I love Chinese take out as much as the next person. But sometimes, I just can’t handle all the MSG and sodium.
I have been making a chicken recipe from cooking light for many, many years. I have even used the recipe in my Personal Chef menus for my clients and it was always a favorite. I will link to it later to make sure I give credit where credit is due.
Over time, the recipe evolved and changed as many of my recipes do. The original recipe called for using raspberries preserves. Not being a huge fan of raspberries in my food, I substituted apricot preserves.
When my daughter comes home for her breaks from school, she always requests some sort of chicken cutlet recipe for dinner. This time for Spring break was no different. I asked her, “well how about Fruity Balsamic Chicken” and we were off to the races.
The original recipe does not call for a dredge but for some reason this time I did and on top of it made a mistake and used bread flour. Because of the high gluten content in the flour, it gave the chicken a thicker coating. After we ate dinner, I kept saying to myself that it reminded me of Sesame chicken. So I made a mental note of tweaking the recipe yet again with some additional ingredients to serve over rice and steamed broccoli and viola! here we are. My own version of Sesame Chicken, which I’m very proud of (me taking a bow)
I do apologize for the quality of the picture. I will make sure better pictures are used in the future. But I was so excited to post about this recipe I had to use my phone, which was running out of charge.
Oh, by the way, you can click here for the original recipe from Cooking Light. This recipe is the start of it all.
Just as a reminder, get all your ingredients and measure everything out before starting to cook. It will come together so much quicker.