Sesame Chicken Recipe

Chicken breast: Cut into bite-sized pieces, this is the main protein for the dish.

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

Sesame oil: Provides a distinct, nutty aroma and taste.

Honey: Balances the savory elements with a touch of sweetness.

Rice vinegar: Adds a mild acidity to the marinade.

Toasted sesame seeds: Sprinkled on top for added texture and flavor.

Garlic: Minced to infuse the marinade with its pungent, aromatic qualities.

Ginger: Grated to add a warm, spicy note.

Cornstarch: Mixed with water to thicken the sauce.

When marinating the chicken, ensure that each piece is evenly coated with the soy sauce, sesame oil, honey, rice vinegar, minced garlic, and grated ginger. This will help the flavors penetrate the meat more effectively. For an even deeper flavor, consider marinating the chicken for a longer period, such as 1-2 hours, in the refrigerator. When cooking, make sure the skillet is hot before adding the chicken to achieve a nice sear and lock in the juices.

• 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 cooking, though it won't provide the same nutty flavor as sesame oil.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and can be used as a vegan alternative.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tanginess.

• toasted sesame seeds - Substitute with chia seeds: Chia seeds can add a similar crunch, though they won't have the same nutty flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can be used for a similar flavor, though fresh garlic is more aromatic.

• grated ginger - Substitute with ground ginger: Ground ginger can be used, but it has a more concentrated flavor, so use less.

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

• Allow the sesame chicken to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled chicken into an airtight container. For best results, use containers that are shallow and wide to ensure even cooling and reheating.

• If you plan to consume the sesame chicken within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days.

• For longer storage, place the chicken in a freezer-safe container or a heavy-duty freezer bag. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date and contents. This will help you keep track of how long the sesame chicken has been stored.

• When you're ready to reheat, thaw the chicken in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture of the dish.

• Reheat the sesame chicken in a skillet over medium heat. Add a splash of water or chicken broth to prevent it from drying out. Stir occasionally until heated through.

• Alternatively, you can reheat the chicken in the microwave. Place it in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat in 1-minute intervals, stirring in between, until hot.

• To maintain the crunch of the toasted sesame seeds, you can sprinkle a fresh batch over the reheated chicken just before serving.

• Enjoy your reheated sesame chicken with a side of steamed vegetables or over a bed of rice for a complete meal.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of water or chicken broth to the skillet to prevent the chicken from drying out.
  3. Add the leftover Sesame Chicken and stir occasionally until heated through, about 5-7 minutes.
  4. If the sauce has thickened too much, add a bit more liquid to achieve the desired consistency.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Sesame Chicken in an oven-safe dish and cover with aluminum foil to retain moisture.
  3. Bake for 15-20 minutes, or until the chicken is heated through.
  4. Stir halfway through to ensure even heating.

• Microwave Method:

  1. Place the Sesame Chicken in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Continue heating in 30-second intervals until the chicken is hot.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the Sesame Chicken in the steamer basket.
  3. Cover and steam for 5-7 minutes, or until heated through.
  4. This method helps retain the moisture and tenderness of the chicken.

• 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. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for doneness and heat for an additional 1-2 minutes if necessary.

• Mixing bowl: A large bowl used to combine the marinade ingredients and chicken pieces.

• Skillet: A flat-bottomed pan used to cook the marinated chicken over medium-high heat.

• Spatula: A tool used to stir and turn the chicken pieces while cooking.

• Measuring spoons: Used to measure out the soy sauce, sesame oil, honey, rice vinegar, and cornstarch.

• Garlic press: A tool to mince the garlic cloves efficiently.

• Grater: Used to grate the ginger for the marinade.

• Small bowl: Used to mix the cornstarch with water before adding it to the skillet.

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

• Tongs: Useful for handling the chicken pieces while cooking.

• Measuring cup: Used to measure the water for the cornstarch mixture.

Marinate ahead: Prepare the marinade and chicken the night before to save time on busy days.

Pre-minced garlic and ginger: Use store-bought minced garlic and grated ginger to cut down on prep time.

Batch cook: Double the recipe and freeze half for a quick meal later.

Use a non-stick skillet: A non-stick skillet ensures easy cleanup and faster cooking.

Pre-toast sesame seeds: Toast sesame seeds in bulk and store them for future use.

Cornstarch slurry: Mix cornstarch and water in advance and keep it ready to thicken the sauce quickly.