Easy Sesame Chicken

Easy Sesame Chicken

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  1. Easy Sesame Chicken

    Sesame chicken is often one of the most eaten dishes in a Chinese restaurant. It’s not a surprise to walk into a restaurant for a buffet, and find that the sesame chicken is all but gone. You can buy sesame chicken in the grocery store, but it’s never quite the same, whether it’s frozen or in a quick-heat container. So here’s an easy to follow recipe so you can enjoy sesame chicken right at home.


    • 1 pound boneless, skinless chicken breasts or thighs
    • 2/3 cup teriyaki sauce, divided
    • 2 teaspoons cornstarch
    • 1 tablespoon peanut or vegetable oil
    • 2 cloves garlic, minced
    • 2 green onions, cut into 1/2-inch slices
    • 1 tablespoon sesame seeds, toasted
    • 1 teaspoon dark sesame oil


    1. Cut the chicken up into about 1 inch pieces. Place in a bowl and marinate in 1/3 a cup of the teriyaki sauce for half an hour in the refrigerator.

    2. Drain the chicken and throw out the marinade.

    3. Heat oil in wok (or a large skillet) over medium-high heat. Add chicken and the garlic. Stir-fry until the chicken is cooked all the way through.

    4. While chicken is cooking, add cornstarch to the remaining teriyaki sauce and stir well.

    5. When chicken is cooked, add the teriyaki sauce/cornstarch mixture. Cook for another minute, or until sauce boils, stirring well.

    6. Add in sesame seeds, green onions, and sesame oil. Serve immediately.

    Makes 4 servings.


    * Add vegetables. Carrots, bell peppers, mushrooms, and even broccoli are all excellent in this dish.

    * Once the cornstarch mixture is added, do not leave it! It will thicken very quickly and start to burn and stick to the pan or wok.

    * Olive oil works very oil too, if you want to cut calories.

    * Chicken thighs give a richer flavor but take a little longer to cook.

    * Serve over hot steamed rice, with a side of lo mein, or with vegetable fried rice.

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