Sesame Chicken

24 Sep

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.

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
Cooked rice

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.

 Serve over cooked rice.

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.

3 Responses to “Sesame Chicken”


  1. Orange Chicken « My Gems of Parenting - January 26, 2012

    […] on a dish with chicken and orange juice.  Since I am getting a little burned out on making Sesame Chicken, Orange Chicken popped into my mind, like the Orange Chicken at Panda Express.  So, I went in […]


  2. Bountiful Baskets – 4/14/2012 « My Gems of Parenting - April 14, 2012

    […] fry to go along with Sesame Chicken, Orange Chicken or Lemon Chicken, using Bok Choy, water chestnuts, peas, onion, and […]


  3. Orange Honey Sesame Chicken « My Gems of Parenting - February 14, 2013

    […] Sesame Chicken has been a favorite in our house for quite a while now.  It’s a go to dish when we have vegetables to use up that are good in a stir fry, or just as a chicken dish to throw in the weekly meal plan.  I have gotten a ton of oranges lately from Bountiful Baskets and Sunizona FarmBoxes, so I decided to try to incorporate fresh squeezed orange juice somehow.  Also, the Sesame Chicken uses white sugar, but this time I decided to use honey in its place.  I have a lot of honey from a Bountiful Baskets 12 pound bucket to use, plus it’s more natural than the sugar I have.  It turned out really great!  It’s not overly orange tasting, which is what I was going for.  I also added in some fresh grated ginger, which I think I may do with the Sesame Chicken in the future as well.  (Quick tip for ginger, keep it in the freezer to keep longer, then just take it out, grate what you need, and put it back!) […]


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