close the bag without removing the air. Shake well to coat the chicken pieces.
4. Heat the remaining 1 tablespoon of oil over medium high heat in a large saute pan or skillet (preferably non-stick). When the oil is hot (but not smoking) add the chicken pieces and arrange them in a single layer. Cook, undisturbed, for 5 minutes.
5. Use a spatula to flip the chicken in sections so that the browned side is up. Continue cooking for 5 minutes.
6. Add the sauce to the pan, stir well. When the sauce starts to simmer, lower the heat to medium-low. Cover and cook for 3-5 minutes or until the chicken is cooked through. stirring occasionally.

The cooking time will depend on the size of the chicken pieces. Check the largest, thickest piece. There should be no pink in the center and the internal temperature needs to be at least 165°F.

Serve the chicken with rice, noodles, or steamed vegetables, and garnish with sesame seeds and extra green onions, if desired.

Substitutions and variations

• This recipe has a kick to it. If you want it to be less spicy, use less chili oil or skip the crushed red pepper flakes altogether.
• Chicken breasts can be substituted for thighs, but since they’re leaner, they may cook faster. Check for doneness early to avoid drying them out.
• Add extra vegetables to the dish for more variety. Bell peppers, snap peas, or thinly sliced carrots work well and add a pop of color.

Storing and reheating instructions

• Refrigerator: Allow leftovers to cool completely before storing. Place in an airtight container and refrigerate for 3–4 days.
• Freezing: Cool the chicken completely before freezing. Transfer it to an airtight, freezer-safe container, leaving 1–2 inches of space for expansion. Label and date the container. Freeze for up to 2 months.
• Reheating:
  • Skillet/stovetop: If frozen, thaw in the refrigerator overnight. Reheat in a skillet over medium heat, stirring occasionally, until hot. Add a splash of water or chicken broth if the sauce thickens too much.
  • Microwave: Place the chicken in a microwave-safe dish and cover loosely. Heat in 30-second intervals, stirring between each, until heated through. Add a splash of water or chicken broth to loosen the sauce if it thickens too much.
• Food safety: Leftovers should be reheated to an internal temperature of 165°F for safe consumption, as recommended by the U.S. Department of Agriculture. For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.