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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 299.8
  • Total Fat: 17.6 g
  • Cholesterol: 70.2 mg
  • Sodium: 738.3 mg
  • Total Carbs: 7.0 g
  • Dietary Fiber: 1.2 g
  • Protein: 28.2 g

View full nutritional breakdown of Sesame Chicken calories by ingredient
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Sesame Chicken

Submitted by: PISCESWOMAN87
Sesame Chicken

Introduction

This sesame chicken recipe is a slimmed-down and healthier version of the sesame chicken from PF Chang's and other Chinese restaurants.

This sesame chicken recipe is a slimmed-down and healthier version of the sesame chicken from PF Chang's and other Chinese restaurants.


Number of Servings: 4

Ingredients

    1 pound (16 ounces) boneless skinless chicken breast, cut into bite sized chunks.
    3 Tbsp soy sauce
    3 Tbsp olive oil
    2 Tbsp raw cane sugar
    1 tsp honey
    1/2 tsp garlic powder
    1/4 cup white, untoasted sesame seeds
    liberal pinches of black pepper, ground ginger and ground cinnamon

Directions

I love the sesame chicken you can find at many American Chinese restaurants, such as P.F. Chang's. Sadly, it doesn't love me, so I decided I would make a version that isn't battered and deep fried. This version is baked, so it isn't exactly like the kind from the restaurants. But, I think it's a good substitute for when you're really craving some sesame chicken!

Feel free to add some veggies. Broccoli would be good in this, I'm sure. I'll try it next time I make this. I just didn't have any on hand this time. I need to go shopping soon!
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Combine all ingredients except chicken in a bowl.

Add chicken, mix together well so the chicken is thoroughly coated in the marinade, cover and let it sit in the fridge for 2 hours or so.

Preheat oven to 350 degrees.

Arrange chicken on a cookie sheet, and pour liquid on top of it.

Bake in oven for 5 minutes, flip chicken pieces with a spatula, and bake for another 5 minutes, or until done.

Serve with brown rice (not included in the Nutritional Info, because everybody likes different amounts of rice, or some might even not want rice at all.)

Makes 4 4-oz servings.







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Member Ratings For This Recipe


  • Incredible!
    59 of 60 people found this review helpful
    This was great - loved it - I left out the sugar using only honey - added chili flakes for a kick and half sesame oil half olive oil and about a TBS Teriaki sauce. Turned out great over rice. - 11/5/09

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  • 43 of 43 people found this review helpful
    Scrumptious! I have made this numerous time and use only 1 tablespoon of olive oil. - 11/1/09

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  • Incredible!
    42 of 43 people found this review helpful
    This was great, we baked the chicken but left the sauce out, we then added 1tsp cornstarch/1tsp water to a sauce pan and made a thicker sauce. we then added the chicken back in and ate it over rice! Incredible - 4/4/10

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  • Incredible!
    38 of 40 people found this review helpful
    this was EXCELLENT!!!! I did as others suggested, tossed chicken in flour then stir fried in 1 tbsp. hot oil. Brought sauce to boil in separate pot then added 1tsp cornstarch/1tsp water to thicken, added to cooked chicken. Used only 1 tbsp oil in sauce 1/2 toasted sesame/1/2 olive oil. YUM!! THANX! - 12/2/10

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  • Incredible!
    20 of 20 people found this review helpful
    Made this tonight and OMG it's gooooooooooood! Even my DH loved it, and trust me, he likes his chicken fried! This may be the turning point that I needed for him! The touch of corn starch was a good hint, but I think it would work with or without it. - 11/3/09

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  • Good
    18 of 34 people found this review helpful
    For me a big part of seasme chicken is the breading, not just the sauce I think it might be better if you coated the chicken pieces in whole whaet flour and then fried with the olive oil and made the sauce seperate, that would get a truer to seasme chicken texture, and wouldn't add too many cals - 11/3/09

