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Sesame Chicken

Sesame Chicken

Shelley

Shelley

This dish is the real deal, with sesame seeds and oil, veggies, rice wine and spices. A marinated stir-fry chicken dish that will loudly proclaim, 'Open, Sesame!' to your delighted taste buds.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 28.8 g
  • 58%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 312 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. To Make Marinade: In a nonporous dish or bowl blend cornstarch with wine or sherry; then stir in lemon juice, soy sauce, hot pepper sauce, ginger and garlic. Blend together and stir in chicken strips. Cover dish and refrigerate to marinate for 3 to 4 hours.
  2. In a wok or large skillet, place sesame seeds and dry-fry over medium heat, shaking the wok, until the seeds are a golden brown color. Remove seeds and set aside.
  3. To same wok or skillet add sesame oil and vegetable oil and heat slowly. Drain chicken, reserving marinade, and stir-fry in wok a few pieces at a time, until browned. Remove chicken with a slotted spoon and set aside.
  4. Add mushrooms and green bell pepper to same wok or skillet and stir-fry for 2 to 3 minutes. Add the scallions and stir-fry 1 minute more. Return chicken to wok, together with reserved marinade, and stir over medium high heat for another 2 to 3 minutes, or until the ingredients are evenly coated with the glaze. Sprinkle toasted sesame seeds on top and serve immediately.
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Reviews

Joel G. Allen
50

Joel G. Allen

1/17/2006

Though the cook might feel this will destroy the recipe: To get that wonderful crisp bredding that goes soggy after 10 min in a thick, rich, gooey sauce shake the chicken in plastic bag with a mixture 1 egg to 5-6 tsp (<~1/4 cup) cornstarch. Fry in oil at ~350 til chicken is cooked. Doing this after the marinade will preserve that flavor; so one could find a different outter sauce to give the dish more heterogeneity or complexity if one were so inclined. Different tastes is what keeps a dish from being boring.

JMULINIX
43

JMULINIX

2/11/2004

Recipe went really well at a dinner party. There was no leftovers. However it is not like the Sesame Chicken I find at most Chinese Restraunts

Momof2
19

Momof2

11/18/2005

First attempt at making Chinese food...and it turned out really well. I have never had this at a restaurant before so I have nothing to compare it to, but we liked it. I didn't add the peppers or mushrooms (didn't have them on hand), but I did add pineapple chunks and cashews. We served with white rice and it was good. Will make again...thanks for the post.

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