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."
- 2 large boneless skinless chicken breasts
- 1⁄8 cup sesame seeds
- 2 tablespoons vegetable oil
- 1⁄4 cup soy sauce (I use low sodium or tamari)
- 1 tablespoon hoisin sauce
- 2 tablespoons brown sugar
- 1 teaspoon minced fresh ginger
- 1⁄4 teaspoon black pepper
- 2 cloves garlic, minced or pressed
- 4 whole green onions, thinly sliced
Directions See How It's Made
- Cut chicken in about 1-inch chunks.
- In a small skillet, combine sesame seed and vegetable oil: cook over medium-low heat, stirring occasionally, until seeds are golden about 2 minutes.
- Let cool a for a few minutes.
- Stir in soy sauce, sugar, ginger, pepper, garlic and half of the green onions.
- Mix in the chicken and marinate at room temperature for 30 minutes.
- Preheat oven to 400 degrees.
- Arrange chicken with marinade in a single layer in a 7" x 5" baking pan.
- Bake for 18-20 minutes until golden and cooked through.
- Serve over steamed or fried rice.
- Garnish with remaining green onions.