Sesame Chicken

Total Time
31 min
20 min
11 min
The restaurant version of this dish is loaded with fat, thanks to deep frying. We coated the chicken with flour and then pan-seared it to lighten it up.


sesame seeds

2 Tbsp, raw

mineral water

1 Tbsp

low sodium soy sauce

1 Tbsp

maple syrup

1 Tbsp

sherry (dry or sweet)

1 Tbsp

ginger root

1 tsp, fresh, minced

five-spice powder

½ tsp

all-purpose flour

2 Tbsp

table salt

½ tsp

black pepper

¼ tsp

uncooked boneless skinless chicken breast(s)

1 pound(s), cut into 2-inch strips

peanut oil

2 tsp


  1. Place a large nonstick skillet over medium-high heat. Add sesame seeds and cook until lightly toasted, shaking 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 together 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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