Sesame Chicken

May 2017: I hadn't made this recipe in a very long time when I revisited it last night. Given the many changes I made both to the techniques (toasting sesame seeds first, simmering chicken 15 instead of 45 minutes) and ingredients (among other changes the sugar is deleted and fresh instead of candied ginger is used), I decided to post a revised recipe, leaving the original recipe below. The revised recipe would also work with pineapple, but since Ed vetoed pineapple, I used orange juice instead.

Serves 2, scale accordingly

Place in a medium skillet and brown lightly:

2 T sesame seeds until lightly toasted/browned

Remove seeds to a small dish

In a medium skillte heat

1 T olive oil, just enough to lightly coat bottom of skillet

When oil is hot add

2 boneless chicken breasts (about 6 oz each), dried with a paper towel

Cook until lightly browned. Remove skillet from heat and then place chicken on a small plate. Use paper towel to remove any residual fat from the skillet.  Then add the sesame seeds and

1 T ginger, grated
1 large clove garlic, minced
2 t cornstarch
1/6 c soy sauce
1/2 c orange juice (or water or pineapple juice*)

Mix well and then return to heat. When sauce is well heated, add chicken and cover with sauce. Cover skillet and simmer for about 15 minutes or until temperature is middle of breasts is 160 degrees. F.  Remove chicken to plates.

*Optional: Add 1/2 c unsweetened crushed pineapple, previously drained and juice used in sauce. Mix well and cook until sauce is well heated.  Divide the sauce between the chicken pieces.

This would be good with rice, but last night I served the chicken with local asparagus and local arugula salad.  

ORIGINAL RECIPE

1 18 oz can crushed pineapple (optional) [unsweetened and drained]

Serve with rice.
Serves 4

This recipe is from Moogie. Parentheses are Moogie’s notes; brackets mine.

In a large skillet heat:

2 T canola oil [I use olive/peanut oil]

Sprinkle

4 boneless, skinless breasts with

Paprika

And place in skillet and brown on both sides. Remove chicken. Place in the skillet and brown lightly

2 T sesame seeds (I use more) [I use 4 T]

Remove from heat. Add

¼ c sugar [I omit]
2 T (or less) cornstarch

1/8 t ginger (chopped candied, I use more) [I use 2T Whole Foods crystallized ginger chunks, 3T if using pineapple, see below]

1/3 c soy sauce
1 scant cup water [or water/pineapple juice, if using pineapple, see below]
Minced garlic

Return to heat. Cook, stirring until thickened. Add chicken, cover and simmer 45 minutes [30 minutes] or until chicken is tender. After chicken has cooked for 15 minutes add:

1 18 oz can crushed pineapple (optional) [unsweetened and drained]

Serve with rice.

Reviewed 5/30/17