You know when I’m in a hurry on the way home from work; I stop at the local Chinese carryout restaurant and pick up some Sesame chicken for dinner. The one by my house is pretty darned good but their prices have been rising of late. The problem with Chinese restaurant Sesame chicken is that they usually bread it heavily and deep-fry it before they add the sauce, making it not such a healthy alternative to other fast food options. Some places even add MSG. In addition they often use dark meat, which is ok for some people but I like the white meat better. Grocery store chicken breast tenderloins are very reasonable in price and it’s not as hard as you think to whip up your own Sesame chicken. Of course if you are a dark meat lover you can always substitute the tenderloins for boneless skinless thighs! This chicken is moist, tender and so yummy that my husband who is not a second helping kind of guy usually has seconds of this dish!
Easy Sesame chicken recipe
2 lb. package Chicken breast tenderloins cut into one-inch chunks
1 large sweet red pepper or 8 small sweet peppers (sold in bags)
1 large sweet onion
Lt. Olive oil for cooking
White or jasmine rice cooked per package directions
Plastic zip lock bag
¼ c. all purpose flour
2 tbsp. Sesame seeds
1 tsp. crushed red pepper (If you like it spicy you can add more)
1 tsp. poultry seasoning
½ tsp. salt
¼ tsp. black pepper
3 tbsp. Butter
1 tbsp. Flour
¼ c. teriyaki sauce
2 tbsp. Honey
1 tbsp. Pancake syrup
2 tbsp. sesame seeds
Put all the coating mix in a large zip lock bag and add the breast pieces one at a time to coat. Meanwhile add a couple of teaspoons of light olive oil into a deep non-stick skillet and heat on medium. Add the chicken pieces into the skillet and cook for about 5 minutes; turn the pieces to brown on the other side. Remove the chicken to a large bowl and set aside.
Cut the peppers and onions into one inch sized pieces. Add a bit more oil into the same pan you cooked the chicken and sauté the peppers and onions for 3 or four minutes on medium heat. Remove them to the bowl with the chicken and make the sauce.
Add the two tablespoons of butter to the same pan. Melt the butter on medium heat and then whisk in the flour. Add the teriyaki sauce stirring to blend. Turn heat to low and add the honey and pancake syrup. Mix the chicken, peppers and onions into the sauce. Add the extra 2 tbsp. of sesame seeds and stir well. Serve with hot cooked rice.
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