Sesame Chicken
This recipe will rival the Sesame chicken from your local take out place and you will know exactly what is and not in it (Not the MSG) Add some steamed broccoli and carrots and it will be hard to tell that it didn’t come from a restaurant.
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Sesame Chicken
This recipe will rival the Sesame chicken from your local take out place and you will know exactly what is and not in it (Not the MSG) Add some steamed broccoli and carrots and it will be hard to tell that it didn’t come from a restaurant.
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| Servings | Prep Time |
| 6 | 30 |
| Cook Time |
| 20 |
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Ingredients
- 3lbs Chicken thighs or BreastBoneless – Skinnless
- 3Tbls Bread flour or rice flourRounded spoonful and All purposed flour would work too
- 3Tbls House seasoning***see my recipe for house seasoning
- 1large Shallotdiced small
- 1Tbls garlicChopped
- 3Tbls Fresh GingerChopped
- 1tsp Fresh Thyme
- 1/4 cup White Wine
- 1cup Apricot Preserves
- 4Tbls Balsamic Vinegar
- 1cup Chicken Stock
- 1/4 cup Low Sodium Soy Sauce
- Salt and PepperTo Taste ( you may not need to add because of the Soy Sauce)
- 1/4cup Vegetable Oilany neutral oil will work
- 2Tbls Sesame Seeds
- 1/2cup Green Onions/ScallionsSliced thin
- 1/2 cup CilantroChopped large
Instructions
- Slice the chicken thighs into bite size pieces and put in a bowl. Sprinkle with house seasoning, salt and pepper. Mix the chicken to make sure it is coated with the seasoning. Once coated, sprinkle with flour and mix again to make sure all the pieces are coated well.
- Heat the oil in skillet on medium high heat. Brown the chicken in batches, by adding the chicken to the pan in one layer. Once the chicken has been browned remove from pan to a bowl and set aside. Repeat with next batch until all the chicken has been browned. Set aside all chicken to begin the sauce.
- Drain off all but 1 tablespoon of oil and heat.
- Add the chopped shallots and cook until translucent. Add in the thyme, ginger and garlic and cook for 1 minute.
- Pour in white wine to deglaze the pan. Add in the preserves and stir until melted. Add in the balsamic vinegar and soy sauce. Heat through for 1-2 minutes
- Add in enough chicken stock to thin out slightly. Reserve any remaining chicken stock in case you want to thin our the sauce even more.
- Add chicken and any accumulated juices back to the pan. Simmer chicken until cooked through and the sauce has thickened.
- Serve over white/Brown rice with steamed veggies. Top with a sprinkle of Sesame Seeds, Green onion and cilantro.
Recipe Notes
For those of you with Gluten issues, substitute the bread flour for rice flour, it will actually be crispier. Also, if you would like to make this spicy, the addition of Chili flakes will do the trick
Let me know how you enjoyed this recipe and if there are any changes you would make.
Nutrition Facts
Sesame Chicken
Amount Per Serving
Calories 582
Calories from Fat 261
% Daily Value*
Total Fat 29g
45%
Saturated Fat 6g
30%
Polyunsaturated Fat 6g
Monounsaturated Fat 4g
Cholesterol 172mg
57%
Sodium 783mg
33%
Potassium 216mg
6%
Total Carbohydrates 38g
13%
Dietary Fiber 2g
8%
Sugars 16g
Protein 45g
90%
Vitamin A
8%
Vitamin C
15%
Calcium
2%
Iron
22%
* Percent Daily Values are based on a 2000 calorie diet.