This stir-fry version of sesame chicken is a healthier take on the classic restaurant dish, and requires only 10 minutes or less of hands-on preparation. The chili sauce is optional, for those who prefer their sesame chicken spicier. Pair this chicken with Stir-Fried Asparagus Tips or Simple Broccoli Stir-Fry for a quick, fresh-tasting dinner.
Ingredients
marinade
- 1 tablespoon sesame oil
- 1½ teaspoons soy sauce
- 1½ teaspoons Chinese rice wine or dry sherry
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornstarch
- 1 pound boneless, skinless chicken breasts, cut in ¼-inch thick slices
- 1 teaspoon white sesame seeds
sauce
- ¼ cup Chicken Stock
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon white rice vinegar
- 1 teaspoon chili sauce (optional)
- 2 teaspoons cornstarch
- 1 tablespoon peanut or vegetable oil
- 1 garlic clove, minced
- 1 cup frozen peas
How to Make It
- 1. Marinate the chicken: In a medium bowl, stir together the sesame oil, soy sauce, rice wine, ginger, and cornstarch until the cornstarch is dissolved. Add the chicken and stir gently to coat. Let stand at room temperature for 15 to 20 minutes.
- 2. In a small dry pan, toast the sesame seeds for about 1 minute, or until they become lightly brown and aromatic. Transfer to a dish and set side.
- 3. Prepare the sauce: In a separate bowl, stir together the chicken stock, soy sauce, sesame oil, honey, rice vinegar, chili sauce (if using), and cornstarch until the cornstarch is dissolved. Set aside.
- 4. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the garlic and stir-fry until aromatic, about 30 seconds. Add the chicken and stir-fry for about 2 minutes, or until no longer pink on the outside but not yet cooked through. Add the frozen peas and cook for 1 minute. Stir in the sauce and let it simmer for 1 to 2 minutes to thicken. Transfer to a serving dish and sprinkle the toasted sesame seeds on top.
