Recipe renovation: sesame chicken
3
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Most recipes for traditional sesame chicken require deep-frying. In this recipe, pan-searing keeps all the classic deliciousness, sacrificing none of that satisfyingly irresistible flavor, with only a fraction of the fat. The sauce features soy sauce, maple syrup, sherry, chopped up ginger, and five-spice powder, a heavenly combination of ingredients that you'll find yourself making over and over again. The chicken is lightly coated in seasoned flour and browned, then the sauce is incorporated so everything has a chance to meld and thicken. It's as easy as it gets, and you'll never have to order the takeout version of sesame chicken ever again.
Ingredients
Sesame seeds
2 Tbsp
Mineral water
1 Tbsp
Less sodium soy sauce
1 Tbsp
Maple syrup
1 Tbsp
Sherry (dry or sweet)
1 Tbsp
Fresh ginger
1 tsp
Five-spice powder
½ tsp
All-purpose flour
2 Tbsp
Table salt
½ tsp
Black pepper
¼ tsp
Uncooked skinless boneless chicken breast
1 pound(s)
Peanut oil
2 tsp
Instructions
1
Place a large nonstick skillet over medium-high heat. Add sesame seeds and cook until lightly toasted, shaking the pan frequently, about 2 to 3 minutes; transfer seeds to a shallow dish and set aside.
2
Whisk water, soy sauce, maple syrup, sherry, ginger and five-spice powder together in a small bowl; set aside.
3
Combine flour, salt and pepper in a shallow dish; add chicken and turn to coat. Shake chicken pieces to remove excess flour.
4
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and sauté until browned on all sides, about 5 minutes. Add soy sauce mixture to chicken and cook until sauce thickens and is almost evaporated, about 2 to 3 minutes more.
5
Dip chicken pieces in toasted sesame seeds and serve, drizzled with any additional soy sauce mixture. Yields about 4 strips per serving.
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