1 tb Brown Sugar; OR brown sugar -substitute(that's 4 me) 3 tb Reduced-sodium soy sauce; 1 ts Sesame seeds; 1 tb Seasame Seeds; 2 cl Garlic; chopped 1/8 ts Black pepper; Freash 4 oz Chicken breast halves; - with skin removed Combine all ingredinets except chicken in a shallow dish. Mix well. Add chicken, turning to coat. Cover and marinate in the refrigerator at least 2 hours. Remove chicken from marinate. Put the marinade aside. Grill 4 to 5 inches from medium-hot coals for 15 inches from medium-hot for 15 minutes. Turn and baste frequently with reserve marinade. Serves 4. Food Exchanges per serving: 1 FAT EXCHANGE + 3 LEAN MEATS CHO: 70g; FAT: 7.5g CAL: 205 Brought to you and yours by Nancy O'Brion and her Meal-Master
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Ingredients for Sesame Chicken:
- Boneless Chicken thighs, cut into 1” pieces- 350 gms
Other Ingredients: - Corn Flour- 3 tbsp measure - Corn Slurry- 1 tsp corn flour mixed in 4 tbsp water - Sesame Oil- 2 tsp - White Sesame Seeds- 2 tsp - Spring Onion Greens- 3 tbsp - Oil for deep frying
Preparation: - Cut the boneless chicken thighs into 1” pieces. Marinate with items specified. Mix well and set aside for 30 mins. After 30 mins add the corn flour and mix well to make it ready for frying. - Take a small bowl and add all the ingredients specified for the sauce. Mix and set aside for use later. Make sure the sugar is dissolved before adding it to the wok later.
Process: - Heat oil in a pan/wok for deep frying. - Drop in the battered chicken pieces one at a time to not crowd the pan. Fry on medium heat for around 5-6 mins till golden. Remove and keep on a plate. Fry the rest in batches. - Now take a wok and heat it. - Mix the sauce once to make sure the sugar is dissolved and add it to the wok. - Keep stirring it on medium heat for 1-2 mins till the sauce is cooked and starts thickening. - Add the corn slurry, mix and cook it for a minute and then add the fried chicken pieces. - Mix it well and then add the sesame oil. Stir fry it on high heat for another minute till the chicken pieces are coated well with the sauce. - Once nearly thickened, add the sesame seeds, give a mix and then add the chopped spring onion greens. Stir fry for a minute and serve hot.
For the Teriyaki Sauce: - Light Soy Sauce- 3 tbsp (Preferably Kikkoman) - Brown Sugar- 3 tbsp - Apple Cider Vinegar- 1 tsp - Sesame oil- 1 tbsp - Ginger grated- 1 tsp - Garlic grated- 1 tsp
Other Ingredients: - Salt for seasoning- 1/4 tsp - Pepper powder for seasoning- 1/4 tsp - Oil for pan frying the chicken- 1.5 tbsp - Sesame seeds- 1 tsp (as garnish) - Spring onion greens, chopped- 2 tbsp (as garnish)
Preparation: - Cut the boneless thighs into bite sized chunks. - Grate the ginger & garlic and prepare the Teriyaki Sauce.
Process: - Heat oil in a pan and then add the chicken pieces. Season with salt and pepper powder. - Fry on high heat for 5-6 mins till the water dries up and the meat is browned. - Now add the Teriyaki Sauce (prepared earlier), give a mix and cook on medium heat for 3-4 mins till the sauce is absorbed and coats the chicken pieces. - Garnish with the sesame seeds and chopped spring onion greens.
Sesame chicken was always one of my favorite dishes to order from chinese takeout as a kid.. but now that I'm older I can make it myself -- here's how!
recipe here:
marinade: chicken thighs salt + pepper garlic cloves baking soda soy sauce egg white
equal parts flour + cornstarch cornstarch slurry (mixed with water)