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Sesame Chicken Breasts Recipe

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I triple this recipe when chicken is on sale, freeze it with the marinade in resealable bags. The night before I need it, I place a bag in the refrigerator and the chicken marinates as it thaws.—Anne Wegener, Springville, Indiana

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Sesame Chicken Breasts Recipe

Prep: 15 min. + marinating Bake: 15 min.

Yield: 6 Servings

15 15 30

Ingredients

1/4 cup lemon juice
1/4 cup soy sauce
2 tablespoons canola oil
3 garlic cloves, minced
1/2 teaspoon ground ginger
6 boneless skinless chicken breast halves (4 ounces each)
4 teaspoons cornstarch
1/2 cup water
1/4 cup chicken broth
Hot cooked rice
1/4 cup sesame seeds, toasted

Directions

In a large resealable plastic bag, combine the lemon juice, soy sauce, oil, garlic and ginger. Set aside 1/4 cup for basting, cover and refrigerate. Add chicken to remaining marinade; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
Drain and discard marinade. Broil chicken 4 in. from the heat for 6-7 minutes on each side or until a meat thermometer reads 170°.
Meanwhile, in a large saucepan, combine the cornstarch, water, broth and reserved marinade until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve chicken and sauce with rice. Sprinkle with sesame seeds. Yield: 6 servings.

Originally published as Sesame Chicken in Quick Cooking May/June 2002, p7

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Sesame Chicken Breasts (3)

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Sesame Chicken Breasts

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Reviewed on Jan. 26, 2012 by shecooksalot

The chicken turned out nice and moist, but I didn't care for the sauce that went over the chicken. To me, it just didn't have that much flavor. Probably will not try again.

Reviewed on Aug. 08, 2011 by KK58

I agree - the marinade needs something. The lemon juice was too much. Any ideas?