I found this recipe in a healthier eating cookbook a while back and it was an instant hit in our house. I have made it so often that I have the recipe memorized! It is a lot lighter than sesame chicken you find at restaurants; this doesn’t have the heavy breading and the chicken is cooked in a small amount of oil, not deep-fried. I actually prefer this a lot more to restaurant sesame chicken.
1/4 cup unbleached flour or all-purpose flour
4 boneless, skinless chicken breast halves, cut into 2″-4″ strips
1 Tbsp olive oil
1/4 cup reduced-sodium soy sauce
1/4 cup sugar
1/2 tsp dark sesame oil
2 Tbsp sesame seeds, toasted
Veggies of your choice
Place flour and chicken in a gallon size zipper bag. Shake to coat chicken in flour. Heat olive oil in a large non-stick skillet over medium high heat. Add the chicken to the skillet in batches and cook, stirring occasionally, for 3 to 4 minutes, or until white and no longer pink. Transfer to a plate.
Reduce the heat to medium. Combine the soy sauce and sugar in the skillet. Cook, stirring occasionally, until the sugar dissolves. Stir in the sesame oil and sesame seeds.
Add the chicken and stir to coat.
Add in any chopped veggies you want. For this batch, I used just broccoli. Other times I have used different combinations of broccoli, onion, green, yellow, and red peppers, shredded carrots, bean sprouts, snow peas, water chestnuts, and mushrooms. Cover your skillet and cook until veggies have softened. I tend to leave the veggies a little crispy still because my husband likes them still crispy.
Note: You can buy toasted sesame seeds, usually with in the section with other Asian grocery items. If you can’t find them, to toast sesame seeds, place in a dry skillet and toast, shaking the pan, over medium high heat for a minute or so, or until fragrant and lightly browned. Do this first and cook the chicken in the same skillet to pick up more sesame flavor. Also, if you are using a lot of veggies, you may want to double the ingredients for the sesame coating so there is some for the veggies.