Better Than Take Out Sesame Chicken

READY IN: 55mins
Recipe by Deborah1

If you like the sesame chicken in Chinese restaurants, you'll really like this dish. It's much healthier because it's baked and not fried. I serve with Pbrr Ranch's Chinese Take-out Fried Rice, recipe number 19345.

Top Review by Roosie

Now, in its own right, this is very tasty stuff. However, I had expected something that tasted basically like sesame chicken from a Chinese restaurant. This has much more soy sauce flavor and is not very sweet. I followed the recipe just about exactly, perhaps baking my chicken a little longer. The sauce never thickened in the oven, so I poured it off the chicken and into a saucepan. I reduced it and made it thicker with some flour and that turned out fairly well. Did not garnish with the remaining 2 green peppers- I don't think it needed it. I served this with Sue L's Chinese Fried Rice (#38748) and, actually, substituted some of the marinated meat from this recipe that I sauteed in a pan for the meat in that recipe, which was quite good. As I said before, this is a tasty dish in its own right, it's just not "Better Than Take-Out."

Ingredients Nutrition

Directions

  1. Cut chicken in about 1-inch chunks.
  2. In a small skillet, combine sesame seed and vegetable oil: cook over medium-low heat, stirring occasionally, until seeds are golden about 2 minutes.
  3. Let cool a for a few minutes.
  4. Stir in soy sauce, sugar, ginger, pepper, garlic and half of the green onions.
  5. Mix in the chicken and marinate at room temperature for 30 minutes.
  6. Preheat oven to 400 degrees.
  7. Arrange chicken with marinade in a single layer in a 7" x 5" baking pan.
  8. Bake for 18-20 minutes until golden and cooked through.
  9. Serve over steamed or fried rice.
  10. Garnish with remaining green onions.

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