Sesame Chicken

Sesame Chicken

Backstory

There isn’t much of a backstory here. Why? Well, for some strange reason, this recipe was included in my search results when I was looking up recipes for my Honey Walnut Shrimp recipe. It actually was a blessing in disguise because I have some friends who love chicken breasts and I have been looking for some creative ways to prepare them. They really enjoyed my Chicken Parmesan recipe and this was an additional motive for preparing the Barbecue Chicken, Caramelized Onions and Gouda Quesadilla recipe. It was also a good excuse to use my newly found recipe for Teriyaki Sauce and Marinade, as this is one of the listed ingredients.

Recipe

I found this recipe on Let’s Dish.

Notes

This recipe makes a great weeknight dinner because it’s so simple and it was made in 30 minutes. Again, there isn’t much to report.

1. Ingredients. In addition to the previously mentioned Teriyaki Sauce, I also used freshly minced ginger which was leftover from it. My only other comment regarding the ingredient was in respect to the wording of the chicken: It required five boneless, skinless chicken breast halves. I assumed that this meant two-and-a-half breasts. I used three whole breasts.

Ingredients

2. Preparation Work. The directions specify to put the chicken in a large resealable bag with the dry ingredients and shake to coat, then remove to a platter. I failed to move the chicken to a platter. Instead, I put the bag in the refrigerator so I can make the honey teriyaki sauce. When I came back to the chicken a few minutes later, most of it stuck together and I had to remove it from the bag scooping it by hand. Instead, I’d recommend bypassing the bag and putting the dry ingredients in a mixing bowl and stirring then before adding the chicken and then toss to coat. This will facilitate a more even distribution of the ingredients.

Chicken in A Dry Rub

Final Thoughts

I emailed the recipe to my friends and, although they were not present to try the dish, they seem excited by it. With the inclusion of the red pepper flakes, the dish was a little spicier than I normally like. I might not use as much. Also, I wonder how store-bought teriyaki sauce would change the taste of it, as the sesame sauce was heavily influenced by the teriyaki, however I noticed the homemade teriyaki had stronger flavors than the store-bought, which is one of the benefits of being able to control the ingredients and thus, the taste.

Enjoy!