I love one pot dinners. Fewer dishes. I adore cooking but I am a messy cook with so many dishes. The clean-up from me cooking is longer than cooking half the time. I have been slacking on the cooking front so it’s time to get back at it. Despite some scheduling setbacks this week, I finally got myself back into the kitchen to try a Sesame Chicken recipe. Some of my Asian recipes are hit or miss. Some are too watery; the sauce doesn’t thicken and ends up just kind of blah. This recipe is one of the better ones I’ve tried and I would recommend if you have a hankering for Chinese take-out with a healthier twist.
The sauce thickened perfectly! I love a heartier sauce.
One-Pot Sesame Chicken [original recipe]
2 tablespoons sesame oil
1 pound boneless and skinless chicken breast, cut into 1 inch strips
1 carrot, peeled and sliced into thin 1 inch ribbons
3 tablespoons low sodium soy sauce
2 tablespoons honey
1/4 teaspoon crushed red pepper
1 teaspoon ginger
1 clove garlic, minced
1 tablespoon cornstarch
2 tablespoons sesame seeds
1/4 cup green onion, sliced
- Heat the sesame oil over medium heat. Once hot add the chicken and carrot. Cook until the chicken is firm and cooked through. Drain off any excess liquid.
- In a small bowl, combine all ingredients except sesame seeds and green onion. Whisk until smooth and pour over the cooked chicken. Bring to a simmer and cook for 1 minute, or until thick and chicken is coated.
- Stir in the sesame seeds. Remove from heat and top with green onion.
- Serve with brown rice.
I love a good chicken dish with just a little bit of spice and lots of rice. This recipe delivers and it was quick and easy to make. What else do I like? My crock pot. I adore when I can throw some ingredients in a pot and forget about them for awhile. One thing I think I may have slightly screwed up with this recipe is the sauce never got very thick. It tastes awesome and I like it being on the lighter side so maybe it did “thicken” as much as it was supposed to? Either way, I recommend trying this one!
I roughly chopped my onions; if you finely chop, they would be a lot less visible (which may or may not be important to you)
Original recipe from Skinny Kitchen
⅔ cup regular brown rice (I used instant and made a 4-serving size batch)
1¼ pounds chicken breasts, boneless skinless
1 cup onions, chopped
½ cup frozen orange juice concentrate
½ cup barbecue sauce (I used Sweet Baby Ray’s)
1½ tablespoons reduced sodium soy sauce
2 teaspoons fresh garlic, chopped
1 teaspoon ground ginger
⅛ teaspoon red pepper flakes
- Add chicken to crock-pot. Place onions on top.
- In a small bowl add frozen orange juice concentrate. Heat in microwave for about 20 seconds until mostly thawed. Stir in barbecue sauce, soy sauce, garlic, ginger and red pepper flakes. Mix well. Pour sauce over chicken. Cover and cook on high heat for about 2-2½ hours. *Note: Cook times vary depending on your crock-pot. Mine took about 2 hours total to cook.
- When fully cooked, remove chicken from crock pot to a plate. Shred chicken.
- Add orange sauce to a small pot. Bring to a boil, turn down to simmer and cook uncovered for about 8 minutes to thicken.
- Prep and cook rice per instant rice instructions (or if you’re a better person, make according to instructions on the bag of rice – usually about 30 minutes cook time)
- 5. To Serve: Add ½ cup rice to a plate or bowl. Place ¾ cup chicken on rice. Spoon about 3-4 tablespoons of sauce over the top.
Makes 5 servings (each serving, ¾ cup chicken, ½ cup rice and about 3-4 tablespoons sauce)
I love Chinese food. Well, you know, the Americanized version we have here. I adore it. I don’t even care that it probably one of the worst things I could eat, I love it. So, one would ask why I haven’t tried to cook it. Mainly, I was a bit afraid. Afraid it would not be as good I tried fried rice in the past, several different recipes actually, nothing ever comes out quite as good. Which probably means it was better for me anyway.
That said, in my effort to start cooking again (because that has just gone completely off the rails), I thought I’d dig into those Asian inspired recipes I’d been accumulating and try one of them. Maybe I would be pleasantly surprised! My first one out of the gate though does not inspire much confidence in me.
For starters, I think I maybe did something wrong. The pictures accompanying the original recipe on Eat at Home looked so much more appealing to me that what I ended up with. Don’t get me wrong, this isn’t a bad recipe, it’s just sort of an “eh” recipe. I could eat what I made but I don’t really feel the need to ever make it again. I wish the glaze was less syrupy, more of a honey consistency – again, this could have been a mistake on my part but I thought I did everything correctly. Why don’t you all try it and see what you find?
Actually, in re-visiting the photo, mine doesn’t look half bad!
For the chicken:
4 large chicken breasts, boneless and skinless
1/2 cup flour
1/2 cup milk
1/2 tsp garlic powder
scallions & sesame seeds to garnish
For the glaze:
1/2 soy sauce
1/4 cup honey
1 tsp ground ginger
1 Tbsp sesame oil
1/4 cup rice vinegar
1/4 cup sliced scallions
1 Tbsp sesame seeds
- For the glaze, combine all ingredients and set aside.
- Preheat your oven to 400 degrees and spray a baking dish with cooking spray (I used a 7×11 Pyrex)
- Whisk together flour, milk and garlic powder in a deep, medium bowl. Place one chicken breast into the batter at a time, coating thoroughly. Place into the baking dish.
- Bake for 20 minutes, then remove from oven and spoon 1/4 of the glaze onto the chicken. Return to oven for another 10 minutes. Remove from oven and spoon another 1/4 of the glaze onto the chicken. Return to the oven for another 10 minutes or until the chicken is done (no longer pink).
- Place chicken on serving dish and sprinkle with remaining scallions and sesame seeds. Use leftover glaze as a dipping sauce with the meal.
Original recipe is found at Eat at Home.