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Sesame Chicken Breasts Recipe

Sesame Chicken Breasts Recipe

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
TOTAL TIME: Prep: 15 min. + marinating Bake: 15 min. YIELD:6 servings


  • 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


  • 1. 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.
  • 2. 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°.
  • 3. 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.

Reviews for Sesame Chicken Breasts

Sort By :
shecooksalot 204857
Reviewed Jan. 26, 2012

"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."

KK58 41508
Reviewed Aug. 8, 2011

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

marciedarciestuff 60746
Reviewed Jan. 12, 2010

"The chicken was good but the marinade was awful. I think the problem was the lemon. It needs tweaking."

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Wine Pairings

Light-Bodied White Wine

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