Sesame Chicken Recipe

Chicken breast: Cut into bite-sized pieces, this is the main protein of the dish.

Soy sauce: Adds a salty and umami flavor to the marinade and sauce.

Honey: Provides sweetness to balance the savory elements.

Sesame oil: Gives a rich, nutty flavor that is characteristic of many Asian dishes.

Rice vinegar: Adds a mild tanginess to the sauce.

Sesame seeds: Adds a crunchy texture and enhances the sesame flavor.

Garlic: Minced to infuse the sauce with aromatic depth.

Cornstarch: Used to thicken the sauce.

Water: Combined with cornstarch to create a slurry for thickening the sauce.

To ensure your chicken is evenly cooked and remains juicy, cut the chicken breast into uniform bite-sized pieces. This allows for consistent cooking and prevents some pieces from drying out while others are still undercooked. Additionally, when making the cornstarch slurry, mix the cornstarch and water thoroughly to avoid any lumps, which can affect the texture of your sauce.

• Chicken breast - Substitute with turkey breast: Turkey breast is a lean protein similar to chicken breast and will provide a similar texture and flavor.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• Honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and viscosity, making it a good alternative to honey.

• Sesame oil - Substitute with olive oil: Olive oil can be used in place of sesame oil, though it will lack the nutty flavor; you can add a small amount of toasted sesame seeds to compensate.

• Rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in place of rice vinegar.

• Sesame seeds - Substitute with chia seeds: Chia seeds can provide a similar crunch and visual appeal, though they will not have the same nutty flavor.

• Garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic; use about ¼ teaspoon of garlic powder for each clove of garlic.

• Cornstarch - Substitute with arrowroot powder: Arrowroot powder is a good thickening agent similar to cornstarch and can be used in the same quantity.

• Water - Substitute with chicken broth: Chicken broth can add more flavor to the dish compared to plain water.

• Allow the sesame chicken to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled chicken into an airtight container. For best results, use a container that is just the right size to minimize air exposure.
• If you plan to consume the sesame chicken within 3-4 days, store it in the refrigerator. Make sure the container is sealed tightly to maintain freshness.
• For longer storage, place the chicken in a freezer-safe container or a heavy-duty freezer bag. Label the container with the date to keep track of its freshness.
• When freezing, consider portioning the sesame chicken into individual servings. This makes it easier to reheat only what you need, reducing waste.
• To reheat refrigerated sesame chicken, transfer it to a microwave-safe dish and cover it loosely with a microwave-safe lid or plastic wrap. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
• Alternatively, you can reheat the chicken on the stovetop. Place it in a skillet over medium heat, adding a splash of water or chicken broth to prevent it from drying out. Stir occasionally until heated through.
• For frozen sesame chicken, thaw it in the refrigerator overnight before reheating. This helps maintain the texture and flavor of the dish.
• If you're in a hurry, you can use the defrost setting on your microwave. Place the chicken in a microwave-safe dish and defrost according to your microwave's instructions, then proceed with reheating.
• Always ensure the sesame chicken is heated to an internal temperature of 165°F (74°C) before serving to ensure food safety.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of sesame oil or olive oil.
  2. Add the leftover sesame chicken to the skillet.
  3. Stir occasionally, allowing the chicken to heat evenly. This should take about 5-7 minutes.
  4. If the sauce has thickened too much, add a tablespoon of water or chicken broth to loosen it up.

• Microwave Method:

  1. Place the sesame chicken in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap to retain moisture.
  3. Heat on medium power for 1-2 minutes, stirring halfway through.
  4. Check the temperature and heat for an additional 30 seconds if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the sesame chicken in an oven-safe dish and cover with aluminum foil to prevent drying out.
  3. Bake for about 15-20 minutes, or until the chicken is heated through.
  4. Stir halfway through to ensure even heating.

• Steamer Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the sesame chicken in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until heated through.
  4. This method helps retain the moisture and tenderness of the chicken.

• Mixing bowl: A large bowl used to combine the soy sauce, honey, sesame oil, rice vinegar, and minced garlic for the marinade.

• Whisk: A utensil used to mix the marinade ingredients until well combined.

• Skillet: A flat-bottomed pan used to cook the marinated chicken pieces over medium-high heat.

• Small bowl: A bowl used to mix the cornstarch and water to create a slurry.

• Measuring cups: Tools used to measure the soy sauce, honey, and water accurately.

• Measuring spoons: Tools used to measure the sesame oil, rice vinegar, and cornstarch accurately.

• Knife: A sharp tool used to cut the chicken breast into bite-sized pieces.

• Cutting board: A surface used to safely cut the chicken breast.

• Garlic press: A tool used to mince the garlic cloves efficiently.

• Spatula: A utensil used to stir the chicken and sauce in the skillet.

• Serving dish: A plate or bowl used to serve the finished sesame chicken.

Marinate in advance: Prepare the marinade and chicken the night before to save time on busy days.

Use pre-minced garlic: Opt for store-bought minced garlic to cut down on prep time.

Pre-cut chicken: Buy pre-cut chicken breast to skip the chopping step.

Make extra sauce: Double the sauce ingredients and store half for future use.

Cook in batches: If cooking for a crowd, cook the chicken in batches to ensure even browning.