This Sesame Chicken was one of the recipes I was known for in college, I even included it in my Senior Capstone project: a cookbook! At least twice a month, Bill requests that I make this Sesame Chicken for dinner; in fact, I’m relatively convinced it’s one of the reasons he married me. The reason this recipe has gotten me a husband and college notoriety is simply because it’s so darn tasty! This dish fills you up without loading you down with heavy breaded chicken and gelatinous sauce. Imagine the classic Chinese take-out, but with fresh ingredients and no sickly-sweet aftertaste. With the simply cooked chicken and a basic sauce, this recipe is clean, quick and delicious!
- 6 boneless, skinless chicken breasts
- ¼ cup honey
- ¼ cup soy sauce
- ½ cup water
- 1 Tablespoon cornstarch
- ³/4 teaspoon ground ginger
- 1 Tablespoon sesame seeds
- Cut chicken breasts into 1″ cubes. Heat a large non-stick skillet on medium-high heat and cook chicken until cooked through.
- Mix together honey, soy sauce, water, cornstarch and ground ginger. Whisk together well until all cornstarch lumps disappear.
- Pour sauce mixture into skillet with the chicken, sprinkle with sesame seeds and cook uncovered for 2 minutes, or until sauce begins to thicken.
- Cover skillet and simmer for 10 minutes, or until chicken begins to absorb thickened sauce.
This ManckWhite favorite is easy to throw together, with a delicious sauce even better than a restaurant. Serve it over white or fried rice for a filling and tasty dinner. Enjoy!