Sesame Chicken

5 from 1 vote

Sesame Chicken is a delicious and easy stir fry. Made with easy to find ingredients, this flavorful dish is so much better than what you are used to from the mall food court.

Prep Time15

Cook Time12

Marinating Time30

Total Time57

Course: Main Course

Cuisine: asian

Servings: servings

Calories: 436kcal

Author: Lisa Longley

Ingredients

1 pound boneless skinless chicken breast diced into bite-sized pieces (453.6 grams)
3/4 cup water (177.44 ml)
1/2 cup rice wine vinegar (118.29 ml)
1/2 cup dry sherry (118.29 ml)
1/2 cup soy sauce (118.29 ml)
1 1/2 tablespoon sesame oil
3/4 cup brown sugar (106.5 grams) packed
6 garlic cloves minced
1 tablespoon ginger minced
2 teaspoons garlic chili paste
1/4 teaspoon red pepper flakes (.25 grams)
1 cup all-purpose flour (120 grams)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons vegetable oil

Instructions

In a bowl mix together the water, rice wine vinegar, sherry, soy sauce, sesame oil, brown sugar, garlic, ginger, garlic chili paste, and red pepper flakes. Whisk until well combined. The sauce will make 3 cups. You will use 1 to marinate the chicken and preserve the remaining 2 cups to cook the dish.
3/4 cup water, 1/2 cup rice wine vinegar, 1/2 cup dry sherry, 1/2 cup soy sauce, 1 1/2 tablespoon sesame oil, 3/4 cup brown sugar, 6 garlic cloves, 1 tablespoon ginger, 2 teaspoons garlic chili paste, 1/4 teaspoon red pepper flakes
Add the chicken to a reusable container. Pour 1 cup of the sauce over the chicken. Toss to combine. Refrigerate for 30 minutes to 24 hours. Reserve the other half of the sauce in the refrigerator.
1 pound boneless skinless chicken breast
When ready to make, combine the flour, salt, and pepper in a large bowl, whisking to combine. Remove the chicken from the marinade (discarding the remaining marinade), pat it dry very well, and place it in the bowl with the flour mixture. (Failure to do this step will result in a gummy mixture that comes off the chicken as it cooks.) Mix to combine until the chicken is fully coated.
1 cup all-purpose flour, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
Heat the vegetable oil over medium-high heat in a large skillet. Add the chicken, browning for about 1-2 minutes until the chicken is browned.
3 tablespoons vegetable oil
Add the reserved 2 cups sauce. Bring to a simmer and cook for 15 minutes or until the sauce has thickened. Serve over rice and enjoy.

Notes

Please note that the nutritional information does not include rice.

Nutrition