Prep 5 mins
Cook 20 mins
This recipe really satisfies my craving for Chinese food. I serve it over rice with a side of steamed vegetables. The sauce makes just enough to glaze the chicken. I usually double or even triple the sauce recipe to have enough to pour over our rice and veggies. It is a nice low-fat alternative to the restaurant-style Sesame Chicken.
- 6 boneless skinless chicken breast halves, pat dry with paper towels
- 118.29 ml honey
- 118.29 ml low sodium soy sauce
- 236.59 ml water
- 29.58 ml cornstarch
- 2.46-4.92 ml ground ginger (fresh is better)
- 2.46-4.92 ml red pepper flakes (optional)
- 14.79 ml toasted sesame seeds
- Cut chicken breast into 1 inch strips or bite size pieces.
- Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.
- Cook chicken for about 6 minutes or until no longer pink.
- Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.
- Whisk until no corn starch lumps appear.
- Pour sauce mixture into skillet with chicken.
- Cook until sauce thickens slightly.
- You can add more water if sauce is too thick.
- Sprinkle with sesame seeds.
- Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.
- Note: Since originally posting this recipe, I have tried some of the suggestions others have made. I do like it with a bit of sesame oil (be careful not to get too much, just a few drops at the end of cooking is good enough for me, but you might like more), fresh ginger is also good if you have it on hand. I have tried it with garlic and it is good that way also. I have also found that it is good with shrimp and pork. Basically what I am trying to say is, the original recipe is just a simple, quick and healthy meal I came up with when I was craving Chinese food. I thought it turned out really great and wanted to share it. I'm happy that so many of you have enjoyed it. For those of you that didn't care for it, I hope you can find one that suits your fancy some where else.
I substituted the water with fresh squeezed orange juice, and added orange zest. It was fantastic. Very quick and easy. My seven year old daughter said, "mom, this is pretty grown up food, but I really like it." :)
Tried this recipe for dinner tonight over jasmine rice and it was wonderful! I scaled it down for just one serving though. I did modify a few things. The first thing I changed was the amount of soy sauce. When I scaled my recipe for 1 serving the recipe calls for 1/8 a cup (Two Tablespoons) soy sauce. That is over 100% of the recommended daily sodium intake, so i cut that in half. My other modifications were adding a splash of cider vinegar and a splash of rice vinegar. I felt the sauce needed a tinge of tang and I think that adding these to my sauce really payed off in my final product. The spice level with the ginger and crushed red pepper were in my opinion perfection! It had just a small bit of spice in the aftertaste which is what I like in my Chinese food. This was easy and delicious! Using a 4oz chicken breast and putting this all over rice I calculated was only 430 calories, not to mention free of processed sugars or any nasty food additives. Cook this recipe up, you wont regret it!!
I love it! A chinese meal I can make for my hubby without all the mess of frying! I added about 3 tsp of minced garlic as suggested by others and doubled the sauce. I also ended up not having enough honey so I used part honey/part brown sugar and it worked out fine.