Thursday, January 12, 2012

Sticky Spicy Sesame Chicken

This recipe is so ridiculously tasty and quick, you can easily whip it up on a busy weeknight. I have no idea how the typical American-Chinese take-out Sesame Chicken is made, but this is pretty damn good and frankly tastes far superior than any take-out I've had. Serve this with some brown rice and roasted broccoli or braised cabbage.

Makes 2-3 servings
Total Time: about 20 minutes


  • 2 boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 Tbsp canola oil
  • 1/4 C low-sodium soy sauce
  • 3 Tbsp brown sugar
  • 1 Tbsp hoisin sauce
  • 1 1/2 Tbsp cider vinegar
  • 3-4 Thai bird chiles, stemmed and minced
  • 1/4 C toasted sesame seeds

In a large skillet, heat the oil over medium-high heat. Add the chicken pieces and brown, stirring occasionally. While the chicken is cooking, whisk together the soy sauce, brown sugar, hoisin sauce, vinegar, and chiles. When the chicken has browned, slowly add the sauce and stir, scraping up any brown bits from the bottom of the pan. Turn up the heat and reduce the sauce, stirring constantly until the chicken is well-coated and the sauce is sticky and very thick. Turn off the heat, add the sesame seeds, and stir to coat. Serve over rice.