"My mother passed down the recipe for this tasty stir-fry, which is so quick and easy to make," writes Elizabeth Limestahl of Port Clinton, Ohio. "Served with wild rice and vegetables, it's a wholesome meal in minutes."
- 1-1/4 pounds boneless skinless chicken breasts, cubed
- 2 tablespoons canola oil
- 1/4 cup soy sauce
- 1/4 cup sesame seeds
- 1 large onion, sliced
- 2 jars (4-1/2 ounces each) sliced mushrooms, drained or 2 cups sliced fresh mushrooms
- In a large skillet, cook chicken in oil until no longer pink. Stir in the soy sauce and sesame seeds. Cook and stir over medium heat for 5 minutes.
- Remove chicken with a slotted spoon; set aside and keep warm. In the same skillet, saute onion and mushrooms until onion is tender. Return chicken to pan; heat through. Yield: 5 servings.
Originally published as Sesame Chicken in Quick Cooking May/June 2000, p10
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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