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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/2 pounds - boneless, skinless chicken breasts
  • 1/4 teaspoons - salt
  • 1/4 teaspoons - pepper
  • 1 tablespoons - whole wheat flour
  • 1 tablespoons - toasted sesame oil
  • 1/2 teaspoons - olive oil
  • 2 cloves - garlic
  • 1 tablespoons - low-sodium soy sauce
  • 1 tablespoons - brown sugar
  • 1 tablespoons - white vinegar
  • 1/2 cups - low-sodium chicken stock
  • 1 tablespoons - sesame seeds
  • 1 tablespoons - black sesame seeds
  • Directions:

    Preheat the oven to 400 degrees.
    In a small bowl, whisk the chicken stock, brown sugar, sesame oil, garlic, soy sauce, and white vinegar together. Set aside.
    In another bowl, toss the chicken with salt, pepper, and flour.
    In a large pan (make sure it’s oven safe) heat the olive oil over medium heat. Once hot, add the chicken in one layer. Cook for three minutes on one side until seared and then flip and cook for another three minutes on the other side.
    Turn off the heat and pour the chicken stock mixture over the chicken, stirring to combine.
    Place the entire pan in the oven and cook for 20 minutes. Then toss the chicken with sesame seeds and serve.

    Brief Description

    An easy dish that takes no time to prepare and tastes like real take-out sesame chicken.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 30 min


    This dish can be served in a million ways - as a rice bowl with veggies, over Asian inspired greens as a salad, as an Asian burrito with Sriracha for hot sauce, or with the chicken cut into longer strips and served as chicken fingers.


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    Posted On:

    June 13, 2014

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