We don’t get a lot of Chinese take-out around here, but, when we do, I often go for the sesame chicken.
This make-at-home, slow-cooked version is a great alternative. Made with simple, tasty ingredients, it comes together easily and skips the deep-frying of the chicken. This makes it both faster and healthier, but still retains the delicious sweet, brown sauce sesame chicken is known for.
I originally found this recipe right here, at I am a honeybee, but I’ve tweaked it enough that I felt it merited posting, with my little changes.
- 3 boneless skinless chicken breasts (about 1.25 lbs)
- 1/2 cup honey
- 1/2 cup soy sauce
- 1/2 onion, diced
- 2-1/2 tbsp tomato paste (*ketchup can be substituted if you don’t have tomato paste)
- 1 tbsp extra-virgin olive oil
- 3 cloves garlic, minced finely
- 1/2 tsp red pepper flakes
- 1/2 tsp grated ginger root
- 2 tbsp cornstarch
- 2 tbsp sesame seeds
- 2 cups white rice
- 1 lb broccoli florets, steamed OR one bag frozen broccoli florets, prepared according to package directions
- Place chicken breasts in slow cooker.
- In a small bowl, combine the honey, soy sauce, onion, tomato paste, olive oil, garlic, red pepper flakes, and ginger root. Pour over chicken.
- Cook the chicken for 6 hours on low. Remove chicken breasts to cutting board and allow to sit for just a minute.
- Start cooking the rice according to package directions. When there are about 5-10 minutes remaining, get your broccoli steamed.
- Cube chicken into bite-size pieces. Scoop out about 1/2 cup of the sauce from the slow cooker and put in small bowl. Whisk the cornstarch into the bowl of sauce, then return mixture to slow cooker to thicken the whole batch.
- Return cubed chicken to slow cooker. Add the steamed broccoli, too. Stir gently, to coat.
- Allow to sit for about ten minutes, slow cooker set to warm.
- Serve over white rice. Garnish each serving with sesame seeds.
This dish is simple, tasty, and pleased the whole family. It’s also a “one dish wonder” that covers the food groups in one shot. Hooray!