Clay Pot Sesame Chicken

READY IN: 1hr 5mins
Recipe by mersaydees

From Dana Jacobi’s book, The Best of Clay Pot Cooking. She says, “Cooking in a clay pot gives you a particularly succulent version of this popular dish. Serve it hot, right from the pot, accompanied by steamed broccoli and rice. Or let the chicken cool, shred the meat, and serve it as a salad tossed in its velvety, nutty sauce.” My husband and I really enjoy this recipe. Prep time doesn’t include clay pot soaking time, typically 15 minutes in lukewarm water; new pots require about 30 minutes; drain thoroughly. Soaking time is not an issue for me as I do my prep work while the pot is soaking.

Top Review by ImPat

This is a nice simple dish to put together with good flavours. The sauce had more of a peanutty sate taste rather than sesame, also to mix the sauce I used a stick blender and I also used a crunchy peanut butter as thas is what I had on hand. My 4 1/2 chicken breasts weighed approximately 250 grams each and we did find that 45 minutes made them a little on the dry side, the sauce on the rice which I served on the side and over the chicken was loved by all, even the DH who doesn't normally like peanut butter based sauces. Thank you mersaydees, made for Please Review My Recipe.

Ingredients Nutrition


  1. Pre-soak 3-quart clay pot.
  2. Combine the peanut butter, ginger, garlic, five spice powder, broth, soy sauce, sake, vinegar, sesame oil, hot pepper flakes, and pepper in medium size bowl. Mix well.
  3. Arrange the chicken breasts in one layer in the soaked 3-quart clay pot. Pour the peanut mixture over the chicken, turning to coat well. Cover the pot and place it in a cold oven. Set the oven temperature to 450°F and cook for 45 minutes, or until the chicken is cooked through.
  4. Transfer the chicken to a serving plate and garnish with the scallions.

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