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Sesame Chicken

SUBMITTED BY: Shelley PHOTO BY: Anne Marie

"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."

RECIPE RATING:

Read Reviews (30)

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SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 teaspoons cornstarch
2 tablespoons rice wine
1 tablespoon lemon juice
1 tablespoon soy sauce
1 dash hot pepper sauce
1 tablespoon grated fresh ginger
1 clove crushed garlic
1 pound skinless, boneless chicken breast halves, cut into bite size pieces
2 tablespoons sesame seeds
1 tablespoon sesame oil
2 tablespoons vegetable oil
4 ounces fresh mushrooms, quartered
1 green bell pepper, sliced
4 green onions, sliced diagonally into 1/2 inch pieces

DIRECTIONS

To Make Marinade: In a nonporous dish or bowl blend cornstarch with wine or sherry; then stir in lemon juice, soy sauce, hot pepper sauce, ginger and garlic. Blend together and stir in chicken strips. Cover dish and refrigerate to marinate for 3 to 4 hours.
In a wok or large skillet, place sesame seeds and dry-fry over medium heat, shaking the wok, until the seeds are a golden brown color. Remove seeds and set aside.
To same wok or skillet add sesame oil and vegetable oil and heat slowly. Drain chicken, reserving marinade, and stir-fry in wok a few pieces at a time, until browned. Remove chicken with a slotted spoon and set aside.
Add mushrooms and green bell pepper to same wok or skillet and stir-fry for 2 to 3 minutes. Add the scallions and stir-fry 1 minute more. Return chicken to wok, together with reserved marinade, and stir over medium high heat for another 2 to 3 minutes, or until the ingredients are evenly coated with the glaze. Sprinkle toasted sesame seeds on top and serve immediately.

FOOTNOTE

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

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REVIEWS

Reviewed on Feb. 11, 2004 by JMULINIX

Recipe went really well at a dinner party. There was no leftovers. However it is not like the... MORE

Reviewed on Jan. 17, 2006 by Joel G. Allen

Though the cook might feel this will destroy the recipe: To get that wonderful crisp bredding... MORE

Reviewed on Nov. 18, 2005 by TchrJrHi

First attempt at making Chinese food...and it turned out really well. I have never had this... MORE

Reviewed on Feb. 27, 2007 by sarellano

Hubby loved it, kids hated it and I didn't care for it at all. MORE

Reviewed on Jan. 11, 2006 by Lauren B.

This was a bit of a disaster: I used olive oil to cook the sesame seeds exploded like firey... MORE

Reviewed on Dec. 23, 2005 by amydoll

This was not that good. It was sort of bland and it looked terrible. The chicken was the color... MORE

Reviewed on Sep. 12, 2006 by Aly

SO good! We omitted the hot pepper and mushrooms out of preference, and had to replace rice... MORE

Reviewed on Jan. 10, 2006 by DBC

Trpled this recipe and dumped it on a tray full of rice for a holiday buffet. It was the... MORE

Reviewed on Dec. 12, 2005 by newmommy

This was fantastic!! My husband and I both loved it. Even though we didn't have any sesame... MORE

Reviewed on Dec. 8, 2005 by Adelaida colon

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