Prep 10 mins
Cook 25 mins
Chicken in a simple sesame-lemon sauce. Using a lower sodium chicken broth, the dish can be healthy as well. Serve over a bed of hot cooked rice.
- 4 boneless skinless chicken breast halves
- 2 tablespoons toasted sesame oil
- 1⁄8 teaspoon pepper (or to taste)
- 2⁄3 cup reduced-sodium chicken broth
- 3 scallions, thinly sliced (about 1/8 cup)
- 1 tablespoon sesame seeds, toasted
- 1⁄2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- Rinse and pat dry chicken breasts with paper towels.
- Pour sesame oil onto a deep plate or into a shallow bowl and dredge chicken breast so both sides are coated with oil.
- Place chicken on the unheated rack of a broiler pan, sprinkle with pepper and broil 4-5 inches from heat for about 5 minutes or until meat is cooked through and no longer pink.
- Meanwhile, in a medium saucepan, combine chicken broth, scallions, sesame seed, lemon zest, lemon juice, and cornstarch.
- Cook and stir over low-medium heat until sauce becomes thickened and bubbly and transparent, then cook for 1 minute more.
- Pour sauce over chicken and serve immediately.
- (If serving over rice, place chicken over rice before topping with sauce).
This was good. I doubled the sauce mixture, just to be sure I had enough. That worked well if you think you might have some leftovers. It has a light, lemony taste.
This was a delicious way to make chicken! Very easy to prepare and a great citrus flavor without being TOO lemony. I will be making this again, and would recommend it to anyone who loves Sesame Chicken with a twist. :) Thank you!! :o)