Here is a great sesame chicken recipe your whole family will love. It goes perfectly with stir fried broccoli and brown rice, but leave sesame seeds out if you think it will turn away some eaters. You can even leave the sauce off some pieces of chicken if you think your children would prefer it that way.
The Easiest Way To Make Perfect Rice Every Time
4 skinless boneless chicken breasts
1 cup (whole wheat) panko*
1 Tbsp canola oil
1 Tbsp sesame oil
2 cloves garlic, minced
1 teaspoon ground ginger
1 tsp sweet chili sauce
1/2 cup chicken stock**
1/4 cup soy sauce
1/4 cup hot water
1/3 cup honey
1/4 cup rice wine vinegar
1/3 cup brown sugar
2 Tbsp cornstarch
2 Tbsp water
1 Tbsp sesame seeds, lightly toasted
* This is the whole wheat panko I used. If whole wheat panko unavailable use regular panko or regular bread crumbs.
** I keep chicken stock powder in my pantry. When recipes call for chicken stock I measure out the amount of water needed and add 1-2 teaspoons of chicken stock powder.
Preheat oven to 350.
Cut chicken into small bite size pieces. Sprinkle lightly with salt and pepper.
Place panko in a medium size shallow dish.
Dip chicken pieces in panko crumbs until they are completely covered.
Place panko covered chicken on a parchment paper lined baking sheet. Drizzle with canola oil.
Bake chicken for 25 minutes.
Meanwhile, in a medium size pan over medium high heat, stir fry sesame oil, garlic, ground ginger and sweet chili sauce for 2 minutes.
In a separate bowl mix together chicken stock, soy sauce, water, honey, rice wine vinegar, and brown sugar.
Add chicken stock mixture to pan and allow to simmer for 2 minutes.
In a separate bowl, mix cornstarch with water.
Add cornstarch mixture to pan and allow sauce to thicken over medium heat. Cook for 1 minute.
Place cooked chicken in a shallow bowl. Pour sauce over chicken pieces and mix lightly. Sprinkle with sesame seeds.
Makes 5 servings
Adapted from Oh Sweet Basil