Easy Sesame Chicken
A cornstarch coating gives this chicken a crispy exterior without the need for deep-frying. This sweet and savory stir-fry is a budget-friendly option for a weeknight dinner.
Ingredients
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 skinless, boneless chicken breast halves · cut into bite-sized pieces
- 1/4 cup vegetable oil
- 1/4 cup honey
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon chile-garlic sauce
- 2 garlic, chopped
- 2 teaspoons minced fresh ginger root
- 2 teaspoons sesame oil
- 2 tablespoons toasted sesame seeds · divided
- 2 green onions, chopped
Preparation
- 1
Whisk together the cornstarch, salt, and black pepper in a large bowl; add the chicken pieces and toss until evenly coated.
- 2
Heat the vegetable oil in a skillet over medium-high heat. Fry the chicken in batches, turning occasionally, until lightly browned and cooked through, about 5 minutes per batch.
- 3
Whisk together the honey, soy sauce, rice vinegar, chile-garlic sauce, garlic, ginger, sesame oil, and 1 tablespoon of the sesame seeds in a small bowl to create the sauce.
- 4
Pour the sauce over the chicken in the skillet and toss to coat thoroughly. Reduce the heat to medium-low and simmer for about 2 minutes, until the sauce thickens and the chicken reaches an internal temperature of 165°F (74°C).
- 5
Sprinkle with the remaining tablespoon of sesame seeds and the chopped green onions before serving.
