Oops. I promised to review this again after trying it. It's a keeper! I get bulk chicken breasts and make freezer meals. This is in the regular rotation. I prefer it saucier so I double the sauce recipe and used about 2 tbs honey/honey sauce and 4 tbs log cabin syrup. Also using potato flour in place of the cornstarch. (I'm sensitive to corn)
We certainly enjoyed this version of sesame chicken (one of my faves!) The coating/breading was a little different, but it worked well. I used my non-stick wok and cooked 1 'huge' breast in 2 batches, so as not to crowd the pan. The sauce was yummy and easy. I will make this again, and may add a touch of ginger next time, as a personal preference. Thanks so much for sharing, IngridH! Made for Best of 2010 tag game.
I made this for dinner tonight for my husband and 3 year old daughter. I doubled the sauce, added a bag of asian style stir fry veggies and served it all over brown rice - success! Next time I might add a pinch of red pepper flakes, but that's just me - I like a little kick. This chicken alone would be great served in a salad or wrap. Thanks for a great recipe that we'll use over and over again.
This was easy and good. Being able to do the prep ahead of time is an added bonus. We like saucy rice, so I doubled the sauce. Thanks for posting!
I used 3 chicken breasrts which had a weight of 900 grams for 4 us. I cut my chicken up chunky and only par cooked it and finished it off in the oven while the DH made the fried rice which took him a lot longer than expected so the chicken was in a 125C fan forced oven for nearly an hour and yet is was still moist and sweet and thoroughly enjoyed by us all. Thank you IngridH , made for I Recommend tag game and recommended by Chef Tweaker.
I liked this a lot. It sounded a lot like something right off a Chinese restaurant menu. I tried to make it exactly as written, but I skipped steps 4-7 because I was cooking it right away instead of freezing it for later. I was a tad disappointed that the chicken didn't come out golden brown like in the picture. I cooked it for quite a while, turning often, but perhaps the pan was too crowded and I should have done it in two batches as suggested. But that's just a visual quibble. The taste was nice, with the soy sauce, sesame seed and green onions; I would've liked more sauce, though. It lasted me for four dinners - I even served it with the suggested sides (rice and a vegetable, broccoli in this case). This recipe is worth recommending.
Made with pork instead of chicken, doubled the sauce and added chili-garlic sauce. The pork came out with a light crispy coating and the sauce is delicious! Everyone loved it and I will definitely be making this alot!
Really good though I recommend that you 1 1/2 times the sauce. I found that the egg white cornstarch stuck to the pan. Maybe I tried to turn too early as that is often reason proteins stick but after a while I did not trust it. You may have to have another pan handy if you want to cook all the same day. I halved green onions and toasted sesame seeds. Otherwise I made exactly as stated but I think next time I will add 1/2 tsp red pepper flakes
Excellent! My whole family devoured this chicken. I served it over brown rice so the lovely sauce could seep in. Yum! I made as directed, with one exception. I did not add the extra 1 T. of sesame seeds at the end, because I thought it already had the perfect amt. for us. I love the crispy coating that the cornstarch creates. Great, easy recipe that will be a repeat in our home. Thanks!