Our Sesame Chicken Sauce (Chinese)

Our Sesame Chicken Sauce  (Chinese) created by Tinkerbell

We tried several versions of sesame chicken and didn't really like them so we combined some of them and came up with this one. We reallly like it and all our friends that have tried it says "it taste just like the buffets! We use diced and breaded chicken but one of my freinds uses unbreded chicken or I guess you could use pork if u wanted but I haven't tried that.

Ready In:
15mins
Serves:
Units:

ingredients

directions

  • put all ingredients together in a wok and cook on med-low till barley bubbling. Toss in your chicken or whatever you are using for meat in and toss to coat stirring frequently. Enjoy!
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RECIPE MADE WITH LOVE BY

@halloweencat01
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@halloweencat01
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"We tried several versions of sesame chicken and didn't really like them so we combined some of them and came up with this one. We reallly like it and all our friends that have tried it says "it taste just like the buffets! We use diced and breaded chicken but one of my freinds uses unbreded chicken or I guess you could use pork if u wanted but I haven't tried that."
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  1. CookinginKC
    Very good flavor. Sauce still a little thin.
    Reply
  2. mama smurf
    Delicious sauce! I used cut-up boneless chicken thighs and added some sliced green onions in the sauce and towards the end of cooking I added some shredded carrots and some more green onions. DH could only go yummmmmmm. Served with recipe#131841#131841, white steamed rice and cucumbers and onions in vinegar. Definately going into my Favorites of 2012. Made for Chinese/Vietnamese New Year Tag Game.
    Reply
  3. Tinkerbell
    Our Sesame Chicken Sauce  (Chinese) Created by Tinkerbell
    Reply
  4. ImPat
    Our Sesame Chicken Sauce  (Chinese) Created by ImPat
    Reply
  5. ImPat
    This was a very quick an easy meal. I steamed some defrosted frozen rice in the microwave to serve on the side with steamed vegetables. I upped the cornflour/cornstarch to 4 teaspoons, adding the first 2 with the original sauce after it got to bubbly stage and the second 2 in the finished product. I used 700 grams skinless chicken breast for the 4 of us cut into large bite size pieces and only took less than 15 minutes to cook in the sauce, would really like to try with bone in skinless chicken and put on a longer simmer which I think would give a thick glaze and juicier meat, the breast was a little dry and would have preferred to use thighs but the DH's hates them and we both found it a little salty even though I used low sodium soy but half expected that but the DM loved it (she's a salt fiend) overall a good quick dish for mid week and would be happy to recommend and I thank you, made for Chinese Vietenamese ew Year Tag Game.
    Reply
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