"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." — Shelley
Watch video tips and tricks
hot pepper sauce
grated fresh ginger
skinless, boneless chicken breast halves, cut into bite size pieces
fresh mushrooms, quartered
green bell pepper, sliced
green onions, sliced diagonally into 1/2 inch pieces
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.
Not a bad dish at all, just kind of average and forgettable. I will give it that it calls for just good, fresh ingredients, so you're doing yourself a favor by choosing and eating this dish, particularly if you can avoid the rice you'd expect to accompany it. For extra color I used a medley of sweet mini peppers and, because I had them to use, a mix of exotic mushrooms. This needed a boost of something, not the least of which was just salt (or more soy sauce) to heighten flavors, and after I added it, it DID help. In all fairness, I do admit to skipping the ginger because I don't care for it, but I don't think you can make or break this dish on that basis alone. What I like most about this is that there's just no guilt or remorse after eating it.
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
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.
SO good! We omitted the hot pepper and mushrooms out of preference, and had to replace rice wine with rice vinegar. next time i will probably make more of the marinade because it was soooo good. i loved the combination of flavors; the lemon really gave it some fantastic kick. served it with white rice and wonton soup. will definitely make this again
Hubby loved it, kids hated it and I didn't care for it at all.
This was a bit of a disaster: I used olive oil to cook the sesame seeds exploded like firey needles all over the kitchen while I cooked the chicken. The sauce was not particularly good, and coated the pan in a thick mess. Also looked unappitizing. Granted, I changed a few things (rice wine, and only marinated for 20 min) but still.
Trpled this recipe and dumped it on a tray full of rice for a holiday buffet. It was the first item to go!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 127
Make this classic Chinese take-out chicken at home.
See how to make a simple stir-fry based on spicy Kung Pao chicken.
See how to make tender chicken and mushrooms with saucy Asian-style noodles.