Sesame Chicken

Toss the fried chicken in orange sauce for an easy variation on this dish.

Serves: 2Hands-on: 25 minutesTotal: 55 minutesDifficulty: Easy

Serves: 2

Ingredients

  • ½ lb. boneless, skinless chicken breast, cut into bite-sized cubes
  • 1 Tbsp. soy sauce
  • 1 egg white
  • 3 tsp. cornstarch, divided
  • ⅓ cup plus 4 tsp. water, divided
  • 1 Tbsp. vinegar
  • 1 Tbsp. granulated sugar
  • ½ tsp. chili paste
  • 2 Tbsp. vegetable oil, divided
  • 1 thin slice ginger
  • 2 cloves garlic, chopped
  • 1 scallion, finely chopped
  • 1 Tbsp. toasted sesame seeds

Directions

  • Place the chicken in a bowl, and combine with the soy sauce, egg white, and 1 teaspoon cornstarch. Marinate the chicken in the refrigerator for 30 minutes.
  • In a medium bowl, combine ⅓ cup water, vinegar, sugar, and the chili paste.
  • In a separate bowl, dissolve 2 teaspoons cornstarch in 4 teaspoons water. Set aside.
  • Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1½ tablespoons oil. When the oil is hot, add the ginger. Let brown for 2–3 minutes, then remove from the pan.
  • Add the chicken. Cook the chicken cubes until they turn white and are nearly cooked through—about 3–4 minutes. Remove the chicken from the pan and drain on a plate lined with paper towels.
  • Heat ½ tablespoon oil in the same wok or skillet. When the oil is hot, add the garlic and scallion. Stir-fry for 10 seconds.
  • Add the vinegar sauce. Bring to a boil. Add the cornstarch and water mixture, stirring to thicken.
  • After a minute when the sauce has thickened, add the chicken back into the pan. Stir-fry until it is browned and cooked through. Garnish with the toasted sesame seeds.

Recipe Information

Serves: 2

Ingredients

  • ½ lb. boneless, skinless chicken breast, cut into bite-sized cubes
  • 1 Tbsp. soy sauce
  • 1 egg white
  • 3 tsp. cornstarch, divided
  • ⅓ cup plus 4 tsp. water, divided
  • 1 Tbsp. vinegar
  • 1 Tbsp. granulated sugar
  • ½ tsp. chili paste
  • 2 Tbsp. vegetable oil, divided
  • 1 thin slice ginger
  • 2 cloves garlic, chopped
  • 1 scallion, finely chopped
  • 1 Tbsp. toasted sesame seeds

Directions

  • Place the chicken in a bowl, and combine with the soy sauce, egg white, and 1 teaspoon cornstarch. Marinate the chicken in the refrigerator for 30 minutes.
  • In a medium bowl, combine ⅓ cup water, vinegar, sugar, and the chili paste.
  • In a separate bowl, dissolve 2 teaspoons cornstarch in 4 teaspoons water. Set aside.
  • Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1½ tablespoons oil. When the oil is hot, add the ginger. Let brown for 2–3 minutes, then remove from the pan.
  • Add the chicken. Cook the chicken cubes until they turn white and are nearly cooked through—about 3–4 minutes. Remove the chicken from the pan and drain on a plate lined with paper towels.
  • Heat ½ tablespoon oil in the same wok or skillet. When the oil is hot, add the garlic and scallion. Stir-fry for 10 seconds.
  • Add the vinegar sauce. Bring to a boil. Add the cornstarch and water mixture, stirring to thicken.
  • After a minute when the sauce has thickened, add the chicken back into the pan. Stir-fry until it is browned and cooked through. Garnish with the toasted sesame seeds.

Nutrition Information

Nutrition Information
Amount per serving
Calories230
Total Fat10g
Saturated Fat1g
Cholesterol55mg
Sodium320mg
Total Carbohydrate14g
Dietary Fiber1g
Sugars7g
Protein23g