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Sesame Chicken Breasts

 Sesame Chicken Breasts
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
6 ServingsPrep: 15 min. + marinating Bake: 15 min.

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.

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Sesame Chicken Breasts (continued)

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