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Amber's Sesame Chicken

Amber's Sesame Chicken

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Amber

Amber

I've been looking for a good sesame chicken recipe. I adapted a few, and this tastes something like what I think it should. I used Fish and Things Teriyaki Marinade (on this site). It tastes a lot like Mr. Yoshida's teriyaki. If you prefer, you can substitute pancake syrup for honey, and fresh ginger for five-spice powder.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 438 kcal
  • 22%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 27.7g
  • 9%
  • Protein:
  • 37.8 g
  • 76%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 325 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter.
  2. Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside.
  3. Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return onion and bell pepper to the skillet. Warm through, and serve.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

taverner
169

taverner

6/20/2006

As others have suggested, you’ll probably end up tripling the sauce amount; the fried chicken chunks generally absorb the relatively small amount of sauce mixture that is called-for very quickly. Use sesame oil (refined for high heat) for frying. I’d also recommend that you pre-mix together the teriyaki sauce and honey separately in a small dish (or measuring cup), as opposed to adding each of those separately to the chicken pieces after you put them back in the skillet. This prevents one or the other tastes from becoming overly dominant. And I would definitely *not* omit the five-spice powder, as this is the unique, exotic ingredient that has a chance to give this dish a distinctively Asian taste. The end result of this recipe is relatively unsweet; if you do like more sweetness (most restaurant-style sesame chicken is actually sweeter than this recipe) I’d add brown sugar to taste when you're at the final mix, and maybe a little soy sauce and ginger powder. Not the best I've had, but all in all, a very well-done, easy recipe!

cook_NH
114

cook_NH

12/3/2006

This can be very tasty, if you make a few changes. I halved the amount of flour, and I substituted the five-spice powder in favor of a packet of Honey Sesame seasoning mix that I found in the oriental food section of the supermarket. I used thin sliced chicken breast which browns quicker, it only took about 2-3 minutes per side. Also I used broccoli and carrots rather than the onion and peppers. Like many others had suggested, I made more sauce than called for. I tripled up on the teriyaki sauce but be cautious to not use too much honey. Don't bother to add the toasted sesame seeds until the end. I recommend keeping the red pepper flakes, as they add just a slight amount of heat. Very simple and quick to make, as well as delicious!

Sarah Jo
46

Sarah Jo

7/16/2012

I used one full red pepper in place of the green pepper and based on the previous reviews, I quadrupled the "sauce". To make quick work of the sauce and to cut down on overmixing (and by overmixing, I mean losing some of the "crust" on the chicken), I mixed the teryaki sauce and honey together before pouring it over the chicken. I do not have a wok, I made this in my cast iron skillet--I was pretty proud of that. Wok or not, this still turned out darn tasty. My husband and kids inhaled this. I made a Japanese-Style cabbage salad to go with it, my husband made a comment that those two combined would make a great lettuce wrap.

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