Chinese- Sesame Chicken

Chinese- Sesame Chicken

Ready in 1 hour
2.7 avg, 3 review(s) 100% would make again

Top-ranked recipe named "Chinese- Sesame Chicken"

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Try this Chinese- Sesame Chicken recipe, or contribute your own. "Ethnic" and "Tomatoes" are two of the tags cooks chose for Chinese- Sesame Chicken.

"The basic recipe is a bit bland but I recommend that you double the sauce, add to the sauce two tb garlic paste, and it needs a little heat like sriracha or something added to the sauce. If you don't have sherry, use white cooking wine or plain old white wine. If you do those things, then serve it over transparent noodles, it's quite nice. It doesn't take all that long either. "

- baltford

Ingredients

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1 tb Soy sauce
Black Pepper; to taste
1/2 ts Chinese Five spice
1 tb Maple syrup
2 tb Sesame seeds
1/2 ts Peanut oil
1 tb Dry sherry
Red Lettuce Leaves
3/4 lb Chicken Breasts, Skinless and Boneless
1 ts Fresh Ginger; chopped
3 tb Flour
1 lg Tomato; ripe

Original recipe makes 2

Servings  

Preparation

Preheat oven to 350 degrees. Cut chicken into pieces about 1 by 2 inches. Mix soy sauce, maple syrup, sherry, ginger and Chinese Five Spice together. Add chicken and marinate 20 minutes, turning once. Meanwhile, place sesame seeds on a baking tray and toast in oven for 10 minutes or until slightly brown. Drain chicken, reserving marinade. Dredge chicken in flour seasoned with a little salt and pepper. Shake off any excess. Heat oil in a non-stick skillet. Add chicken and brown, about 1 minute per side. Spoon marinade over chicken. j Reduce heat and saute another minute, or until chicken is cooked through. Remove from heat and roll chicken in sesame seeds. Wash and dry lettuce leaves. Line a serving plate with leaves, and spoon chicken on top. Cut tomato into wedges and use to garnish plate. Serves 2 Per serving: 367 calories; 44 g protein; 23 g carbohydrate; 10 g fat; 108 mg cholesterol; 389 mg sodium. Source: San Diego Union-Tribune (March 3-4, 1993) Shared by: Norman R. Brown

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The basic recipe is a bit bland but I recommend that you double the sauce, add to the sauce two tb garlic paste, and it needs a little heat like sriracha or something added to the sauce. If you don't have sherry, use white cooking wine or plain old white wine. If you do those things, then serve it over transparent noodles, it's quite nice. It doesn't take all that long either.
baltford 3 months ago
The Chinese Five spice might have been most of the reason, but I did not particularly enjoy this dish. There wasn't enough marinade left over to put over the chicken during cooking, and the amount of flour given wasn't enough to coat all the chicken either. Not my favorite dish.
Perper 2 years ago
Not a fan. Will not make this again.
pholder 2 years ago
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