November 7, 2012

Sesame Chicken

Most of the recipes that I bookmark to make are desserts or crazy sweets of some sort. Weird considering I read almost exclusively dessert blogs, eh? I do get excited when one of my dessert blogs happens to post an entree that looks tasty simply because my dessert:entree "to-do" lists are drastically different lengths. The entree stands a chance of making the rotation sooner.

That was the case for this Sesame Chicken, which tastes an awful lot like Chinese takeout in a good way. Relatively simple to make. Quite healthy (especially when compared to the vast amount of desserts I make/bake). Crazy delicious. (As in we ate it all in one sitting without pausing to photograph its beauty. I know I'll make it again, but I can't make any promises that the same thing won't happen again.)

Sesame Chicken
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 tsp. salt
1/2 tsp. pepper
3 Tbsp.flour
2 Tbsp. toasted sesame oil
1 Tbsp. olive oil
2 garlic cloves, minced
1 Tbsp. low-sodium soy sauce
1 Tbsp. brown sugar
1 Tbsp. white vinegar
1/2 cup low-sodium chicken stock
2-3 Tbsp. toasted sesame seeds

Preheat oven to 400°F. In a bowl, whisk together chicken stock, brown sugar, 1 tablespoon sesame oil, garlic cloves, soy sauce and vinegar. Set aside.

Heat a large oven-proof skillet over medium-high heat. Toss chicken with salt, pepper and flour. Add olive oil and 1 tablespoon sesame oil to skillet, and once hot, add chicken in a single layer. Cook until seared and golden on one side and then flip, and cook until golden again, about 2-3 minutes. Pour chicken stock mixture over top and toss to coat, and then turn off heat. Place skillet in oven, and bake for 20 minutes. Remove and cover with sesame seeds. Serve with veggie of your choice and  rice. Serves 2-4.

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