Family Alive

Brian, Kristine, Analise, and Josiah Toone

What’s Cooking… Sesame Chicken

18th January 2008

Sesame Chicken
6 servings
21 min total, 5 min prep

  • 6 boneless skinless chicken breasts
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1/2 cup water
  • 1 tablespoon cornstarch
  • 1 teaspoon ground ginger
  • 1 teaspoon red pepper flakes (optional)
  • 1 tablespoon toasted sesame seeds

Cut chicken breast into 1 inch strips. Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat. Cook chicken strips for about 6 minutes until no longer pink.
Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes. Whisk until no corn starch lumps appear.
Pour sauce mixture into skillet with chicken. Cook until sauce thickens slightly. (You can add more water if sauce is too thick.) Sprinkle with sesame seeds.
Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.

*I served this with brown rice, steamed veggies and, in a last minute addition for Brian, a box of Toasted Sesame Rice Noodles from Thai Kitchen. Delicous!
*I only used 3 large chicken breasts, marked as 1.8lbs. It was plenty, and if there had been more chicken, I would have probably wanted the sauce doubled.
*Be careful toasting sesame seeds. I’ve burned more batches in my toaster oven than I care to count (the smell of even a small batch permeates the whole house, and it stays around for a while). This time I put them in my tiny skillet, tossed them over medium heat, and it only took a couple minutes until they were just right.

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