Sesame Chicken Recipe

Chicken breast: Cut into bite-sized pieces, this forms the protein base of the dish.

Soy sauce: Adds a salty, umami flavor to the marinade and sauce.

Sesame oil: Provides a rich, nutty flavor essential for the dish.

Cornstarch: Helps to thicken the sauce and gives the chicken a slight crispiness.

Sesame seeds: Adds texture and a nutty flavor to the final dish.

Garlic: Minced to release its pungent, aromatic qualities.

Ginger: Minced to add a warm, spicy note.

Honey: Provides sweetness and helps to balance the flavors.

Rice vinegar: Adds acidity and a slight tang to the sauce.

Vegetable oil: Used for cooking the chicken to a golden brown.

When preparing the chicken, ensure that the pieces are cut uniformly to promote even cooking. Marinating the chicken in the soy sauce, sesame oil, and cornstarch mixture not only infuses flavor but also helps to tenderize the meat. When cooking, make sure the skillet is adequately heated before adding the chicken to achieve a nice sear, which locks in the juices and enhances the overall taste.

• chicken breast - Substitute with tofu: Tofu is a great plant-based alternative that absorbs flavors well and provides a similar texture.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used for its healthy fats, though it will have a different flavor profile.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a good thickening agent and works similarly to cornstarch.

• sesame seeds - Substitute with chia seeds: Chia seeds provide a similar crunch and nutritional benefits.

• garlic - Substitute with shallots: Shallots offer a milder flavor but can still enhance the dish.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, though slightly more citrusy.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can be used in equal amounts.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used as a direct replacement.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• Allow the sesame chicken to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled chicken into an airtight container. Make sure to use a container that seals well to maintain freshness.
• For short-term storage, place the container in the refrigerator. The sesame chicken will stay fresh for up to 3-4 days.
• If you plan to store the chicken for a longer period, consider freezing it. Portion the sesame chicken into individual servings for convenience.
• Use freezer-safe containers or heavy-duty freezer bags for freezing. Label each container or bag with the date to keep track of storage time.
• When ready to reheat, thaw the sesame chicken in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture.
• Reheat the chicken in a skillet over medium heat, adding a splash of water or chicken broth to prevent drying out. Stir occasionally until heated through.
• Alternatively, you can reheat in the microwave. Place the sesame chicken in a microwave-safe dish, cover with a microwave-safe lid or wrap, and heat on medium power in 1-minute intervals, stirring in between, until hot.
• Garnish with fresh sesame seeds and a drizzle of sesame oil before serving to refresh the flavors.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of vegetable oil or sesame oil to the skillet.
  3. Add the leftover sesame chicken to the skillet.
  4. Stir occasionally, cooking until the chicken is heated through, about 5-7 minutes.
  5. If the sauce has thickened too much, add a tablespoon of water or chicken broth to loosen it up.

• Microwave Method:

  1. Place the sesame chicken in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the chicken halfway through to ensure even heating.
  5. If needed, microwave for an additional 1-2 minutes until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the sesame chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, or until the chicken is heated through.
  5. Stir halfway through the reheating process to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the sesame chicken in the air fryer basket in a single layer.
  3. Air fry for 5-7 minutes, shaking the basket halfway through.
  4. Check to ensure the chicken is heated through and the sauce is slightly caramelized.

• Steamer Method:

  1. Place the sesame chicken in a heatproof dish that fits inside your steamer.
  2. Fill the steamer with water and bring it to a boil.
  3. Place the dish in the steamer and cover.
  4. Steam for 5-10 minutes, or until the chicken is heated through.
  5. Stir occasionally to ensure even heating.

• Mixing bowl: A large bowl used to combine the chicken with soy sauce, sesame oil, and cornstarch.

• Skillet: A flat-bottomed pan used to cook the chicken and later to combine it with garlic, ginger, honey, rice vinegar, and sesame seeds.

• Spatula: A tool used to stir and flip the chicken pieces while cooking in the skillet.

• Measuring spoons: Used to measure out the soy sauce, sesame oil, cornstarch, sesame seeds, honey, and vegetable oil accurately.

• Measuring cup: Used to measure the rice vinegar and honey.

• Knife: Used to cut the chicken breast into bite-sized pieces and to mince the garlic and ginger.

• Cutting board: A surface used to safely cut the chicken and mince the garlic and ginger.

• Garlic press: An optional tool to easily mince the garlic.

• Grater: An optional tool to grate the ginger if you prefer a finer texture.

• Serving dish: A plate or bowl used to serve the finished sesame chicken.

• Tongs: Used to handle and turn the chicken pieces while cooking in the skillet.

Prep ingredients ahead: Cut the chicken breast and mince the garlic and ginger the night before to save time.

Use pre-minced garlic and ginger: Opt for store-bought minced garlic and ginger to cut down on prep time.

Marinate in advance: Combine the chicken with soy sauce, sesame oil, and cornstarch and let it marinate overnight for quicker cooking.

One-pan method: Use a large skillet to cook everything in one go, reducing the need for multiple pans and cleanup.

Measure sauces beforehand: Pre-measure the honey and rice vinegar to streamline the cooking process.