If you love Sesame Chicken as much as I do, you NEED to try this take-out fake-out! Hubby and I love to get take-out on Friday nights, but since I quit my job to start substitute teaching, I've been trying to find recipes to mimic our favorite dishes on the cheap! So far, this is our favorite! It truly tastes like something you would order from a Chinese food restaurant, but it's sooooo much better for you!
Sesame Chicken Fake-Out
(Adapted from Melissa d'Arabian)
- 3 boneless, skinless chicken breast halves
- 2 tablespoons soy sauce (I use low sodium)
- 2 tablespoons apricot jelly or preserves
- 1 tablespoon white wine
- 1/2 cup flour
- 2 tablespoons sesame seeds
- 3 tablespoons light butter, melted
- 1-2 crowns of fresh broccoli or 1 bag frozen, steamed
- Rice, for serving
- 2-3 Tbsp soy sauce (I use low sodium)
- 3 Tbsp apricot jelly
- 3 Tbsp white wine
- ginger to taste
- 1- 1.5 Tbsp flour
- 1/4-1/2 cup water
Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or foil with nonstick spray.
Cut the chicken breasts into 1-inch cubes. In a medium bowl, mix together the soy sauce, apricot jelly, and wine. Toss in the chicken cubes and marinate for at least 10 minutes and up to 8 hours in the refrigerator.
In another bowl or plastic bag, mix together the flour and sesame seeds. Drain the chicken cubes and toss in the flour to coat lightly. Spread on the prepared baking sheet and drizzle with the melted butter. Bake until the chicken is crispy but not dry, about 20 minutes, turning the cubes halfway through.
While chicken is in the oven, begin the sauce. In a small saucepan, combine soy sauce, jelly, wine, and ginger. Bring to a simmer over medium-low heat, stirring constantly. Add water as necessary to thin out the sauce. Once it's simmering, reduce the heat. Combine the flour with a tablespoon or so of water to make a thin paste. Slowly add to sauce to thicken into a gravy consistency. Keep warm.
When chicken is cooked through, toss with broccoli and sauce and sprinkle with toasted sesame seeds. Serve with rice.