Sesame Chicken

Sesame Chicken

4.4 of 5 (471)
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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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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!
    75 of 77 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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  • Incredible!
    52 of 55 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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  • 47 of 47 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!
    46 of 48 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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  • Good
    25 of 42 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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