Easy skillet sesame chicken, like takeout but better
Need to get dinner ready in a rush? This easy sesame chicken will keep you from picking up the phone for takeout.
My husband is a complete and total Chinese takeout fan. If I have to work late or I'm out of town, I could put money down that he will order takeout. I get that it is totally easy, but the ingredients in the take-out Chinese food always give me pause.
What are they putting in my sauce? Am I going to feel so thirsty after eating my food that I drink a gallon of water? Forget about it — I'll just make my own. This simple sesame chicken dish is perfect served over a giant bowl of rice and totally hits the take-out Chinese spot.
Quick and easy skillet sesame chicken recipe
Slightly adapted from Iowa Girl Eats
- 1 large egg
- 2 tablespoons cornstarch
- 2 chicken breasts, chunked
- 1-2 tablespoons sesame oil
- 1/4 cup dark brown sugar
- 4 tablespoons low-sodium soy sauce
- 2 tablespoons toasted sesame seeds
- 2 garlic cloves, minced
- 2 cups brown or white rice, cooked
- In a medium-size mixing bowl, whisk together the egg and cornstarch. Add in the chicken breasts, and stir to evenly coat.
- In a large skillet over medium-high heat, add the oil. Once the oil is hot, add in the coated chicken, and cook until it is lightly browned and cooked through.
- Turn the heat down to low.
- In a medium bowl, whisk together the brown sugar, soy sauce, sesame seeds and garlic.
- Pour the sauce into the skillet with the chicken, stir to coat, and cook until the sauce is thick and warmed throughout, about 5 minutes.
- Serve the sesame chicken over rice.