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  • Very Good
    16 of 16 people found this review helpful
    Next time I would lose the cinnamon...it gave it more of a curry kind of flavor. I added red pepper flakes to give it a general tso's kind of flare and it was delish. I will definitely make this again. The whole family enjoyed it! - 1/16/10

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  • Incredible!
    15 of 15 people found this review helpful
    Made some minor changes but this turned out AWESOME! I used Lesser Sodium Soy Sauce, decreased OliveOil to 1 tbsp, used brown sugar, 1/8 c. sesame seeds, juice from small, freshly sqzed orange. To cut total time, sauteed chicken in Olv.Oil then added other ingr. and simmered to reduce and thicken. - 1/9/11

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  • Incredible!
    13 of 13 people found this review helpful
    Loved it!!!!! Used brown sugar and it was perfect! Will make again! used only 1/8th a cup of sesame seeds and it was great! - 8/20/10

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  • Incredible!
    13 of 30 people found this review helpful
    This is going in my recipe book for when I start cooking. It sounds absolutely wonderful. Who doesn't like Chinese food and especially PF Chang?? - 10/30/09

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  • Incredible!
    11 of 11 people found this review helpful
    Too good to be true, I LOVED THIS RECIPE. I'll be making this OFTEN. I didn't have brown sugar on hand, so I used regular sugar and it came out great. Also, I had to cook 7 mins on one side and 13 on the other. Chicken was very tender. Thanks bunches! - 9/16/10

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  • Incredible!
    11 of 12 people found this review helpful
    Delicious! I made it tonight and my husband and I loved it. We ate it with stir fry vegetables and rice. Thanks for the great recipie! - 12/4/09

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  • Very Good
    11 of 11 people found this review helpful
    I served over guilt free stir fry veggies instead of the rice. Worked for me! - 11/24/09

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  • Incredible!
    10 of 10 people found this review helpful
    WOW! I doubled this recipe and served it with "fried" rice (Kikkom?? seasoning mix). It is unanimously loved by my DH, 15 yr. old, 2- 13 yr. olds, and my 10 year old!!!! It's a miracle! I used less olive oil and replaced honey with Agave Nectar! Thanks, yum yum! - 7/24/10

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  • Incredible!
    9 of 16 people found this review helpful
    going to fix this one but use low sodium soy sauce - 11/4/09

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  • 8 of 21 people found this review helpful
    great flavor, but 16 gr. fat!!!! That's more than I would consider a "healthy' recipe - 9/21/10

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  • Incredible!
    8 of 9 people found this review helpful
    Delicious!! My husband and I loved it! Had it with stir fry veggies and brown rice too. Will definitely make it again! - 12/1/09

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  • Incredible!
    7 of 7 people found this review helpful
    Super yummy! I added pineapple for the last five minutes, and it added a little extra sweetness. Will definitely make this again. - 7/11/10

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  • 5 of 5 people found this review helpful
    Reduced olive oil to 1 tablespoon which cut points by 2 making it a very reasonable number for me, (WW member). - 9/21/10

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  • Incredible!
    5 of 5 people found this review helpful
    Absolutely delicious! After reading some of the other comments, I too used half sesame oil, half EVOO in the marinade. Served with brown rice and a side of stir-fry veggies. I will definitely be making this again! - 2/21/10

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  • Good
    4 of 4 people found this review helpful
    Good recipe. My husband devoured it which makes me happy too. - 1/17/10

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  • Very Good
    3 of 7 people found this review helpful
    I plan to make this one tonight but use low sodium soy sauce instead. I may leave out the cinnamin but the rest sounds delish! - 1/1/11

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  • Incredible!
    3 of 4 people found this review helpful
    just love it - 11/4/09

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  • Incredible!
    3 of 5 people found this review helpful
    Wonderful! - 11/3/09

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  • 2 of 6 people found this review helpful
    I cant wait to try this I am going to the store today and get what I need to make it thank you!!! - 12/26/10

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